Searing Scallops

Achieving a perfect sear on scallops depends on three critical factors: pan temperature, timing, and knowing when to turn. The pan must be very hot before the scallops go in, and the scallops should be patted completely dry to prevent any moisture from causing them to steam rather than sear. Place them in the pan and resist the urge to move them for at least two minutes, allowing a deep golden-brown caramelised crust to form. When you turn them, look for a translucent centre, which means they are cooked through but still tender and sweet inside. Season at the right moment, not too early, as salt draws out moisture.