Tried a new way to sear scallops and the difference was crazy

I always used to sear them in a non-stick pan, but my friend in Portland said to use a carbon steel pan and get it smoking hot. The crust I got last night was perfect, way better than the soggy ones I used to make. What's your go-to pan for a perfect sear?

3 comments

3 Comments

the_stella15d ago

Right?! I switched to carbon steel last year and it's a total night and day difference for getting that crust.

park.robin15d ago

Carbon steel is the real game changer, isn't it? That material holds heat so well, which is why you get that instant crust without steaming the scallop. I preheat my pan until a drop of water dances on the surface. The key is to pat the scallops bone dry and leave them alone once they hit the pan. Why would anyone use non-stick for a sear when it can't even handle high heat?

alice_kim6d ago

But what about the smoke point of your oil though?