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When cooking Pan Seared Scallops, our culinary team have the following recommendations to help ensure the scallops don't stick to the pan:

  • Generally, sticking is caused by moisture leeching from the scallops.
  • Make sure to follow the brining procedure in the scallop recipes exactly. The brine (salt and water mixture) will encourage moisture to be released from the scallops.
  • Scallops need to be thoroughly dried before placing into the pan
  • If previously frozen scallops were purchased, make sure they are completely thawed. If they are still somewhat frozen inside, they may stick to the pan.


For great results we suggest getting (fresh, never-frozen) quality scallops from the seafood section of your local grocery store. When buying scallops, try and stay away from the scallops that are in the frozen food section. They hold quite a bit of moisture which ultimately causes a lot of sticking.


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