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I just realized most cooks are way too gentle when searing scallops, and it's costing them a perfect crust.
After watching a dozen scallops steam in a pan at a place in Boston, I started blasting them with high heat and leaving them completely untouched for a full 90 seconds, which gives that deep caramelization without overcooking the center.
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john_fisher8d ago
That's the secret right there. People are scared of the heat.
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leewalker8d ago
Exactly, the fear of heat is real lol. They see a little smoke and panic, turning it down or moving the food. That high heat is what creates the reaction you want, the maillard thing. If your pan isn't hot enough, you're just boiling them in their own juice. Gotta commit to the sizzle and leave them alone.
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