Introduction

Scallops, those delectable, tender morsels from the sea, have a way of elevating any meal to a special occasion. Whether you’re a seasoned chef or a curious home cook, understanding scallops—their varieties, how to cook them, and how to serve them—can transform your culinary experiences. This comprehensive guide will walk you through everything from the basics of what scallops are to sophisticated recipes and serving suggestions.

What Are Scallops?

Scallops are a type of shellfish eaten all around the world, coming from the family Pectinidae. They live in all the world’s oceans, but they are most commonly harvested in the Atlantic Ocean. Scallops are unique among bivalves because they can swim by clapping their shells together, which propels them through the water. They are recognized for their distinctive and attractive shells, which have a fan-like shape with ridges and can vary in color. The part of the scallop that is most commonly eaten is the adductor muscle, which is the muscle that opens and closes the shell.

What Do Scallops Taste Like?

In terms of taste, scallops have a delicate flavor that’s sweet and mild. Their texture is firm yet tender when cooked properly, often described as similar to a cross between crab and lobster but with a unique sweetness. Scallops can take on the flavors of the ingredients they’re cooked with, making them versatile for a wide range of recipes. They are often seared, grilled, or used in seafood stews and pastas.

Selecting and Preparing Scallops

Diver Scallops: A Sustainable Choice

Diver scallops are harvested by scuba divers instead of being collected through dredging, a method where a net is dragged across the sea floor. The diver method of harvesting scallops is considered more sustainable and environmentally friendly for several reasons. Firstly, it allows for selective harvesting, meaning that divers can choose the most mature scallops and leave the younger ones to continue growing. This method also significantly reduces the bycatch (unintended marine creatures caught in the process) and minimizes the damage to the seabed, which often occurs with dredging. As a result, diver scallops tend to be fresher and of higher quality because they are hand-picked and immediately brought to the surface. They are often larger and more expensive than their dredged counterparts, reflecting their premium quality and the labor-intensive method of collection.

How to Prepare Scallops for Cooking

Preparing scallops for cooking involves a few key steps to ensure they cook evenly and taste their best:

• Rinsing and Drying: Rinse scallops under cold water to remove any grit or sand. Then, pat them dry with paper towels. It’s crucial to remove as much moisture as possible to achieve a good sear.
• Removing the Muscle: Some scallops will have a small side muscle attached to them, which can be tough when cooked. It’s a small, rectangular tab that you can easily peel away and discard.
• Seasoning: Season the scallops with salt and pepper just before cooking. Avoid salting them too early, as salt can draw out moisture and hinder the searing process.

The Importance of Dry Scallops for Searing

Dry scallops are essential for achieving a perfect sear, a method that creates a crisp, caramelized crust while keeping the inside tender and moist. “Dry” refers to scallops not treated with phosphates, chemicals that increase water retention. These chemicals make scallops absorb water, causing them to release it during cooking, which prevents them from getting a good sear. Dry scallops, on the other hand, have no added chemicals, so they can develop a golden-brown crust more easily when seared in a hot pan with oil or butter. The pan should be hot enough so that the scallops sizzle as soon as they hit it, and they should not be overcrowded to ensure even cooking and a beautiful, crusty sear.

Cooking Techniques and Recipes

1. Perfectly Seared Scallops

Ingredients:

• 1 pound sea scallops, side muscle removed
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Lemon wedges, for serving

Directions:

1. Pat the scallops dry with paper towels and season them with salt and pepper.
2. Heat a large skillet over medium-high heat and add the butter and olive oil. Once the butter is foaming, gently add the scallops, making sure they are not touching each other.
3. Sear the scallops for about 1-2 minutes on one side, until they have a golden crust, then flip them carefully and sear for another 1-2 minutes on the other side.
4. Serve immediately with lemon wedges.

2. Scallops in Air Fryer: A Healthier Option

Ingredients:

• 1 pound sea scallops
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Directions:

1. Preheat your air fryer to 400°F (200°C).
2. Pat the scallops dry with paper towels, then toss them with olive oil, salt, and pepper.
3. Place scallops in the air fryer basket in a single layer, ensuring they are not touching.
4. Cook for 5-7 minutes, or until the scallops are cooked through and have a slightly golden exterior.
5. Serve immediately with lemon wedges.

