Are you tired of eating lifeless, pale scallops? This hard-sear approach cooks only one side of the scallop.
Perfectly Seared Scallops
Are you tired of eating lifeless, pale scallops? This hard-sear approach cooks only one side of the scallop.
Ingredients
- 1 lb fresh large scallops
- 2 Tbsp Wondra flour
- 3 Tbsp bacon fat or vegetable oil
- Salt to taste
Instructions
- Dry the scallops completely on all sides with paper towels, and dust Wondra flour on the bottom side of each scallop.
- Salt the top side of each scallop with kosher salt.
- Heat bacon fat or vegetable oil in a heavy-bottomed large saute pan until the oil is just beginning to smoke.
- The cooking fat here needs to be really hot.
- Drop the scallops flour-side-down into the hot fat, making sure none of the scallops are touching eachother as they cook.
- When scallops are crispy and dark golden brown on the one side, remove from the cooking fat quickly and reserve on paper towels to drain. Serve hot.
Notes
Wondra flour is a pre-gelatinized flour that is often used a thickener for sauces like gravy. It is prized for its tiny particles and non-clumping properties. When dusted over meat or seafood, it acts as a thin protective barrier around the meat protein, and encourages browning through the maillard reaction. It is also an amazing product to utilize as a thickener when you are making your turkey gravy for Thanksgiving dinner.
