Rant: I used to think you needed a ton of butter to get a good sear on scallops

Switched to a light coat of ghee after a chef in Portland told me it burns cleaner, and now I get that perfect crust without the smoke alarm going off. Anyone else have a simple swap that fixed a messy kitchen problem?

3 comments

3 Comments

terry_wood5122d agoMost Upvoted

That "burns cleaner" point is really interesting. I always get that gray steamed scallop layer instead of a crust. Is there a specific brand of ghee you use, or does any kind work the same for that high heat?

the_piper19d ago

Yeah, Campbell's right about the personal bubble thing, it's like scallop therapy.

campbell.elliot22d ago

Honestly, that steamed layer thing is such a common kitchen trap. Tbh I see it everywhere, not just with scallops. People crowd the pan because they're in a hurry or just don't know any better. Ngl, any pure ghee should work since the milk solids are gone, that's the whole point. The real trick is giving each piece its own space, like they need personal bubbles to actually sear.