Scallops frying in a pan at a restaurant.
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Cooking fresh scallops is so simple that most people overthink it and end up overcooking the delicate mollusks. Preparing scallops properly is a matter of timing as much as it is of seasoning and cooking method. Scallop flesh starts out tender and toughens as it cooks, so it is crucial to cook them just until they are done. Many recipes call for breading or cream sauces, but scallops are naturally low in fat, so the more simply you cook raw scallops, the healthier they are.
Baking
Baking scallops does not cook them as quickly as pan-frying or broiling, but it makes for a more tender dish without a discernable outer crust. The trick to baking scallops without drying them involves three steps. Cook them at high heat, moisten them and don't cook them for too long. Making sure they are healthy is the easiest part. Simply don't add anything that contains large amounts of fat, sugar or salt. A 450 F oven, a sprinkle of lemon juice and pepper and 10 minutes is all you need for scrumptious baked scallops.
Broiling
Quick cooking under intense heat brings out the delicate crispness of scallops in just a few minutes. Brush your scallops with olive oil to keep them from browning too fast or from drying out. This adds trace amounts of fat, but olive oil is very high in omega-3 fatty acids, which help regulate your cholesterol levels. Broil your scallops for no more than 5 minutes, flip them, and broil them for another minute.
Pan-frying
Pan-frying scallops sears the outsides and lets the insides heat to creamy perfection. Heat the pan first, and add olive oil and a little garlic for flavor. Put the scallops in all at once. They cook so quickly that if you add them one at a time, the first ones will be done before you're finished placing them all in the pan. Two to 3 minutes on a side is all they need. They are done when they are opaque all the way through when sliced with a fork.
Grilling
Scallops do well on the grill as long as you can keep them from slipping through the rack. Slide your scallops onto skewers, poking them from side to side, rather than top to bottom. Brace them with cut-up vegetables or use two parallel skewers to keep the scallops from flapping around when you turn them over. Two to 3 minutes per side on a greased, medium–high grill is all you need.
FAQs
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.
Are scallops healthy for a diet? ›
Scallops are widely considered one of the healthiest seafoods. Made up of 80% protein and sporting a low fat content, they can help you feel fuller longer and are rich in vitamins and minerals. They are also a great source of antioxidants.
Why do you soak scallops in milk before cooking? ›
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.
Is it better to cook scallops in butter or oil? ›
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.
Is it better to grill or pan fry scallops? ›
Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat. The scallops get seasoned with some salt and pepper before placing them on the skillet.
How many scallops per person to eat? ›
Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.
Which is healthier scallops or shrimp? ›
Although shrimp is relatively high in cholesterol, it can still be a part of a heart-healthy diet. This is because it contains a high amount of 'good' cholesterol. Scallops are low in cholesterol and therefore do not pose a risk of raising your cholesterol levels. They are also low in saturated fats.
Why do I feel better after eating scallops? ›
Scallops are rich in vitamin B12, zinc, and omega-3 fatty acids. Getting enough of these nutrients is essential for brain development and is associated with a reduced risk of mental decline and mood issues.
How often should you eat scallops? ›
Each serving is 100 g or 3.5 oz. That's about 2-3 large scallops or 4-5 medium ones. So, a healthy diner can have 16-60 scallops a week, depending on their size and weight.
What not to do when cooking scallops? ›
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.
Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.
Should scallops be rinsed before cooking? ›
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.
What is the secret to perfect scallops? ›
You want a hot skillet when pan-searing scallops.
If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.
How to tell if scallops are done? ›
Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.
What is the secret to searing scallops? ›
Gently add the scallops to your pan (making sure there is a bit of space in between them to avoid crowding) and let them cook, completely undisturbed for at least 2 minutes over medium-high heat. The more that you move them around, the more difficult it will be to create a nice crust around the bottom.
Should you rinse scallops before cooking? ›
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 do you cook scallops so they are not rubbery? ›
Once you've flipped your scallops, it's Thermapen ONE time! The second side of the scallops will continue to sear, but you should focus on getting the right internal temperature that will be tender, not rubbery to the bite. The critical pull temperature you're going for in when searing scallops is 115°F (46°C).
How are scallops commonly cooked? ›
They can be seared and served with a Grenobloise sauce with capers, brown butter, lemon, and parsley. Be sure to pat sea scallops dry before searing, roasting, or grilling them so they brown better. Both varieties can be cured for ceviche or aguachile, but sea scallops are generally sliced thin before curing.