3. Scallop Crudo: An Introduction to Raw Delicacies

Ingredients:

• 1/2 pound fresh sea scallops, thinly sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and freshly ground black pepper
• Fresh herbs (such as dill, chives, or parsley), finely chopped
• Thinly sliced shallots (optional)
• Capers (optional)

Directions:

1. Arrange the thinly sliced scallops on a plate.
2. In a small bowl, whisk together the olive oil and lemon juice, then season with salt and pepper.
3. Drizzle the dressing over the scallops.
4. Garnish with fresh herbs, shallots, and capers if using.
5. Serve immediately.

4. Scallop Scampi: A Seafood Twist on a Classic

Ingredients:

• 1 pound sea scallops
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• Juice of 1 lemon
• 2 tablespoons chopped parsley
• Cooked pasta or crusty bread, for serving

Directions:

1. Season scallops with salt and pepper.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Increase heat to high, add scallops, and cook until golden brown on both sides, about 2 minutes per side.
4. Add white wine and lemon juice, and let simmer for a couple of minutes until the sauce has reduced slightly.
5. Stir in parsley, and serve the scallops and sauce over cooked pasta or with crusty bread.

5. Dried Scallops: Their Unique Flavor and Uses

Ingredients:

• Dried scallops (quantity as needed)
• Water for soaking

Directions:

1. Soak dried scallops in water for at least 3 hours or overnight in the refrigerator to rehydrate them.
2. Once rehydrated, use a fork to shred the scallops into fine strands.
3. Use these shredded scallops to add a rich umami flavor to soups, congees, stir-fries, or as a topping for steamed vegetables.

These recipes showcase the versatility of scallops, from a simple sear to incorporating them into complex dishes. Whether you’re a fan of the classic seared scallop or looking to try something new like scallop crudo or using dried scallops, there’s a recipe here to suit every taste.

Specialty Scallops

Delving into the world of specialty scallops, particularly those celebrated in Japanese cuisine, offers an exciting exploration of flavors and culinary techniques. Hokkaido scallops and scallop sushi represent the pinnacle of this gastronomic journey, showcasing the versatility and delicate taste of scallops.

1. Hokkaido Scallops: Exploring Japanese Delicacies

Hokkaido scallops, hailing from the cold waters of the North Pacific, especially around Japan’s Hokkaido island, are renowned for their sweet flavor and tender texture. They can be prepared in various ways, including sashimi, grilled, sautéed, or used in soups and stews.

Simple Grilled Hokkaido Scallops

Ingredients:

• 1 pound Hokkaido scallops, cleaned
• Salt and freshly ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 teaspoon grated ginger
• Lemon wedges, for serving

Directions:

1. Preheat your grill or grill pan over medium-high heat.
2. Season the scallops lightly with salt and pepper.
3. In a small bowl, mix together soy sauce, sake, mirin, and grated ginger to create a marinade.
4. Lightly brush each scallop with the marinade, then place them on the grill.
5. Grill the scallops for about 2 minutes on each side, until they are nicely charred and cooked through.
6. Serve immediately with additional marinade and lemon wedges on the side.

2. Scallop Sushi: A Fusion of Flavors

Scallop sushi, particularly in the form of nigiri or sashimi, allows the natural sweetness of the scallop to shine through. When making scallop sushi at home, sourcing fresh, high-quality scallops is crucial for the best taste and texture.

Scallop Nigiri Sushi

Ingredients:

• 1/2 pound fresh sea scallops, side muscle removed
• Sushi rice (prepared according to package instructions)
• Wasabi
• Soy sauce, for serving
• Pickled ginger, for serving

Directions:

1. Slice the scallops horizontally into thin pieces, about 1/4 inch thick.
2. Mold small amounts of sushi rice into oblong shapes with your hands. You can wet your hands with water to prevent sticking.
3. Place a small dab of wasabi on each rice ball, then gently press a slice of scallop on top.
4. Serve the scallop nigiri with soy sauce and pickled ginger on the side.

