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When done right, seared scallops boast a golden-brown exterior with a soft, succulent center. Vegar Abelsnes Photography/Getty ImagesAre you always drawn to the scallops dish at your go-to seafood spot? Good news—you can easily recreate those restaurant-quality pan-seared scallops in your own kitchen. With the right recipe, you can have them ready to enjoy in just 15 minutes.
Scallops belong to the mollusk family, alongside octopus, mussels, and oysters. Though they might seem daunting to prepare, choosing and cooking them is simpler than you’d think.
Where Can You Buy Fresh Scallops?
The United States boasts the world's largest sea scallop fishery. However, not every city has access to a local fishmonger who can guide you on sustainable seafood and help select the finest scallops. If you're inland, you can still find fresh scallops at farmers markets or even your neighborhood grocery store.
When selecting scallops, avoid those that appear overly dry. Opt for fresh scallops whenever possible, and steer clear of frozen ones.
"Scallops should feel firm and have a subtle, sweet aroma," advises Brandon Chavannes, executive chef at The Betty, an Atlanta-based supper club. "If they’re limp, they’ve been stored too long." If needed, ask the fishmonger to clean them. Scallops often have small muscles that should be removed before cooking, as leaving them on can result in a tough texture.
What's the Difference Between Wet and Dry Scallops?
When buying scallops, opt for dry scallops. In the industry, 'dry' refers to scallops free from chemical treatments, especially phosphates. These are superior to wet scallops, typically beige in color, and offer a sweeter, more natural taste. (Note: They aren’t literally dry; it’s just the term used.)
Wet scallops, however, are soaked in a preservative solution to increase water retention, often appearing pale white. They are more commonly found in major grocery stores, so inspect them carefully before buying. The added water evaporates during cooking, causing the scallops to shrink and toughen compared to dry scallops.
"Many scallops are treated with sodium tripolyphosphate, a preservative that bleaches them to prolong shelf life. This process drains their flavor, makes them waterlogged, and difficult to sear," explains Chavannes.
Sea vs. Bay Scallops
Bay scallops are harvested from shallow bays and estuaries. While their meat is high-quality, they are quite small, with roughly 100 pieces per pound (0.45 kilograms). This makes them less common in stores compared to sea scallops.
"Bay scallops tend to be sweeter than sea scallops," notes Adam Evans, chef at Birmingham's Automatic Seafood and Oysters. "When in season, I strongly recommend opting for bay scallops. Their texture is comparable, though smaller in size, but their flavor is superior."
Chavannes recommends purchasing domestic bay scallops during their peak season, which spans from November to February. He adds that they are best enjoyed raw.
Sea scallops are available throughout the year and offer a sweet, rich, and briny flavor profile.
When buying scallops, prioritize dry scallops, which are free from chemical treatments. These are far superior in flavor compared to wet scallops.
billnoll/Getty ImagesHow to Cook Scallops
Although scallops may seem like a gourmet dish, they are surprisingly easy to cook. The key is to stay attentive. After unwrapping them, inspect for any small, tough muscles — the rectangular tag we mentioned earlier. Simply pinch and remove it. While edible, it becomes tough when cooked.
Place the scallops on a cutting board and pat them dry on both sides using a paper towel. Season lightly with salt and pepper. "The golden rule is simplicity. Avoid overpowering flavors that mask the delicate taste of the scallops," advises Chavannes.
Heat a cast iron skillet and add a neutral oil with a high smoke point, such as grapeseed or olive oil. Sear the scallops in the hot oil. "I prefer using a bit more oil for scallops than for fish," says Evans. "This helps the natural sugars in the scallops caramelize, creating a sweet, flavorful crust on the outside."
Ensure there’s enough space between the scallops in the skillet. Sear for about two minutes on one side until they develop a light brown color. Resist the temptation to move them while cooking, then carefully flip them over.
Adding a tablespoon of butter to the skillet is optional but enhances flavor. Let the second side brown and caramelize. Once cooked, remove the scallops from the pan and serve immediately. Perfectly prepared scallops will have a golden crust on the outside while staying tender and sweet inside.
Scallops complement grains such as couscous, grits, or polenta beautifully. Evans also suggests incorporating them into surf and turf dishes. "They pair wonderfully with smoked beef brisket or Spanish-style dried chorizo," he adds.
Chavannes shared a simple grilled scallop recipe:
- Start by chopping the scallops and placing them in a scallop shell with a generous dollop of high-quality French butter, such as Échiré, and a sprinkle of pine nuts.
- Place the shell on the grill and cook until the butter bubbles and the scallops are heated through.
- Garnish with a few sprigs of fennel and a squeeze of charred lemon. Serve right away.
Scallops are unique among mollusks for their ability to propel themselves by rapidly opening and closing their shells, allowing them to swim away when threatened. Despite often staying in one spot, they can move when necessary.
