Knowing how to perfectly pan-fry weathervane scallops is a simple but bold cooking method that brings out full texture potential of weathervane scallops — tender and soft on the inside, with a robust golden crust on the outside.
For expertly seared scallops, you’ll need a few things: good quality dry-packed scallops, the right cooking oil, and a blazing hot pan.
Simple Tips for Perfectly Pan-Fried Weathervane Scallops
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Pat the scallops dry to remove excess moisture.
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Sufficiently heat your pan and oil (sizzling hot!) before adding the scallops.
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Pan-fry scallops on one side until well-seared, then flip and cook until just done — don't worry about searing both sides.
How to Pan-Fry Weathervane Scallops
Gather your materials: Your scallops, tea towel or paper towels, fish spatula, high-heat cooking oil, salt and pepper, cast-iron skillet (or stainless steel)
Heat a cast-iron or stainless steel skillet over high heat. Meanwhile, pat weathervane scallops very dry with a tea towel or paper towel, then season with salt and pepper.
Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, leaving enough space between scallops to allow steam to escape. Do this in batches if necessary.
Allow scallops to sear undisturbed until a golden crust forms on one side, about 2 to 3 minutes. Flip carefully and allow to cook for 30 seconds to 1 minute depending on size, or until scallops are cooked on the exterior but still soft and translucent in the center — second side does not need to be seared, as this may lead to overcooked scallops. Transfer immediately to serving platter, with the most-seared side up.
Enjoy! Once you've mastered how to pan-fry weathervane scallops, try our easy recipe for Seared Weathervane Scallops with Brown Butter Caper Sauce.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
