What's the best oil to sear scallops?

stezzzo
  • Posted by: stezzzo
  • November 7, 2012
  • 18094 views
  • 10 Comments

10 Comments

Barton S. December 10, 2012
I only sear scallops on one side so you get the most texture while maintaining control over the doneness. I prefer a light coating of canola oil on the bottom of the pan and then when 2/3 done, add in a pat of butter to help in the browning.
 
thebunalsorises November 15, 2012
I second bacon fat. You really can't go wrong there! Plus, it counts as recycling, right?
 
ChefOno November 8, 2012

The term "best" is open to interpretation. One approach, and I will argue the best and overriding one, is from the perspective of flavor. Personal preference comes into play as well as the flavor profile you're aiming for. Clarified butter is an excellent choice.

If you're scared of saturated fat -- not that you should be, but many people still are -- you might want to skip the scallops entirely because they'll give you a good dose of cholesterol. Or eat them raw. Or, poach them.

Grape seed oil is mostly polyunsaturated and almost all of that is linoleic acid, an omega-6 fatty acid. High consumption of omega-6 oils has been shown to inhibit the body's ability to process alpha-linolenic acid (omega-3) fatty acids.

Additionally, grape seed oil oxidizes quickly releasing carcinogenic free radicals in the process. That is an important attribute for storage (keep open bottles in the refrigerator) and it also indicates the product is unstable at high temperatures (not a good frying oil despite its high smoke point).

Extra light olive oil would be a much better choice.

 
bigpan November 8, 2012
I use half and half, grapeseed oil and unsalted butter - that allows for a higher temp on the butter which adds to flavour and crispness. Start with a hot pan. Turn once. Don't have to turn until you see a bit of golden on the edge and the scallops move easily on the pan. I use a non-stick.
 
ChefOno November 8, 2012

Unfortunately, adding another oil will not raise butter's smoke point. It's the milk solids that burn first; clarifying is the only solution.

 
fredcipes November 8, 2012
Did you ever try them without oil? Make sure the surface is dry and dust with a little flour (rice flour is great) salt & pepper, place in your very hot pan and don't move until ready to flip, about 2 minutes.
 
FutureChef November 8, 2012
Grapeseed oil or better yet bacon fat!
 
pierino November 8, 2012
I agree on grapeseed oil. High smoke point so that you can your pan sizzling hot.
 
Bill F. November 8, 2012
Sesame oil
 
Sam1148 November 7, 2012
Clarified butter.
 
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