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You’ve discovered the scallops and you’ve found out that even the seafood can be fast food. They are full of proteins; they can be ready in about 10 minutes and still they are among the pricier items on the menu of every decent restaurant.
The scallops are not so easy to find and catch, they grow slowly, and thus scallops are a bit pricey delicacy. Tenderness and flavor are another most common association that goes along with scallops. Therefore, when buying the scallops, you must know that the meat is dry, firm, and has the fresh smell of the sea.
How to Cook Scallops
One of the most popular ways to prepare the scallops is to sear them with the addition of olive oil. Since it is a delicate meat, it must be carefully prepared to retain its characteristic taste. Many like to prepare scallops along with the shell, sprinkled with cheese and briefly baked in the oven, just long enough for the cheese to melt and create a delicious filling.
Due to their size, scallops are often served as an appetizer. On the other side, prepared with an addition of a simple sauce scallops can make a delicious and aromatic dish served for a light lunch on a sunny summer day.
Searing Scallops in Cast Iron Pan
Since we’re always short with time, the most time-saving way of getting scallops on the dining table is searing them in a cast iron pan. As you probably could guess, you can’t go wrong with a basic cast iron pan. Actually, when searing the scallops, cast iron would be a perfect choice. Searing scallops require high heat and an evenly heated surface to endure high-point smoking oils, and thus there is no better option than a cast iron pan for getting this task done right.
Before getting right down to searing scallops, there are few important things you should know about this delicious food. There are two kinds of scallops on the market – wet and dry. What’s the difference? Wet scallops are soaked in preservatives; they are lighter and have a different flavor. On the other side, dry scallops are not treated with any artificial solutions – they are chemical and preservative-free. If you have the choice, always opt for dry scallops – they are healthier and have a better, more natural flavor.
So, when you get your dry scallops, all you need to do is to:
- Peel off the small side muscle from inside and rinse the scallops with water. The scallops use this muscle for opening and closing the shell.
- Next, dry them out with a paper towel before searing.
- Spice the scallops with salt and pepper only.
- Preheat the cast iron pan and add some high smoke point oil. When it comes to oil I prefer to use olive oil, but you can use avocado oil, sesame oil, or combination of butter and oil.
- Sear the scallops for about two minutes on each side and you’re done.
When it comes to cast iron pans for searing scallops, we’ve made the shortest shortlist ever putting you between only two choices. You can read more about them below.
The best of all is that the more you use it; the pan will get more flavorful. All it needs is proper care, and this means cleaning with warm water only and season with natural oils, just like you would do with any other cast iron cookware. That means that there is no need for soap or dishwasher use.
Besides being a heavy-duty tool, this pan will make a great decoration item even if used for serving only. It will give a rustic touch to your table, and, you probably know it, the rustic is ‘in’ again.
When it comes to cleaning you already know that cast iron and water don’t go together, so do not soak it in water and don’t even think about putting it in the dishwasher. Use just a pinch of warm water and a dry cloth to clean it. Remove any stuck bits with a spoon and for the elbow and grease use, a paper towel, and you should be good. We’re free to say that this pan is going to last you for decades.
Grilling Scallops in a Grill Basket
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Last update on 2023-06-04 / Affiliate links / Images from Amazon Product Advertising API