HOW TO COOK SCALLOPS

 HOW TO COOK SCALLOPS

 

I love scallops! Their mildly sweet flavor and that caramelized crust they get when seared in a super-hot pan…oh, my goodness.  What’s funny to me about scallops is a lot of people only order them at restaurants because they’re too intimidated to make them at home. There’s only one way to mess up here…and that’s too over cook them.  It literally takes only 2 minutes to cook them perfectly. So today I’m going to teach you how to make them from start to finish…which takes all of 10 minutes. Pan Seared Scallops sautéed in a delicious browned butter…restaurant quality food you can make at home! 

Pan Seared Scallops

Where to buy scallops:

You want to buy fresh scallops (not frozen if you can help it) at your seafood counter or local fish store. And you only want to purchase “dry” scallops…never wet.  If they are not labeled, you want to ask if they are wet or dry.  A wet scallop has been soaked in a preservative phosphate solution. This makes the scallop absorb more water, and when you cook them, they kind of shrivel a bit and don’t brown as well because of that extra liquid. The phosphate solution also gives the scallop an off flavor, and they’re usually not as fresh.  

 

A dry scallop has NOT been treated with any chemicals additives or solutions. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have far more flavor.

How to prep for scallops:

Start out by taking off the little side muscle flap if they have not already been removed. Just pull it off the side and throw it away. 

 

Next and very important…you want to pat the outside dry with a paper towel. Don’t just blot with a paper towel. 

 

Lay 2 sheets over them and press moderately. Turnover and do it again. The dryer they are the better crisp and golden you’ll get.  Make sure you dry them completely or they won’t brown properly or get a good sear when you sauté them. Add dashes of salt and pepper to season them.

 

HOW TO COOK SCALLOPS

1 1/2 pounds dry sea scallops , approximately 12

3 tablespoons butter

1 tablespoon olive oil

Salt and pepper to taste

3 cloves of minced garlic

Parsley for sprinkling

Put your nonstick skillet on the burner on medium-high heat. Add your butter and olive oil to it and you should hear a sizzle.  Set your scallops in the pan in a single layer with tongs.  Give the scallops enough room so they don’t steam. You want a good sear.  The scallops should make a sizzling noise when you put them in the pan.

 

Sear the scallops for 1 minute on both sides and then lower the temperature to medium heat. (Do not move the scallops as they’re cooking, they won’t get as browned as they should).  Add the garlic, then cook for another 20 seconds. Move the scallops to a plate and serve them up.

 

How long will scallops keep in the fridge? Two days max. When they’re fresh, they have a sweet ocean smell, and when they start to spoil they will take on a stinky fish smell.

Can scallops be reheated? Yes, but you have to be careful not to cook them further. Heat until they’re just warm enough to eat. I do this in the microwave at half heat.

Store: you can store cooked scallops in the fridge for up to 3 days before it becomes a bad idea to eat them.

Freeze: if you keep them in an airtight container, cooked scallops are good frozen for up to 3 months. 

 

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