A golden caramelized appearance, whilst remaining succulent
To sear fish, heat your skillet on a high heat, and then add oil or butter. When the oil or butter is very hot add the fish or scallops to be seared. Turn the heat down slightly and allow the fish to cook and brown, without touching it. Allow one side to cook two-thirds through and then turn once to brown the other side. The fish will have a golden caramelized appearance, whilst remaining succulent.
Seared Fish Videos:
Searing Fish with Skin – Helen Rennie
Searing Fish with Skin