Scallops — whether sea, bay or calico — are one of the ocean's sweetest harvests. But cook too long and these buttery mollusk muscles turn rubbery and tough. So what is the right way to prepare scallops?
1. Bay scallops (left on plate) are found mainly along the Eastern Seaboard and are about 1/2 inch in diameter. Although small, this scallop is sweet. It's in season only during fall. Calico scallops, often called bay scallops in the West, are slightly larger but not quite as sweet. Calico scallops are in season from about May to December.
2. Sea scallops run to 11/2 inches in size. Color ranges from light beige to light pink. They are in season from fall to spring. When buying scallops, know the difference between "wet" scallops, which are soaked in tripolyphosphate solution, and "dry" scallops, which are not soaked. Wet scallops appear very shiny and white. The extra water in these scallops causes them to shrink when cooked, and the sweet natural flavor of the scallop is diminished by a slight aftertaste similar to baking soda.
Dry scallops appear firmer and milkier in color. These scallops are usually marked "dry" and retain their moisture during cooking.
3. Scallops can be sauteed, baked, broiled or cooked on the grill as kebabs. To saute sea scallops, heat a skillet on medium-high. Lightly coat the skillet with a half-and-half blend of canola and olive oil. Cook about 30 seconds on each side or until lightly browned. Turn heat to low, and cook for 3-5 minutes.
4. To grill, season scallops with light soy sauce, teriyaki or your favorite seasonings. Soak wood skewers in water for at least 30 minutes and skewer scallops. Grill about 3 minutes on each side. Bay scallops lend themselves to broiling or baking. Lightly season with fresh lemon and herbs or bread crumbs. Sear in a saute pan, then bake in a 350-degree oven for 10-12 minutes.
Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.
Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.
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.
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.
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.
Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly.
A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.
This is essential for them to get beautifully caramelized as they sear. Season your scallops on both sides with salt and pepper RIGHT before cooking. If you do it any sooner, the salt will draw out their moisture, making them wet again and preventing caramelization.
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.
Address: Suite 447 3463 Marybelle Circles, New Marlin, AL 20765
Phone: +5816749283868
Job: Sales Executive
Hobby: Air sports, Sand art, Electronics, LARPing, Baseball, Book restoration, Puzzles
Introduction: My name is Jerrold Considine, I am a combative, cheerful, encouraging, happy, enthusiastic, funny, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
