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Apr 12, 2012 06:22 PM

Seared scallops with minimal fat

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

    1. "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

        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

          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.

          1. re: ipsedixit

            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

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

              1. re: hungryabbey

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

                1. re: goodhealthgourmet

                  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: goodhealthgourmet

              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.

            3. 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

                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.

              2. Grill them. No added fat needed.

                1 Reply
                1. re: jameshig

                  how do they not stick to the grill?