I used to sear scallops in a screaming hot pan for 90 seconds a side, but now I go lower and slower. What's your method?

3 comments

3 Comments

gonzalez.rowan1mo ago

Medium heat, dry them off really well first. Gives you more control for that perfect crust without the risk of burning.

hart.parker1mo ago

Totally agree on drying them first! I pat mine down with paper towels until they're bone dry. That way the oil actually sears the steak instead of just steaming the outside.

david_price5017d ago

My last steak was a 2-inch ribeye. @hart.parker, do you ever salt it way ahead of time too? I left mine on a rack in the fridge for a full day once. The surface got so dry it looked like leather before it even hit the pan. That crust was next level, like a perfect crunchy shell. Honestly, it makes the paper towel step feel almost easy.