Garlic Butter Scallops Recipe (2024)

FAQs

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat. The scallops get seasoned with some salt and pepper before placing them on the skillet.

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Place seasoned scallops into pan. Allow to cook for 2 minutes or until brown. Flip and brown other side, add butter and capers to pan. As butter is browning baste the scallops with the butter and capers.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after. Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil.

How to tell if scallops are done? ›

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.

Some cooks will toss their scallops in a light dusting of flour or cornstarch before cooking. This is simply to add a little bit more crustiness to the exterior. It is not a necessary step, but some prefer to do this. You could try a few scallops dredged in a light coating and leave a few alone to see which you prefer.

There is one neat trick to prevent this fishy smell and taste — soaking the scallops in milk. The milk will neutralize any fishy notes and aromas while making the flesh more tender.

You want a hot skillet when pan-searing scallops.

If they aren't sizzling when you place them in the pan, it isn't hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Dry the Scallops

This can be done by generously salting them and then letting them sit on a paper towel-lined plate, uncovered in your fridge from 10 minutes to overnight (the longer they sit, the more moisture will be released). This not only seasons them, but will draw out a ton of surface moisture.

If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. Remove the small side muscle from the scallops. Place a towel (or a few paper towels) down on a large plate.