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Seared scallops with minimal fat

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hungryabbey Apr 12, 2012 06:22 PM

What are your tips and tricks for getting as good a sear as possible on scallops while using very little fat?

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    escondido123 RE: hungryabbey Apr 12, 2012 06:29 PM

    Use a small pan and brush the scallops with clarified butter....that's low fat to me.

    1. todao RE: hungryabbey Apr 12, 2012 06:34 PM

      "Pam" or similar product sprayed in the pan ahead of the scallop would be my choice. But why try to cut fat when preparing scallops. They have a moderate amount of cholesterol all by themselves so a small amount of butter used in cooking them shouldn't represent a health hazard.

      2 Replies
      1. re: todao
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        hungryabbey RE: todao Apr 12, 2012 06:42 PM

        thats a good point. I do use actual oil, I just meant that i didn't want to have to use more than a light coating. I like the idea of brushing the butter onto it.

        1. re: hungryabbey
          Rodzilla RE: hungryabbey Apr 13, 2012 10:57 PM

          just lightly coat the bottom of the pan and wipe it around/remove excess with a paper towel. The fat content will be negligible or equivalent to using cooking spray.

      2. goodhealthgourmet RE: hungryabbey Apr 12, 2012 06:41 PM

        a hot, well-seasoned cast iron pan.

        7 Replies
        1. re: goodhealthgourmet
          ipsedixit RE: goodhealthgourmet Apr 12, 2012 09:08 PM

          Ditto.

          NO fat needed.

          1. re: ipsedixit
            egit RE: ipsedixit Apr 13, 2012 09:16 AM

            A very hot, dry pan will work as long as you use "dry" scallops. If they don't jump when you put them in the pan, it's not hot enough.

            Note, if you sear them with oil the pan doesn't need to be (should be) this hot.

            1. re: egit
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              hungryabbey RE: egit Apr 14, 2012 07:18 AM

              Perfect. I do need a new cast iron pan anyways.

              1. re: hungryabbey
                goodhealthgourmet RE: hungryabbey Apr 14, 2012 07:20 AM

                why do you need a new one? the older, the better! :)

                1. re: goodhealthgourmet
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                  hungryabbey RE: goodhealthgourmet Apr 14, 2012 12:36 PM

                  that's true! The one i have currently is just very small, so I rarely use it... I don't want to crowd the pan, it kind of defeats the purpose.

            2. re: ipsedixit
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              latindancer RE: ipsedixit Apr 22, 2012 12:13 PM

              Yes :).

            3. re: goodhealthgourmet
              Robin Joy RE: goodhealthgourmet Apr 28, 2012 08:46 AM

              I know scallops are not very fishy, but I find cooking fish in unenamelled CI leaves a fish taint that I just cannot remove. Salmon especially.

            4. hotoynoodle RE: hungryabbey Apr 12, 2012 09:41 PM

              make sure you have dried the scallops very well, and do not use anything other than dry scallops.

              a smear of oil to prevent the scallops from sticking is sufficient. if the pan is hot enough, and the searing done properly, the scallops will take on a negligible amount of the fat.

              i don't recommend searing with pam. itr contains wax which may burn and stick.

              1 Reply
              1. re: hotoynoodle
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                hungryabbey RE: hotoynoodle Apr 14, 2012 07:19 AM

                I do not use PAM, but i have an oil atomizer that I use in its place but I will try the cast iron pan method.

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                jameshig RE: hungryabbey Apr 13, 2012 11:35 AM

                Grill them. No added fat needed.

                1 Reply
                1. re: jameshig
                  hotoynoodle RE: jameshig Apr 13, 2012 10:33 PM

                  how do they not stick to the grill?

                2. schoenfelderp RE: hungryabbey Apr 14, 2012 03:15 PM

                  Searing anything, meat , fish, or otherwise, doesn't inherently add more fat. Whether you coat the pan with the barest film of oil or with a 1/4 inch of oil doesn't matter. The food doesn't just drink up oil (unless you're frying with a batter or coating, but that's a different story)

                  There are two main reasons oil is used: as a medium for heat transfer and to prevent sticking. The reason oil is needed to transfer heat is because the surface of any given food is not even. Because oil conducts heat well, and can get to those nooks and crannies on food, using it gives you more even heating and a better sear.

                  The only oil that is added to the end product is that which clings to the surface of the food after it has been cooked, which you can remove by setting the food on a paper towel.

                  2 Replies
                  1. re: schoenfelderp
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                    hungryabbey RE: schoenfelderp Apr 15, 2012 06:06 PM

                    Thank you so much for that insight Schoenfelderp. That was very helpful.

                    1. re: hungryabbey
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                      Monstavoice RE: hungryabbey Apr 28, 2012 05:41 AM

                      Not only is the food filled with nooks and crannies, so is the pan! Even though it looks flat and smooth, no substance is perfectly level, if you get close enough. The oil helps smooth everything out...

                  2. HighHeels RE: hungryabbey Apr 22, 2012 01:48 PM

                    I too use a hot cast iron pan. I put a little bacon grease on a paper towel and rub in on the pan right before I put them in. That way I get that little bit of bacon flavor but they aren't drowning in the fat. Saving me the calories/ fat and I don't have to use a bunch of my sparse supply of stored bacon grease. Now I want scallops for dinner.

                    1. perk RE: hungryabbey Apr 22, 2012 02:17 PM

                      Also...make sure the scallops have been dried. Not watery.

                      1. Candy RE: hungryabbey Apr 22, 2012 02:57 PM

                        A Swiss Diamond skillet and a tsp. of clarified butter works for me. I am fortunate to be able to get Day Boat or Diver Scallops that have not been treated with that nasty stuff that oozes out when you try to sear them. I just dust with Wondra and sear at med-high in the Swiss Diamond pan. Perfect every time. A couple of weeks ago i made Scallop Rolls a'la Lobster Rolls. The week before I had lucked into Stone Crab claws and made the traditional Mustard sauce from Joe's Stone Crab in Miami (the recipe is on Epi).

                        I had leftover sauce and seared the scallops cut them into chunks, put some shredded ice berg lettuce in the bottom of a split top roll, added the scallop chunks and topped with the mustard sauce. Divine! It will go in my permanent repertoire. The only change I made to the sauce recipe was that I omitted A-1 sauce, I don't use it, and added some freshly squeezed lemon juice it its place.

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                          gilintx RE: hungryabbey Apr 22, 2012 09:17 PM

                          Grill or broil. Brush with a touch of butter if you want a crust.

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