Scallops are as versatile and easy to cook as shrimp. Whetheryou prefer them grilled orpan-seared, you can perfect the art of makingrestaurant quality scallops at home. Justfollow these pro tips to cookdelectable scallops.
Tips for Buying Scallops
- 1.Make surefresh scallops pass the smell test.If you pick up fresh scallops, theyshouldhave a sweet smell and look moist. If the fresh scallops at your localgrocery or fishmarket look dry or smell off, frozen scallops are a goodalternative. Frozen scallops willhave the same delicious taste and texture asfresh scallops if they are prepared well.
- 2.Choosethe right scallops for your recipe.There are two types of scallops: smallbayscallops (around ½ inch) and large sea scallops (between 1 inch and 1 ½inch). Smallerbay scallops tend to be sweeter. Before you grab a bag ofscallops, think about whatsize or flavor you would prefer.
Tips for Prepping Scallops
- 1.Thawscallops slowly.Since scallops are small, they cook quickly. Unless youwant toeat tough scallops, never thaw them in the microwave which can cookthemprematurely. The best method is to thaw them in the refrigerator for a fewhours orovernight. If you do not have time to do that, put them in a strainerand run lukewarmwater over them until they have thawed.
- 2.Alwayspat scallops dry before cooking.Any moisture on the outside will preventthescallops from browning correctly. Whether you are cooking fresh scallops orthawedfrozen scallops, always pat them dry with a paper towel beforehand.
- 3.Slicelarge scallops in half.This is the best way to ensure that large scallopsdon’tbecome tough. It will allow the scallops to cook all the way throughwithout spending toomuch time on the heat.
- 4.Always useenough oil and seasoning.Scallops are very lean and have a mild flavor.Toprevent them from dying out, be sure to always use a good amount of oil orbutter. Togive their flavor a boost, don’t skip the seasoning! We recommendusing a splash oflemon juice, a marinade or a dry rub along with salt andpepper.
How to Pan-Sear Scallops
Perfectly pan-searing scallops on the stovetop is a skillany home chef can master.Seared meat has a crisp brown edge from being cookedin a hot pan that is a pleasureto bite into. There are just 5 steps to followfor pan-seared scallops:
- 1.Heat a heavy, quality skillet over medium-heat.(Stainless steel and cast iron skilletshave the most even heat).
- 2.Add 2 tablespoons of oil to the pan. Be sure touse a vegetable oil, like soybean oil orpeanut oil, because these oils canwithstand high temperatures unlike olive oil or butter.
- 3.Toss the scallops in a seasoning mix while thepan heats. If you would like them to havea thin crust on the outside, tossthem in a mixture of flour and seasoning.
- 4.Place the scallops in the pan with about a ¼inch of space between each. (Don’t placethem too close together!)
- 5.Cook on each side for about 3 minutes, 6 minutestotal, or until you see brown aroundthe edges and the center is opaque. Besure to only turn them over once!
How to Grill or Broil Scallops
The process for grilling and broiling scallops is similar, theonly difference is the cookingequipment that you use. In both cases, it is agood idea to skewer the scallops so thatyou can easily turn them over. Followthese 7 steps to expertly grill or broil scallops:
- 1.Marinate the scallops in an oil-based marinadefor 10 to 15 minutes. Cut up anyvegetables or fruits that you plan to cookwith them—such as pineapple, onion, bellpepper or mushrooms—while theymarinate.
- 2.Once they have finished marinating, remove themfrom the marinade and reserve it touse later in the process.
- 3.Slide the scallops and additional ingredientsonto skewers. (Make sure to soak woodenskewers in water for at least an hour beforehand).
- 4.Preheat the oven to broil or heat up the grillto medium-high. If you’re using a grill,grease the grill rack. If you’re usinga broiler, grease the broiling pan. This will preventthe scallops fromsticking and tearing.
- 5.If you are grilling them, place the skewers onthe grill. If you are broiling them, place theskewers on the pan with space inbetween each and place in the oven about 4 inchesfrom the heat.
- 6.Cook on one side for about 4 minutes then flipover and cook the other side for another 4minutes on until both are brown.Regularly brush them down with the reservedmarinade during this process.
- 7.Remove from heat once they are opaque and browned.
Now that you know how to cook these versatile, savorymollusks, stop by our seafoodcounter at City Fish Market to pick up some fordinner tonight! If you want a scalloprecipe to take your meal to the nextlevel, check out our Pinterest!
