There are few moments more satisfying than biting into a perfectly cooked scallop. Luckily, you don't need to go to a five-star seafood spot to have that culinary experience — or even leave your house.
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00:00There are few moments more satisfying than biting into a perfectly cooked scallop. Luckily,
00:05you don't need to go to a five-star seafood spot to have that culinary experience — or
00:10even leave your house.
00:12According to Derek Wade, executive chef at the Darling Oyster Bar, finding fresh scallops
00:17is essential. He told us,
00:19"...after the scallop is harvested, they will continue to get smaller. Oftentimes, additives
00:23are put into scallops to retain their fattiness, but you want to try to avoid these. Natural
00:28is always my preference."
00:30Thomas Dritsas, corporate executive chef at Truelooks, agrees. To find the right ones,
00:34he suggests,
00:35"...consider purchasing from reputable fishmongers or markets known for high-quality seafood.
00:40Ask questions about the origin and handling of the scallops."
00:43There are a few telltale signs of a fresh scallop. The meat should be firm and have
00:52a creamy off-white color. Instead of a potent, fishy smell, they should have a mild, sweet
00:57aroma.
00:58If you can't find fresh scallops that fit the bill, consider looking into the frozen
01:01food section of your local grocery store. Like most fish, high-quality scallops are
01:05often frozen shortly after being caught, helping lock in that freshness until they're thawed
01:09and ready to use.
01:12While you might think scallop is one particular type of shellfish, it's actually an umbrella
01:16term for several varieties. Knowing the differences can help you choose the best option for any
01:20particular dish. As Dritsas explained,
01:23familiarize yourself with the types available, such as sea scallops and bay scallops. Sea
01:28scallops are larger and often preferred for their flavor and texture. Bay scallops are
01:32found in shallow water and are usually the smallest variety. They're known for their
01:36sweet flavor and tender texture, but their small size can make them more difficult to
01:40handle. On the bright side, this added inconvenience usually makes them more affordable than the
01:44larger sea scallops. Sea scallops, on the other hand, are caught in deeper water. While
01:48the texture is a bit chewier than bay scallops, they are delicious when quickly seared at
01:53high heat. You can often find them served with dishes like risotto or pasta.
01:58When it comes to matching restaurant quality in the comfort of your own home, having the
02:01right tools is half the battle. Though cooking scallops isn't particularly specialized, there
02:06are a few gadgets you'll want to have on hand to make the process a bit easier. Wade told
02:11us,
02:12If you have a good set of tongs for flipping that aren't sharp enough to penetrate the
02:15scallop skin, you're on a good track. Add a quality basting spoon to the mix, and you
02:19have the proper tools needed to achieve restaurant-quality scallops. Dritsys also recommends a heavy
02:24skillet like cast iron or stainless steel for cooking scallops, because they hold heat
02:28and are great for searing.
02:31If you're buying scallops still in their shells, it's important to understand how to properly
02:35shuck, clean, and prepare them to be cooked. The first step is always to open them and
02:39give both the shell and the meat a thorough clean to rinse away any excess sand, dirt,
02:44and critters like crabs that may be hiding. Keeping your scallops iced will help them
02:48open more easily, saving you time and hassle.
02:51Once you've freed the scallop from its shell, remove the scallop's skirt and black stomach
02:55sac. While these pieces aren't typically used when cooking scallops, you can hang onto the
02:58skirt to make fish stock, then rinse the scallop meat in cold water and place it on a towel
03:03to dry. Don't worry too much, though. If you don't want to shuck your own scallops, many
03:07fishmongers and grocery stores sell them ready to cook.
03:12Achieving restaurant-quality scallops at home isn't just about the cooking itself. A lot
03:16of the work happens before you even turn on the stovetop or oven. As Wade explained,
03:21any water remaining on the scallop will affect the desired sear and overall cooking process.
03:25My tried-and-true method is to pat them dry roughly 45 minutes before cooking and then
03:30place them in the fridge to continue drying out until you're ready to cook.
03:34Dritsos echoed the same recommendation, noting,
03:37"...excess moisture will prevent them from searing properly."
03:40To help draw out the moisture, add a generous coating of salt to your scallops once you
03:45remove them from the fridge. While you can let them sit for as little as 10 minutes,
03:48leaving them on a paper-towel-lined plate overnight will draw out as much moisture as
03:53possible and ensure a crispy sear.
03:56Like with any protein, delivering delicious, tender, and tasty scallops means cooking them
04:00for just the right amount of time. But unlike steak or larger fish fillets, the right cooking
04:05time for scallops can be difficult to nail down because of their smaller size.
04:09When you're cooking something like this, that timing is very crucial."
04:15Dritsos has a general guide he always follows. He told us,
04:18"...cook them for only 2-3 minutes on each side. They should be opaque in the center
04:22but still tender."
04:23Once you add the scallops to a pan with oil or butter, let them sit. Moving or flipping
04:28them too frequently will prevent them from getting a crispy crust. As Wade explained,
04:32"...despite the scallop size and length of time for cooking, the best rule of thumb is
04:36to get a hard sear on one side, flip, baste, and enjoy."
04:40If you prefer a more set-it-and-forget-it method, you can also bake scallops in the
04:44oven for anywhere from 15 to 30 minutes, depending on the recipe.
04:49Letting your scallops rest once they've cooked is just as important as the cooking method
04:53itself. Dritsos notes that this process helps the protein molecules relax so they can reabsorb
04:58moisture, making the meat more tender and juicy than if it was sliced or eaten right
05:02away.
05:03If you see some moisture leaking out of your scallops while they rest, don't fret. This
05:06is a natural part of the process for any protein. It doesn't mean they'll dry out or lose flavor.
05:12Like all proteins, scallops continue to cook a bit while resting, so be sure to pull them
05:16from the heat a bit before you reach your desired level of doneness. That way, you'll
05:20have the perfect tender texture by the time you plate and serve them.
05:25While scallops taste delicious on their own, layering complex flavors in your dish will
05:29give you a more restaurant-like final product. Because of their mild flavor, scallops can
05:33be mixed and matched with countless spices, herbs, and ingredients to create beautifully
05:38complex dishes. Even just some kosher salt can go a long way in bringing out a scallop's
05:42flavor. Wade told us,
05:44"...the technique I use most frequently when cooking with scallops is getting a hard sear
05:48and then basting with butter, garlic, and thyme to build multiple layers of flavor and
05:52aroma to the finished dish."
05:54This classic flavor combo is one of Dritsos' favorites, too, though he suggests finishing
05:58it with some lemon juice. If you prefer more heat, Wade suggests adding Calabrian chili
06:03oil for an extra kick.
06:06Properly preparing scallops is important for producing a restaurant-quality meal, but don't
06:11overlook the elements you pair with them. As Wade explained,
06:14"...rounding out the dish with a seasonal puree, serving sauce, or risotto will result in a
06:18restaurant-style feel and presentation. In the fall and winter, I always have sweet potatoes
06:23or butternut squash on hand. For a southern spin, add a sorghum glaze finish, which perfectly
06:28complements the nutty earthiness of the puree's main ingredient."
06:31For a spring-inspired meal, Wade recommends an asparagus and ramp puree, noting that it
06:36both tastes delicious and has a vibrant color that will impress the people you're serving.
06:41Summer flavors are best captured with light and herbaceous elements like a tomato dill
06:45vinaigrette or other in-season herbs. Whichever route you choose to go with your sides, Wade
06:49has one more major tip — be creative by experimenting with any seasonal vegetables
06:54you love, and don't count out salty-sweet pairings.