seared scallops
Pan-crusted sea medallions
Seared scallops are sea scallops cooked briefly at high heat until golden-brown on the outside while remaining tender inside.
The technique creates a caramelized crust through the Maillard reaction.
A restaurant staple, they're typically served as an appetizer or atop risotto, pasta, or puréed vegetables: The seared scallops came with a beurre blanc sauce.
- high heatExtreme thermal intensity
- butterSolid fat from cream
- caramelizedBrowned through sugar heating
- goldenBright yellow, or precious
- crispyBrittle and snapping
tender · seafood · shellfish · browned · crust · brown butter · garlic · lemon · risotto · bacon · white wine · cast iron · appetizer · tasting menu · restaurant · date night · fine dining · succulent
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