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Tried a new way to sear scallops and the difference was crazy
I always used to sear them in a non-stick pan, but my friend in Portland said to use a carbon steel pan and get it smoking hot. The crust I got last night was perfect, way better than the soggy ones I used to make. What's your go-to pan for a perfect sear?
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the_stella6mo ago
Right?! I switched to carbon steel last year and it's a total night and day difference for getting that crust.
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park.robin6mo ago
Carbon steel is the real game changer, isn't it? That material holds heat so well, which is why you get that instant crust without steaming the scallop. I preheat my pan until a drop of water dances on the surface. The key is to pat the scallops bone dry and leave them alone once they hit the pan. Why would anyone use non-stick for a sear when it can't even handle high heat?
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