Optional Enhancements:

• Torch the top of the scallop slices briefly with a kitchen torch before placing them on the rice for a slightly smoky flavor.
• Drizzle a bit of lemon juice or a light soy sauce mixture on the scallops to enhance their natural sweetness.

These specialty scallop recipes offer a glimpse into the rich culinary traditions of Japan, where the natural flavors of the sea are celebrated and elevated into exquisite dishes. Whether grilled, served raw, or combined with the subtle flavors of sushi rice, scallops provide a versatile canvas for a range of culinary expressions.

What to Serve with Scallops

Easy Creamy Cajun Chicken Pasta

Imagine the tender, succulent scallops paired with the rich, spicy flavors of Cajun Chicken Pasta. This dish is a culinary journey that marries the robust and hearty flavors of Louisiana with the comforting familiarity of pasta. The creamy texture of the sauce, combined with the spicy kick of Cajun seasoning, creates a delightful contrast to the delicate, sweet taste of scallops. The pasta, whether you choose penne, fettuccine, or linguine, serves as the perfect backdrop, holding the sauce beautifully and complementing the scallops’ texture.

Storing and Reheating

Can You Freeze Scallops?

Yes, you can freeze scallops. Freezing is an excellent way to preserve their freshness if you can’t cook them immediately. Here are some tips for freezing scallops:

• Preparation: Before freezing, rinse the scallops under cold water and pat them dry with paper towels.
• Flash Freezing: Lay the scallops in a single layer on a baking sheet and place them in the freezer. Once they’re frozen solid, transfer them to a freezer-safe bag or container. This method prevents them from sticking together, allowing you to remove only the amount you need.
• Labeling: Mark the bag or container with the date so you can keep track of how long they have been in the freezer. Scallops can be stored in the freezer for up to three months for the best quality.
• Defrosting: When you’re ready to use the scallops, transfer them to the refrigerator to thaw overnight. Avoid thawing them at room temperature or under warm water as it can affect their texture.

How to Reheat Scallops: Retaining Their Delicacy

Reheating scallops without overcooking them and retaining their delicate texture can be challenging. Here are methods to reheat scallops:

Oven Method:

• Preheat your oven to 275°F (135°C).
• Place the scallops on a baking dish and add a splash of water or broth to create steam.
• Cover the dish with aluminum foil to keep the moisture in.
• Reheat them for about 10 to 15 minutes, or until they are heated through. The low temperature and steam help to prevent the scallops from drying out.

Stovetop Method:

• Use a non-stick skillet on low to medium heat.
• Add a small amount of butter or oil and the scallops.
• Gently reheat them, turning once, for about 2 to 3 minutes per side. Be careful not to overcook them.

Microwave (Not Recommended): While quick, reheating scallops in the microwave can easily lead to them becoming rubbery and overcooked. If you must use a microwave, do so at a low power setting and in short intervals, checking frequently.

FAQs

Can You Eat Raw Scallops?

Yes, when sourced from a reputable supplier, scallops can be enjoyed raw in dishes like scallop crudo or sushi.

What to Know About Serving Scallops

When serving scallops, consider their rich flavor and tender texture. Pair them with sides and sauces that enhance rather than overshadow their natural taste.

What’s the best way to cook scallops?

The best way to cook scallops is to sear them in a hot pan for a golden crust and tender interior. This method highlights their natural sweetness and texture.

Why do you soak scallops in milk before cooking?

Soaking scallops in milk before cooking can sweeten and tenderize them, as well as help remove any fishy odor, making them even more delicious.

Should I use oil or butter for scallops?

Use high-smoke-point oil for searing scallops to achieve a golden crust. Finish with butter for added flavor and richness in the final moments of cooking.

How long to soak scallops before cooking?

If soaking scallops in milk, 1 hour is sufficient. This helps tenderize them and enhances their natural sweet flavor.

Conclusion

Scallops are a culinary delight, offering a versatility that can suit any taste or occasion. From the simplicity of seared scallops to the elegance of scallop crudo, there’s a world of flavors to explore. By selecting high-quality scallops, mastering a few cooking techniques, and experimenting with different recipes, you can enjoy the sublime taste of scallops in the comfort of your own home. Happy cooking!