I was searing scallops wrong for years until a line cook in Seattle called me out

I always crowded the pan, thinking speed was key, but he pointed out the steam from too many scallops was just boiling them. Now I do three at a time max, and the crust is perfect every single time. How many of you have had a basic technique you thought you nailed just completely flipped on you?

2 comments

2 Comments

jenkins.wade7d agoProlific Poster

Wait, you were doing how many at once before?

hart.parker7d ago

That's a great tip about the steam. Did he show you the right oil to use too, or was it all about the spacing?