Scallops are a classic seafood dish that’s simple to make at home. They come in an array of shapes and sizes, such as sea scallops or bay scallops.
There are various cooking methods for both wet and dry scallops. Discover which one works best for your recipe, as well as how to select the appropriate kind of scallop.
Sear Scallops
Searing scallops is one of the quickest, tastiest ways to make a quick dinner that looks and tastes like something you’d get at a restaurant. Plus, these tasty little gems can be served alone or combined with pasta, veggies and sauces for an impressively hearty meal that’s sure to please!
To achieve a gorgeous golden-brown sear on your scallops, it is essential to completely dry them before cooking. Use paper towels to pat them dry and then press down on their tops to squeeze out as much moisture as possible. After your scallops have completely dried, season with salt and pepper for seasoning.
Once your skillet is heated to a smoking-hot temperature, drizzle in olive oil. When the pan is sizzling hot but not smoking, add your scallops and sear for 3 minutes on one side – be careful not to overcook; you want them with an attractive golden color and crisp sear.
Once they’ve cooked for a few minutes, flip them and continue cooking until the scallops have developed a golden-brown crust but their centers remain translucent.
For optimal flavor and tenderness, opt for fresh scallops; frozen ones may work too but won’t be as tender if not cooked thoroughly. Rinse and pat dry the scallops before cooking; if they appear too wet, try patting them dry again with paper towels.
Scallops are a delicate protein, easily overcooked or rubbery if not cooked correctly. This is especially true if you don’t use a non-stick pan; so for optimal results, be sure to follow these tips!
When cooking frozen scallops, let them thaw in the refrigerator before cooking. Doing this helps them cook evenly and prevents overcooking.
Finally, keep in mind that scallops have different levels of moisture; the higher the content, the less tender they’ll be when cooked. Therefore, when shopping for scallops make sure they are dry and not wet.
If your scallops are too wet to cook properly, the results can be disappointing. To prevent this from happening, look for “dry scallops” on the label – these have been soaked in a solution to whiten them and reduce liquid absorption during preparation.
Poach Scallops
Sea scallops are the star of this classic Patagonian scallop recipe. They’re sweet and delicate, with a buttery texture that sets them apart from other seafood options.
This dish is perfectly complemented by a fresh pea puree spiked with spicy ginger and lemon juice. Finally, the dish is finished off with an eye-catching gremolata that substitutes cilantro for traditional parsley.
Poach or bake these scallops to get a firm, buttery bite that’s perfectly seared and sweet. If using a cast-iron skillet for baking, toss the scallops in some butter and salt before placing in the oven to get crispy golden crusts on both sides.
Scallops are delicate and easily overcooked, so it’s essential that you cook them at a moderate heat setting to prevent this. Use an instant-read thermometer and keep track of how long each scallop has been cooking so that they reach the correct internal temperature.
For optimal results, opt for scallops that have not been soaked in water or another form of brine. Doing so prevents them from absorbing too much liquid during preparation.
You might also want to inquire with your fishmonger about the type of scallops available. Diver scallops, for instance, are picked by hand by a diver and tend to be more expensive than other varieties of scallops.
A great tip for grilling scallops is to thread them onto skewers before placing them over the heat source. This will make them easier to turn and less likely to stick to the grates.
Before grilling the scallops, brush them with oil. Allow each side to cook for several minutes before testing for doneness by pressing in the center and feeling for resistance.
Scallops should be cooked to an internal temperature of 145 degrees Fahrenheit before serving. When they’re ready, they should be opaque and firm when touched lightly – this is also when you can check their salty flavor for seasoning.
Bake Scallops
Scallops are an energizing source of lean, delicious protein that’s high in omega-3 fatty acids. Furthermore, they’re packed full of magnesium and potassium – essential minerals for heart health and blood vessel relaxation.
Cooking scallops can be done a few ways, including on the stovetop, in the oven and grill. The oven method is particularly convenient for busy nights since it requires minimal hands-on time and is straightforward enough for even novice cooks to master.
This baked recipe calls for scallops coated in butter and garlic, then sprinkled with panko breadcrumbs before being placed in a baking dish. Cooking the scallops until just crispy on the outside and tender inside takes just minutes in the oven – creating an incredibly satisfying dish that’s also super simple to prepare!
Begin by adding butter to a medium-sized bowl and using a microplane to freshly grated garlic into it. Whisk in some lemon juice, salt and cayenne pepper if desired.
Once the butter mixture is smooth, add scallops to a bowl and toss them to coat evenly in butter. Place them evenly among prepared ramekins or small baking dishes, taking care not to overcrowd them.
Another option is to marinate the scallops in a mixture of olive oil, lemon juice and herbs. This will keep them moist and give them an irresistible flavor perfect for a quick dinner.
Another option is grilling the scallops, though be mindful not to overcook them. Overcooking will result in rubbery and chewy scallops so only cook them for two or three minutes per side.
This method calls for a heavy skillet, so opt for one made of cast iron or stainless steel. These materials will ensure even heating and can withstand the high temperature of your grill.
You can sear scallops on the grill using a skewer, but first make sure they are placed on an oil-covered grate so they won’t stick. Cook the first side for around two minutes then turn and cook on the other side for a few more seconds until char marks appear and they release easily from the grate.
Grill Scallops
Grilling scallops is an effortless, quick and delicious way to add a sea flavor to your dinner. But before you do, be sure to follow some important guidelines so your scallops cook properly.
First, keep your scallops dry and cold before grilling them. This helps them sear more evenly and keeps them from sticking to the grill. Second, use a high-temperature pan such as a skillet to sear the scallops before placing them directly on the heat source.
A hot pan allows scallops to quickly form a seared crust on their outside, creating a Maillard reaction. This also gives them an attractive caramelized taste.
Utilizing a high-temperature pan helps keep scallops from drying out during cooking, which could result in tough texture. Be sure to use an efficient pan with high smoke point (like canola oil), and season your scallops with salt, pepper, garlic powder, or any other seasonings of choice.
For a more delicate flavor, marinate your scallops in olive oil, lemon juice and herbs before grilling. For an Asian-inspired touch, you could also add some sesame oil and ginger to the marinade for additional depth of flavor.
Serve your scallops hot off the grill, or alternatively you can serve them on skewers for easier handling. Skewers make turning scallops on your grill much simpler and prevent any of your prized catch from falling through between grates.
Scallops cook quickly when placed on the grill, so it’s essential to check them frequently during preparation. When the flesh appears opaque and firm, that means they’re done!
Scallops are not only quick and effortless to prepare, but they’re also low in calories with only a trace amount of protein and fat.
Scallops, being lean, should be cooked quickly at high temperatures to help them remain firm and prevent them from drying out too quickly. Doing this in a high-heat pan such as a skillet also allows the scallops to quickly form a seared exterior that gives them a charred taste and caramelized appearance.