I love fish and seafood, and I’m pretty good at cooking fish on the stove or in the oven. But I seem to overcook shrimp and scallops, so I’ve been avoiding them. Is there a way to know when they are done? Maybe a thermometer reading?
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Answered by Aaron Hutcherson
What’s cookin’, friends? I’m Aaron, a food writer and recipe developer for Washington Post Food. I’m a classically trained chef who loves the comfort and soul food I grew up with and exploring other cuisines. Need help in the kitchen? I’m always happy to help. Email me at aaron.hutcherson@washpost.com or join my weekly live chat.
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For shrimp, you need to cook them just until they turn pink. However, this happens very quickly. Even for larger shrimp, and depending on the heat of the skillet, you only need a minute or two per side.
The key to keeping shrimp from overcooking is to keep a watchful eye and move quickly to get them in and out of the pan.
A live chat reader added: “My problem with cooking shrimp is that some in the pan will be completely done while others still have large gray areas. My solution is to pick out the done ones and put them aside, but do you have any better suggestions?”
That is indeed the best solution: Remove the cooked shrimp from the pan as soon as they are done while the rest finish cooking.
While you can use a thermometer — the FDA recommends cooking most seafood to an internal temperature of 145 degrees — it would be time-consuming and cumbersome to measure the temperature of each scallop. And like shrimp, they also cook quickly. Sight and touch are much better indicators for doneness. Scallops are cooked when they are firm, nicely browned and opaque all the way through.
If the reason you end up overcooking scallops is because you’re waiting for them to get nicely browned, make sure to pat the scallops dry, do not overcrowd the pan, and cook them for only 2 to 3 minutes per side over high heat. Some people mostly just cook scallops on one side until nicely browned to keep from overcooking them, which is especially useful for smaller scallops. And again, remove each scallop from the pan when it is done to your liking.
Here is a guide from Washington Post recipes editor Ann Maloney with more scallop tips.
Shrimp and scallop recipes
FAQs
And like shrimp, they also cook quickly. Sight and touch are much better indicators for doneness. Scallops are cooked when they are firm, nicely browned and opaque all the way through.
How do you know when scallops are done? ›
Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.
How do you know when shrimp are done? ›
The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra. Undercooked shrimp will be gray and translucent, with uncurled tails. Perfectly cooked shrimp will be opaque with a color ranging from pink or orange, depending on variety.
How long to cook scallop vs shrimp? ›
Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink. For the scallops, saute 3-5 minutes, or until scallops turn opaque. Once the seafood is cooked through, remove to a plate and cover. Add the sherry to the melted butter and warm through for about a minute or two.
What do scallops look like when they are cooked? ›
If you're not sure if the scallops are done, slice one in half to check: The flesh near the top and bottom edges should look opaque, but there should still be a faintly translucent strip in the middle. Remove the seared scallops from the pan and set them on your serving plate.
How to tell if scallops are undercooked? ›
“When they're cooked through, they should have a little bit of a bounce to them. But you can look at the scallops' sides to see if they're done. If they're good scallops, they'll cook up completely opaque white; they won't be translucent.
How do you know when scallops are cooked in the shell? ›
Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.
How can you tell if shrimp are cooked without a thermometer? ›
Press the shrimp with a fork or your finger to see if it's tender. Raw or undercooked shrimp feels springy, bouncy, or slimy while overcooked shrimp feels tough or rubbery. Perfectly cooked shrimp falls right in between—when you feel a soft and tender texture, take them off the heat.
How do you know if cooked shrimp is still good? ›
If raw shrimp has a sour, ammonia-like smell, its coloring is dull and/or it looks slimy, it's gone bad and needs to be tossed. If cooked shrimp has gone bad, it will also have a sour, ammonia-like smell and/or slimy texture. In that case, it should be thrown away.
What is the safe cooking temperature for scallops? ›
After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.
Place your scallops in the pan and cook for 60-90 seconds per side undisturbed. This is for thick, large scallops (about 1”). They will be a medium rare doneness, which is how we prefer them with an opaque center. After 2 min of cooking, things go downhill really quickly.
Do scallops get tough when cooked? ›
Scallops are best prepared and cooked simply. Their sweet flavor is a stand-out with simple preparation. Strong seasoning mixes and marinades may overwhelm the delicate flavor. Be sure to not overcook scallops, as they'll turn chewy and tough.
Can you undercook sea scallops? ›
Undercook rather than overcook. Scallops are regularly served rare and it is safe to do so. Grilling or frying should be done at medium heat, so they do not dry out and become tough.
What happens to scallops when overcooked? ›
Overcooked scallops are a tragedy. Once the liquid has been totally cooked out of them, they turn chewy and rubbery, which is nothing short of unpleasant. That's why you need to pay close attention to your scallops as you cook them.
