Trying to get a perfect sear on scallops for a party in Tampa

Took me 45 minutes and three batches to figure out my pan wasn't hot enough. I was using a new All-Clad pan and kept getting a pale, rubbery mess. Finally cranked it to high, dried the scallops way more, and got that golden crust. Anyone else have a simple trick for this?

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2 Comments

betty_shah4mo ago

Golden crust" is overrated, they're fine pale.

3

olivia5734mo ago

Honestly wonder if we make too big a deal about the sear. I've had pale scallops at nice places that still tasted great, like @betty_shah said. Sure, a crust looks nice for a party, but spending 45 minutes stressed over a pan seems like a lot. Sometimes the simple trick is just to cook them and not worry so much.

2