hey there and welcome to no recipe required I'm Dave and tonight I'm going to show you how to sear a scout now you know Syria is one of the most important techniques that any cook can no serious scallop is a fundamentally no different than Syria and anything else but happens really quickly there are a couple key techniques to make sure you get a nice crust on the scalp without making it like a rubber band let's go ahead and get started and I'm going to show you how to sear these scallops because seared scallops are absolutely delicious first thing you want to do is make sure you season both sides with salt and pepper and then as you're doing this you want to make sure your pan is getting nice and hot you need a you need a good hot pan to sear scallop it's basically impossible to do it otherwise because overcooked they're kind of like rubber and nobody likes eating the little rubber band so you need that high heat to get caramelize a ssin on the outside while keeping the you know center nice and nice and kind of medium or so okay let's go ahead and sear off our scallop now if ever anything like happens to you like it just did to me I put a little too much oil in my pan so you stump it out walking over the sink if you need to not a big deal I've got my scallops right here you need even with a nonstick pan you need a little bit of oil in the pan because the oil helps the heat transfer from the pan to the scallop I've got my seasoned scallops I'm going to lay it down in the oil and you should get that nice sizzling top will lay the other one down now key element here don't touch anything don't flip the scallop don't do anything it needs to Brown need to get caramelized on that side and it's probably gonna take about a minute on that one side over I usually go medium high heat or so to get that nice sear on it okay after about a minute I have not touched the pan I can see you know around the edges of the scallop it's nicely browning so we're going to flip it over we see that nice carmelization on top I'm going to flip this guy over and I'm going to do same thing probably cook it I'm going to turn the heat down just a little bit cuz my pan is really starting to smoke you don't really need that so I'm going to turn it down to about medium I know let the scallops finish cooking essentially the same amount of time maybe 10 seconds less less on this side and then we will have our scallop okay after another minute minute ten or so we've got the other side perfectly seared as well that's exactly what we're looking for you know after you cook a few you'll be able to tell that's that field-test perfectly kind of medium-rare medium is what you're looking for in the center and nice crispy crust this is the perfectly seared scallop I'll see you next time on no recipe required