Question about the great butter vs. oil debate for searing scallops

I used to only use clarified butter, thinking it was the only way to get that perfect crust without burning. Then, during a crazy dinner rush at a place in Newport, I saw our new sous chef, Marco, sear a batch in grapeseed oil and finish them with a cold butter baste. The color was unreal, a deep golden brown I'd never achieved. I tried his method the next day and my scallops have been better ever since. Has anyone else switched up their fat game for searing with good results?

3 comments

3 Comments

wyatt_mitchell261mo ago

I mean, they're just scallops. Does the type of fat really change your life that much?

morgan.rose1mo ago

Seriously? It changes everything. Cheap oil turns them into rubbery little pucks that taste like a fryer. Good butter or lard gives them that perfect sear and a rich flavor that actually tastes like the sea. It's the difference between eating something and enjoying it.

the_lisa1mo ago

But have you ever tried them side by side... like @morgan.rose said, cheap oil makes them taste greasy and tough. Good butter gets that crispy brown crust without making the inside chewy. It turns a simple thing into something you actually want to eat.