Buzz
Scallops are a nutritious seafood delicacy, often served in upscale restaurants, but you can easily prepare them at home. Frozen scallops are a more affordable option, and when cooked properly, they retain their fresh, delicious flavor. After thawing, you can cook them by either pan-searing or grilling!
Ingredients
Pan-Seared Scallops
- 680g scallops in the shell
- Salt and pepper
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5ml) lemon juice (optional)
The result makes 4 servings
Grilled Scallops
- 680g scallops in the shell
- ½ cup (120ml) melted butter
- 1 tablespoon (5g) minced garlic
- ¾ cup (70g) white bread crumbs
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (0.5g) pepper
- 2 teaspoons (2.5g) fresh chopped parsley
- 1 lemon
- 1 tablespoon (15ml) white wine (optional)
- ½ teaspoon (2.5g) lemon thyme (optional)
The result makes 3 servings
Steps
Thawing Scallops
Rinse the scallops if they are frozen in their shells. Insert the blade of a butter knife between the two halves of the shell and pry it open. Once the shell is open, rinse the scallop meat under cold running water to remove any sand or grit. Use a knife to separate the large white meat from the shell.
- If the scallops were removed from the shell before freezing, skip this step.
- Only rinse the scallops with cold water to avoid making the meat mushy.
Place the scallops in the refrigerator 24 hours before cooking. Put the scallop meat in a large bowl and cover it tightly with plastic wrap. Place the bowl in the fridge for at least one day before cooking. The next day, check if the scallops are still frozen or firm. If they are still hard, leave them in the fridge for another hour before use.
- Make sure the bowl is large enough to hold both the scallops and any water that may melt from the ice.
- Use the scallops within one or two days of placing them in the fridge.
Thaw the scallops in cold water 1 hour before cooking. Fill a large bowl with cold water and place the bag of scallops in it. Ensure the bag is sealed completely so that water doesn't get inside. Leave the scallops in the water for 1 hour to bring them to room temperature.
- If the scallops absorb water, their texture may be affected.
- If the scallops are not in a sealed bag, put them in a ziplock bag before soaking them in the water.
Thaw the scallops in the microwave if you need them immediately. Place the scallops in a microwave-safe dish and cover with a paper towel to prevent splashing and ensure even heat distribution. Use the microwave's defrost setting and run the microwave for 30 seconds at a time until the scallops are fully thawed.
- If there is no defrost setting, set the microwave to 30% power.
Pan-Seared Scallops Recipe
Pat the scallops dry with a clean paper towel. This will prevent them from shrinking and cooking unevenly when searing. Fold a paper towel in half and gently pat each side of the scallops. Place the scallops on a fresh plate and be careful not to let them get wet again.
- Patting the scallops dry also helps them achieve a golden-brown color when seared.
Sprinkle salt and pepper on each scallop. Take a pinch of salt and pepper and sprinkle it over the scallops to enhance their flavor. Rub the seasoning evenly over the scallop meat to allow the flavors to absorb.
Pour olive oil into the pan and set the heat to medium-high. Add 1 tablespoon (15ml) of olive oil to the pan and wait until the oil becomes hot. The oil is ready when a drop of water causes it to sizzle and evaporate immediately.
- Alternatively, you can use butter instead of olive oil.
Place the scallops into the pan, ensuring they are spaced apart. Use tongs to gently place each scallop into the pan. Make sure that when the scallops hit the pan, they sizzle. Continue adding more scallops, but avoid overcrowding the pan.
- If necessary, cook the scallops in smaller batches.
Sear each side of the scallop for 2-3 minutes. Avoid moving the scallop during cooking to ensure it turns golden brown. Once the time is up, you can easily lift it off the pan with tongs. Flip to the other side and sear for an additional 2 minutes until the scallop feels firm. Remove from the pan once done.
- Avoid overcooking the scallop, or it will become tough and chewy.
- Use a kitchen thermometer to check that the internal temperature reaches 63°C.
Serve the scallops immediately after removing from the pan. Plate 4-5 scallops per serving on a warm dish. For extra flavor, squeeze a few drops of lemon juice over the scallops.
- It’s best to sear the scallops just before serving so they remain warm.
- If you have leftover scallops, store them in an airtight container in the fridge for 3-4 days.
- Warm the dish in the microwave for 30 seconds before serving.
Grilling Scallops
Preheat the oven to 204°C. Make sure one of the racks is placed in the center of the oven. Allow the oven to fully heat before starting to grill the scallops.
Place melted butter and garlic in the baking tray. Melt the butter in the microwave for 30 seconds, then pour it into the baking tray. Add minced garlic to the butter to ensure it spreads evenly across the tray.
- For extra flavor, you can add a tablespoon (15ml) of white wine to the tray.
Arrange the scallops on the baking tray. Place the scallops close together across the entire surface of the tray. Make sure each one is coated in the melted butter and garlic mixture to absorb the flavors.
Mix breadcrumbs, salt, pepper, and parsley before sprinkling over the scallops. Combine all the ingredients in a large bowl. Take a pinch of the breadcrumb mixture and evenly distribute a thin layer on top of each scallop.
- If you want a citrusy and herby flavor, you can mix in ½ teaspoon (2.5g) of lemon thyme.
Bake the scallops for 18-20 minutes. Place the tray on the middle rack of the oven and start baking. Avoid opening the oven during baking to retain heat. After about 20 minutes, remove the scallops once the breadcrumbs have turned brown.
- Check the internal temperature of the scallops to ensure it has reached at least 63°C. If not, continue baking.
Serve the scallops while hot. Plate 4-5 scallops per serving. Place them on a warm plate to maintain the temperature. Squeeze some lemon juice over the baked scallops to add a touch of acidity.
- If you have leftovers, store them in an airtight container in the fridge for up to 4 days.
- Reheat the plate in the microwave for 30 seconds before serving the scallops.
Warning
- Ensure the internal temperature of the scallops reaches 63°C.
- Discard any scallops that have a foul smell or excessive slime.
Items You Will Need
Thaw the scallops
- Butter knife
- Refrigerator
- Mixing bowl
- Microwave
- Microwave-safe container
Seared Scallops
- Measuring spoon
- Frying pan
- Stove
- Tongs
Baked scallops
- Oven
- Baking tray
- Measuring spoon
- Mixing bowl
- Whisk
