25 Delicious Scallop Recipes You Need To Make This Spring (2024)

FAQs

What is the best cooking method for scallops? ›

extra-virgin olive oil over medium-high heat until the oil is very hot and shimmering. Use tongs to gently place the scallops in the pan, leaving plenty of room around each scallop. Cook scallops, undisturbed (repeat: do not move them), until they are deeply golden-brown on the first side, 3–4 minutes.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Let that butter brown a bit. Then the scallops go in. Scallops are low-fat and high in protein with lots of vitamins, minerals and antioXidant. while I recommend cooking them in butter for the best Sear,you can cook them in vegetable, canola or grapeseed oil if prefeerd.

Overcooking your scallops

With scallops, the (ahem) stakes are higher. Not only are they an expensive ingredient, but they cook very quickly. Worse yet, over-cooking leaves them dry and rubbery, rather than tender and sweet, and their size and shape make them impractical candidates for an instant-read thermometer.

I soaked the scallops in a water/lemon juice/salt brine for 30 minutes to help rinse the phosphates out. I rinsed the scallops and then sandwiched them between towels to soak up the excess liquid. I simply seasoned them with sea salt and freshly cracked pepper before searing them in a little butter.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Select a bowl or dish that is large enough to hold all of the scallops and deep enough that they can all be covered with milk. After rinsing, place the scallops in the bowl or dish and pour enough milk over them to cover completely. Cover the bowl, and place it in the refrigerator. Allow them to soak for one hour.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized.

Pat dry and sprinkle with salt and pepper.

Pat the scallops dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.

What is the best oil for searing scallops? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed.

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

While grilling scallops may sound crazy, it's actually the perfect way to cook them! Quick, high heat is ideal for a food that you want to be certain not to overcook, and a light, quick kiss of char and smoke brings these gorgeous shellfish to life.

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.

The best way to cook scallops in the oven is to turn on the broiler because it offers direct high heat that helps scallops cook quickly, making them moist and tender rather than dry and tough.

Scallops are a low carb food and are a great source of protein. Cook them in a variety of ways – fry them, bake them or even broil them. Broiling is one of the best ways to cook fresh scallops. It's quick and easy and gives the scallops a nice sear while keeping them juicy on the inside.