Chef Mark Mattern, MBA, CEC

Tips for cooking Scallops Dry scallops are essential — At the store, ask for dry sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid leaches out, making it impossible to achieve a good sear. Get the pan and cooking fat hot — Heat a nonstick pan over medium-high heat for a minute or so; then add the fat and let it heat up. If you’re using oil, it’s ready when a drop of liquid sizzles as it hits the hot oil. If you’re using oil and butter, wait until the butter stops foaming. Don’t crowd the pan — There should be enough room between the scallops so that they sizzle rather than steam—that’s the only way you’ll get a good crust. If your pan isn’t big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. They’re done when they feel barely firm to the touch, and when you cut into one, it should be faintl...