Wednesday, August 29

HOW TO: Cook Scallops


Scallops are probably one of the most intimidating seafood items to cook. They can instantly go rubbery if you over cook them. And unfortunately, if you under cook them, it isn't easy to put them back in a pan to cook them more. Scallops however, are actually quite easy to cook. If you follow these simple steps you will have perfectly cooked scallops every time!

To properly cook scallops you will first need to make sure they are clean and ready. If you are using frozen scallops you are going to want to make sure they are completely defrosted before even beginning to do this.

To begin, look carefully at your scallop is should be nice and round, sometimes oval. And there should be no muscle attached to its side. If there is a muscle attached you will want to remove it. Simple pull it off gently with your fingers and discard.

scallop with muscle
scallop that has been cleaned

Most scallops are sold clean, but it is always good to know how to clean them.

Once you have made sure they are all completely cleaned. Place them on a paper towel or clean kitchen towel and pat dry any excess moisture.

Now, get a saute pan heated over medium-high heat. Add in 1/2 tbsp butter and 1/2 tbsp olive oil, allow to melt for 30 seconds.

Once pan is hot, add in the scallops. Cook 2-3 minutes or until scallop turns nice and opaque.


You will want to flip over at least once to get a nice golden sear on both sides.

Photo at beginning of recipe is a simple Scallop salad. Cook scallops and arrange around plate of mixed greens which have been lightly tossed in a lemon vinaigrette. For my recipe on Lemon Vinaigrette try:
http://eatingeclectic.blogspot.com/2012/08/how-to-make-vinaigrette_23.html