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Pan-scallops are pretty simple once you learn the trick to cooking them perfectly. They only take 5 minutes to cook! If you’re

looking for more scallop recipes, be sure to try these: Scallops and spaghetti squash, pappardelle beetroot with scallops, and lingüina with clam and scallop sauce.

Scallops

are one of my favorite things to order in a restaurant. I always felt they were a delicacy and would be difficult to make at home.

I was wrong. They are not in the least difficult to make! But they are sure to be special and will impress anyone you have when you tell them that you are making scallops for dinner!

Scallop Recipe

You’ll be surprised how easy it is to cook scallops! You don’t even need to season them before cooking, you can add a little salt and pepper if you want, but they don’t need much.

If you want to season them,

you can try making a garlic butter sauce to pour them once they’re done cooking, like I did with these garlic butter shrimp.

In this post I am sharing all my tips and tricks to make the best scallops. From how to buy scallops to how to cook them better than a restaurant.

What are scallops?

Scallops are a type of mollusk, meaning the inner muscle is surrounded by two shells, just like clams, oysters, and mussels.

There are two types: laurel scallops and sea scallops. I prefer sea scallops because they are bigger, more tender and very sweet.

Are scallops seafood?

Yes, if you or someone you’re dining with has a shellfish allergy, you may want to avoid cooking scallops!

What does a scallop look like?

A scallop comes in a large shell with a fan shape. The part we eat is round and plump, and usually has a white color.

What do scallops taste like?

Scallops are sweet, tender and less firm than clams, oysters and mussels. They have a slightly brackish taste and pair best with something tasty like bacon or steak.

Are scallops healthy?

Scallops are more than 80% protein! There are 20 grams of protein in just three ounces of scallops. They are also a great source of magnesium and potassium.

How to buy

scallops

Before you can think about cooking them, you will need to get your hands on some quality scallops. The fresher they are, the better they will taste.

I

usually look for the largest dry sea scallops I can find because they are the sweetest. When you see scallops in the store sitting in a cloudy liquid, you can expect them to shrink as they cook.

“raw scallops on a paper towel and a white cutting board” />If you did not

get dried scallops, before you start cooking them, place them all on a paper towel and let them sit for about 10 minutes to dry. If you can’t find dried and frozen scallops

they will also work. The best way to thaw scallops is to place them in the refrigerator overnight the day before you plan to cook them.

How to seal scallops

1. Melt butter and olive oil. Heat a large nonstick skillet with olive oil and half of the butter over high heat. When the pan is HOT, place the scallops in a single layer and cook for 2-3 minutes undisturbed.

2. Seal the scallops. When the scallops are mostly opaque, turn them over and add the rest of the butter, and cook for 1 minute undisturbed until completely opaque.

3. Prepare the butter sauce. Reduce heat to low and melt 3 tablespoons butter with 1.5 tablespoons chopped parsley. Pour the parsley butter over the scallops and serve hot.

The garlic butter sauce is also delicious with scallops!

“scallops scorched in a black pan” />

Note: Watch how much liquid is in the pan, if there is a good amount of oil there, you may not need the full tablespoon of butter after turning the

scallops.

Tips for singing scallops

1. It is important not to keep too much liquid in the pan, because then the scallops will simply vaporize and you will not get a good seal in them.

2. If you see that there is too much liquid in the pan, simply stick the corner of a paper towel into the pan to absorb it.

3. As the scallops cook, you’ll notice that they start to become dull. This means that they are almost finished! You want to let the scallops cook about 90% on the first side (usually 3-4 minutes), so once everything except the top of the scallop is opaque, flip over and finish cooking on the other side only about 1 minute.

4. If you could not find dried scallops, before you start cooking them, place them all flat on a paper towel, place a paper towel on them and let them stand for about 10 minutes.

5. This is the pan I’ve been cooking my scallops in for years, I swear!

More

Seafood Recipes to Try

Air Frying Blackened Shrimp Chilean

• Sea Bass
• Orzo Lemon Salad with Garlic Butter Air Shrimp Frying

Blackened Salmon Basil

• Pesto Shrimp Pasta Salmon Cakes
• Recipe

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