Scallops
Scallops are sweet, delicate bivalves prized for their tender texture and the deep caramelized crust they develop when seared hot and fast.
How to buy
Choose 'dry' scallops, not treated with a phosphate solution, over 'wet' ones, which absorb water and won't brown properly when seared -- dry scallops look ivory or slightly pink, while wet ones look unnaturally white and glossy. Large sea scallops are best for searing, while small, sweet bay scallops suit quick sautés.
How to store
Store fresh scallops on ice or in the coldest part of the fridge and use within one to two days, or freeze for up to three months. Pat scallops thoroughly dry before cooking since any surface moisture prevents proper browning, and cook only until just opaque throughout, as they turn rubbery quickly if overcooked.
Culinary profile
- Flavor
- Delicately sweet and briny with almost no fishiness; a hard, hot sear develops a deeply caramelized, nutty crust that contrasts with the sweet, tender interior.
- Texture
- Tender and almost custardy when cooked properly, turning rubbery and tough within moments of overcooking; a quick, high-heat sear browns the outside while keeping the center barely cooked through.
- Aroma
- A very clean, sweet, briny smell; any strong fishy or ammonia odor means they're past their prime.
How to prepare
- Seared — Cooked hot and fast in a dry pan or with oil for a deep golden crust.
- Poached — Gently cooked in butter or broth to keep them tender.
- Raw/crudo — Thinly sliced and dressed with citrus and oil.
- Skewered and grilled — Threaded onto skewers, often with bacon, and grilled.
Classic dishes
American
- Pan-seared scallops with brown butter — Scallops seared hard and finished with nutty browned butter and lemon.
- Bacon-wrapped scallops — Scallops wrapped in bacon and seared or broiled until the bacon crisps.
Italian
- Scallop crudo — Thin raw slices dressed with olive oil, citrus, and sea salt.
- Scallop scampi — Scallops sautéed in garlic, butter, and white wine, then tossed with pasta.
- Scallop risotto — Seared scallops served over a creamy, slow-stirred risotto.
Mexican
- Scallop ceviche — Raw, diced scallops cured in citrus juice with chile and onion.
Chinese
- Scallops with XO sauce — Seared scallops tossed with a rich, savory dried-seafood chile sauce.
- Scallop stir-fry — Scallops stir-fried quickly with vegetables in a light savory sauce.
Japanese
- Scallop sashimi — Thin slices of raw scallop served with soy sauce and citrus.
- Scallops with miso butter — Seared scallops finished with a savory miso-butter glaze.
French
- Coquilles Saint-Jacques — Scallops baked in a creamy wine sauce, often topped with breadcrumbs.
- Scallops with beurre blanc — Seared scallops served with a classic butter and white wine sauce.
Mediterranean
- Grilled scallop skewers — Skewered scallops grilled with olive oil, lemon, and herbs.
Spanish
- Scallops with garlic butter — Seared scallops finished with garlic, butter, and a squeeze of lemon.
Caribbean
- Coconut scallop ceviche — Raw scallops cured in citrus with coconut milk and chile.