Yes, you can get restaurant-quality scallops—that is, scallops with golden crusts and tender, sweet centers—using your own stovetop. In this video, part of the “Kitchen Smarts” series on America’s Test Kitchen’s YouTube channel, test cook Joe Gitter walks you through the steps to perfectly seared scallops, from shopping to searing. Here are some of his tips:
Buy dry scallops: Scallops come either wet or dry. Wet scallops have been treated with a chemical solution to preserve it, which can impart an off flavor. If you aren’t sure if the scallops are wet or dry, ask you fishmonger.
Dry your dry scallops: Moisture inhibits browning, and you want your scallops to acquire a golden crust, not steam in the pan.
Use hot hot heat: Don’t be afraid to get your pan ripping hot. You only have a couple minutes to brown the scallops’ exterior before their delicate interiors overcook.