Alton Brown Scallops Recipe

This golden-crusted, tender Alton Brown Scallops recipe is made with fresh sea scallops, unsalted butter, and kosher salt, and is ready in just 10 minutes. The high-heat sear locks in moisture while creating that signature caramelized edge everyone craves. I finally mastered the restaurant-style crust by following a few simple rules about dryness and pan temperature.

The Secret To Getting It Right

I used to struggle with rubbery, pale scallops because I rushed the prep work. The biggest lesson here was realizing that moisture is the enemy of a good sear, so taking time to pat them dry makes all the difference.

Another surprise was how fast they actually cook once they hit the pan. Leaving them undisturbed for exactly two minutes felt like an eternity, but it was the only way to get that professional golden crust without overcooking the center.

Alton Brown Scallops Ingredients

• 1 to 1 1/4 pounds dry sea scallops (approximately 16)
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How To Make Alton Brown Scallops

1. Prep the Scallops: Rinse the scallops with cold water and locate the small side muscle (abductor muscle) attached to the side. Gently tear this muscle off and discard it, as it becomes tough when cooked.
2. Dry Thoroughly: Place the scallops on a layer of paper towels and pat them very dry with more paper towels. This step is crucial for a good sear; surface moisture will cause them to steam instead of brown.
3. Season: Just before cooking, season the scallops generously with kosher salt and freshly ground black pepper on both sides.
4. Heat the Pan: Place a 12-inch stainless steel or cast iron skillet over high heat. Add the unsalted butter and olive oil.
5. Sear: Once the fat begins to smoke, gently place the scallops in the pan, ensuring they do not touch each other. Cook undisturbed for 1 1/2 to 2 minutes until a 1/4-inch golden crust forms.
6. Flip and Finish: Flip the scallops and cook for another 1 to 1 1/2 minutes on the second side until the center is still slightly translucent but the edges are firm. Serve immediately.

Recipe Tips

• Buy “Dry” Scallops: Look for “dry” scallops which haven’t been soaked in sodium tripolyphosphate, a chemical that causes them to absorb water and prevents searing.
• Don’t Crowd the Pan: If you put too many scallops in at once, the pan temperature drops and they steam in their own juices instead of searing.
• Wait for the Smoke: The fat must be on the verge of smoking before you add the scallops; if the pan isn’t hot enough, you won’t get that signature crust.
• Leave Them Alone: Resist the urge to check the bottom of the scallops; they will release naturally from the pan once the crust has formed.

What To Serve With Scallops

These rich, buttery scallops pair beautifully with something acidic or fresh to cut through the richness, such as a lemon risotto or a crisp arugula salad. For a classic steakhouse vibe, serve them alongside garlic sautéed spinach or roasted asparagus.

How To Store

Scallops are best enjoyed immediately while the crust is crisp and the center is warm. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, but be aware they will lose their texture upon reheating.

FAQs

Why are my scallops rubbery?
Rubbery scallops are usually a sign of overcooking. They cook very quickly, requiring only a few minutes total, so remove them from the heat as soon as they are firm at the edges.

Can I use frozen scallops?
Yes, but you must thaw them completely in the refrigerator overnight. Frozen scallops often hold more water, so you will need to be extra diligent about drying them with paper towels before searing.

What is the side muscle?
The side muscle is a small tag of meat on the side of the scallop that attaches it to the shell. It cooks up tougher than the rest of the scallop, so it is best to peel it off before cooking.

Nutrition

• Calories: 145
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 480mg
• Total Carbohydrate: 3g
• Protein: 20g

Try More Recipes:

• Alton Brown Rice Pudding Recipe
• Alton Brown Black Beans And Rice
• Alton Brown Bread Pudding Recipe