Here's how to achieve sweet and nutty scallops with a golden-brown color.
I remember a night, oh, a decade or so ago, when I decided to cook a scallop dinner for some girl I was trying to impress. That I don't remember exactly who this person was is a clue as to how the night went. I'd been cooking scallops for years in restaurant kitchens with no problems., I thought.
*All of this is ignoring the worst of the worst offenders: those shady mongers who are said to sell"scallops" that are actually other fish punched out with circular molds. I've heard rumors of their existence, but I have never, ever seen this in the field. There's only one good way to deal with wet scallops: Don't buy them in the first place. No matter how good that price may seem, you'd be better off just eating the plastic bag you bring them home in. In the hierarchy of things to avoid in the supermarket, wet scallops rank just underneath lemon juice in a plastic squeeze bottle and industrial ricotta.
My favorite technique is to simply salt the scallops and let them rest on a paper towel–lined plate. The salt draws liquid out of the scallops, and the paper towel wicks it away. Your scallops will be dry to the touch in just about 15 minutes.We're on the home stretch here—all that's left to do is sear them. I start with a stainless steel or cast iron skillet, coated with plain vegetable or canola oil and set over high heat until the oil starts to smoke lightly.
Which is not to say that that's what you'll get. If you've followed all of the drying steps properly, and if you started with a screaming hot pan, you should have no problem crusting up both sides of those scallops on even the most average of home ranges.
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