Find out how to cook scallops three different ways.
Pictured Recipe:Brown Butter Seared Scallops
Scallops feel like a decadent dinner you only order at a restaurant.
But if you aren’t already making scallops at home, it’s time to start.
This protein-pack seafood is a lot easier to prepare than other shellfish.
Try These:Healthy Scallop Recipes
What Are Scallops?
Pictured Recipe:Creamy Scallop & Pea Fettuccine
Scallops are shellfish with an edible adductor muscle.
These round, tender muscles are slightly sweet with a delicate and briny saltiness.
They turn tender and buttery when prepared and cooked properly.
Two types of scallops are sold at grocery stores and seafood market: bay scallops and sea scallops.
Bay scallops are found in shallow waters, bays and estuaries along the East Coast.
Bay scallops are very small, most measuring around one-half inch.
They’re very tender and delicate, too.
Sea scallops are found in deep, cold ocean waters around the world.
They may be dredged up with crawlers or nets, which can damage the ocean floor.
However, diver scallops are sea scallops that have been harvested by scuba divers.
These are the most sustainable sea scallop option, but they can carry a higher price tag.
Sea scallops are larger; some may be as big as two inches in diameter.
They’re more chewy than bay scallops, but they are still tender and sweet.
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.
These cooking techniques will help you get it right every time.
Most recipes will specify if you should use bay scallops or sea scallops.
If it doesn’t say, look for a photo.
If you’ve got the option to’t find a photo, read the recipe’s instructions.
For cook times that total more than five minutes, sea scallops are your best bet.
The sear creates a crispy, flavor-packed golden crust.
The best way to sear scallops is to double-check the pan is hot.
The instant sear from the hot pan helps create the crust and prevent soggy scallops.
Browned butter is an excellent finishing ingredient for scallops.
Because scallops can overcook quickly, skewer them after you prepare and dry them.
How to Serve Scallops
Pictured Recipe:Scallops with Radicchio-Apple Slaw
Scallops are extremely versatile.
They can be used in soups, salads, pastas, stir-fries and more.
For a simple but classic presentation, sear scallops in butter.
Serve over pasta with olive oil, a squeeze of lemon and a sprinkle of Parmesan cheese.
it’s possible for you to also serve them on a pillow of pureed cauliflower or root vegetables.
The creamy side is a wonderful partner to the chewy but buttery scallop.
For a more traditional take, serve seared scallops alongside rice and a salad.
Scallops cook quickly, so save them for last.
Ready every other elements of your dish before you cook your scallops.
That means most scallops are shucked and frozen before they ever get to your grocery store.
Previously-frozen scallops should not be mushy or dry.
A healthy scallop will shut when you tap it.
Lastly, look for dry-packed scallops.
Many shucked and frozen scallops are soaked in a phosphate solution to preserve texture and flavor.
That can make the scallops turn soggy in the pan.
Dry-packed scallops, however, do not use this solution.
They’re more likely to get a perfect sear and won’t have the unusual soapy flavor.
A typical three-ounce serving of scallops has less than 100 calories.
It also has about one gram of fat and 20 grams of satisfying protein.
Scallops are an excellent source of minerals, such as selenium, zinc and copper.
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