Searing scallops is best accomplished with stainless steel or cast iron pans, as highlighted by Chef Russell Kook. These pans evenly retain heat, allowing for a golden crust while ensuring the scallops release when flipped. Avoid non-stick pans for scallops, as they prevent optimal browning. For oil, grapeseed is recommended due to its high smoke point of 420°F, making it ideal for high-temperature cooking without imparting burnt flavors.
The chef loves working with cast iron skillets specifically because they can handle high heat and caramelize the scallops beautifully.
I avoid non-stick pans because they don't allow for the same level of browning and can sometimes leave scallops looking pale.
A smoke point is the temperature at which any given oil or fat becomes too hot and begins to emit smoke.
Using cast iron or stainless steel ensures that they will release themselves from the pan once seared and ready to be flipped.
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