How to Cook Scallops

What's on the menu tonight? Seafood! With a little know-how, you can cook restaurant-quality scallops at home. We'll show you four different ways to fix them, including how to cook scallops in a skillet and on the grill. If you're not sure where to start, we also have a few easy scallop recipes you can try.

We'll show you the best ways to cook scallops. With a simple sauté pan, you can prepare restaurant-quality scallops at home.

Cooking Scallops at Home

Don't limit scallops to your favorite seafood restaurant! Scallops are a quick and versatile menu item for home cooking as well. Search out fresh scallops at a reputable fish market or fish counter at your grocery store. The scallops should be moist and have a sweet smell. Frozen scallops are convenient and rival fresh in terms of taste and texture. Learning how to cook frozen scallops is as simple as letting them thaw in the fridge for a few hours before cooking. There are two basic types of scallops: the larger sea scallops (about 1-1/2 inches in diameter) and the smaller bay scallops (1/2 inch), which are sweeter. We will focus on cooking the more common sea scallops here.

When it comes to cooking scallops, there are several options, but almost all have the following elements in common.

  • Quick-cooking technique: Scallops are a lean protein source and should be cooked quickly under high heat to prevent them from drying out. Also, a high-heat cooking method results in a pleasant browning on the outside and a delicious caramelized flavor.
  • Added fat: Because scallops are so lean, they require some fat such as oil or butter during cooking.
  • Seasoning: Scallops are mild and need a little flavor boost. It can be as simple as a squeeze of lemon, a dry rub, or a complex Asian sauce.

Get the Seared Scallops with Noodle Salad recipe

Scallop Cooking Basics

Regardless of the cooking method you choose, follow a few general tips when working with scallops:

  • Thaw scallops, if frozen. You can thaw them several hours or overnight in the refrigerator, or you can thaw them in the microwave if you take care to not cook them in the microwave. Use the defrost setting (30 percent power) and check them every 30 seconds. Do not thaw scallops at room temperature.
  • Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.
  • Cut large scallops in half to ensure even cooking (as shown above).
  • Minutes count! Cook scallops just until done or until they are opaque; otherwise they can get tough quickly.

How to Cook Scallops on the Stovetop

When it comes to cooking scallops, nothing is faster or easier than pan-searing them on the stovetop. Don't let the word "sear" scare you; it simply means to brown a food using high heat. Here's how:

  • Choose a heavy, quality skillet for the job. Cast iron and stainless steel work well because they provide even heating and can withstand high temperatures. Don't crowd the scallops in the pan or they will steam instead of cook. Cook them in batches, if necessary.
  • Heat about 2 tablespoons oil in the pan over medium-high heat. Choose an oil that can withstand high heat, such as canola, peanut, safflower, or soybean. Olive oil and butter are less appropriate for pan-seared scallops because these fats will break down and smoke at high temperatures.
  • If you want a thin crust on the outside of the scallops, coat them in flour. For every pound of scallops, use 2 to 3 tablespoons flour. Place the flour in a resealable plastic bag; add the scallops and toss to coat. You can also mix the flour with 1 to 2 teaspoons seasoning, such as blackened steak seasoning or Cajun seasoning.
  • Cook scallops about 6 minutes or until browned and opaque, turning once.

Tip: Another seasoning option is to use a gourmet prepared sauce. Scallops are a great choice to pair with a delicious sauce from a specialty food market. Stir in 1/4 to 1/2 cup sauce at the end of cooking for a simple flavor boost.

Get the recipe for our Scallops-Pecans Wilted Salad

Broiled Scallops

Another speedy and easy prep method is broiling. Unlike searing, you don't have to monitor your scallops quite as closely while they broil. Just follow these instructions:

  • Preheat the broiler. Place scallops on a greased, unheated rack of a broiler pan. If you like, you can thread three or four scallops onto skewers, leaving 1/4-inch spaces between pieces.
  • In a small bowl stir together 3 tablespoons melted butter or vegetable oil, 1/4 teaspoon black pepper, and 1/8 teaspoon paprika. Brush half of the butter mixture onto scallops.
  • Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining butter mixture halfway through broiling. Serve with tartar sauce, sweet-and-sour sauce, or another favorite prepared sauce.

Get the recipe for Scallops with Dill Sauce

Get the Prosciutto-Wrapped Scallops with Roasted Pepper Aioli recipe

How to Grill Scallops

One of the most common methods for grilling sea scallops is to thread them onto skewers with veggies and fruits. Options include sweet pepper pieces, onion wedges, cherry tomatoes, bacon slices, mushrooms, and pineapple chunks. Many people like to combine shrimp and scallops on a skewer as well.

  • To prepare scallops for grilling, first marinate them in an oil-base marinade. Two of our favorite all-purpose marinades are from the Grilled Grapefruit, Orange, and Scallop Kabobs and the Pineapple and Scallop Skewers recipes. Cover scallops in marinade and let stand 10 to 15 minutes; drain, reserving marinade.
  • Thread scallops and other ingredients onto skewers. (Note: If you're using wooden skewers, soak them in a shallow dish in enough water to cover for 1 hour before threading on food.) Grill kabobs on a well-greased grill rack directly over medium-high heat about 8 minutes or until scallops turn opaque, turning once halfway through grilling and brushing with reserved marinade.

Get the recipe for Grilled Herb Scallops with Balsamic Syrup

Deep-Fried Scallops

Deep-fat frying is another option for fixing scallops. Similar to other deep-fried seafood, scallops require you to prepare a batter.

  • For the batter, mix 1 cup all-purpose flour, 1/2 teaspoon sugar, and 1/4 teaspoon salt. In a small mixing bowl whisk together 1 egg, 2 tablespoons cooking oil, and 3/4 cup cold water; add to flour mixture, beating until smooth.
  • In a deep fryer or a 2-quart heavy saucepan, heat 2 inches of shortening or oil (canola, peanut, safflower, or soy) to 375°F. Dip scallops in batter. Fry a few at a time in the hot oil for 2 to 2-1/2 minutes or until golden brown, turning once.
  • Remove scallops from oil and drain on paper towels. Keep fried scallops warm in a 300°F oven while frying remaining scallops. Serve with Sweet and Sour Sauce or Spicy Cocktail Sauce.

Try this cooking method in our Deep-Fried Clams and Scallops recipe

Scallop Recipes to Try Tonight

No matter which way you cook them, scallops are always a fast and easy dinner or appetizer. Follow these favorite recipes to give them a try:

Seared Scallops in Garlic Butter

Seared Scallops with Tropical Salsa

Scallops with Orange and Honey

Scallops and Shrimp with Linguine

Seared Scallop-Tequila Shooters

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