First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date. To get a good sear, you need a strong burner, and a relatively stick-free pan that can withstand the heat, such as a well-seasoned cast iron pan, or a hard anodized aluminum pan. Scallops are naturally moist, so it takes high heat to sear them properly. If the heat isn’t high enough, your scallops will be overcooked and rubbery by the time they’re browned. Once you’ve mastered the technique of searing scallops, the world is your “scallop” so to speak. The scallops are perfect just as they are, with perhaps a squirt of lemon. Or you can take them a notch higher, as we’ve done here with this sauce of browned butter, white wine, lemon zest, and capers. The browned butter enhances the natural butteriness of the scallops, while the wine, lemon, and capers help cut through the richness of the scallops. Enjoy! If you have a choice, look for “dry pack” instead of “wet pack” scallops. The dry pack scallops will sear well. The wet pack ones are almost impossible to sear. The trick to cooking scallops is to sear them on very high heat. If the heat isn’t high enough, the scallops will take too long to brown, and get overcooked and rubbery. Once the milk solids begin to turn caramel-colored brown, the butter will have a lovely nutty aroma. Remove from heat and pour the browned butter into a separate bowl to stop the cooking. (Pay attention! If you wait too long, you’ll have blackened butter, not browned butter.) Set aside. When the oil is shimmery hot, pat dry the scallops again and carefully place them in the pan, flat side down. You may need to work in batches so you don’t crowd the pan. Once you’ve placed the scallops in the pan, do not move them. Allow them to sear. Once you can see that the edges of the scallops touching the pan have browned, use tongs to turn the scallops over and sear the other side. Depending on the size of the scallops and the heat of your burner, this should take 3 to 4 minutes per side. Once both sides are browned, remove the scallops to a warm plate, and turn off the burner. Let the wine boil and reduce until you have 2 tablespoons of liquid left in the pan.
