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.

extra-virgin olive oil over medium-high heat until the oil is very hot and shimmering. Use tongs to gently place the scallops in the pan, leaving plenty of room around each scallop. Cook scallops, undisturbed (repeat: do not move them), until they are deeply golden-brown on the first side, 3–4 minutes.

Let that butter brown a bit. Then the scallops go in. Scallops are low-fat and high in protein with lots of vitamins, minerals and antioXidant. while I recommend cooking them in butter for the best Sear,you can cook them in vegetable, canola or grapeseed oil if prefeerd.

Select a bowl or dish that is large enough to hold all of the scallops and deep enough that they can all be covered with milk. After rinsing, place the scallops in the bowl or dish and pour enough milk over them to cover completely. Cover the bowl, and place it in the refrigerator. Allow them to soak for one hour.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil. The cooking times above are for sea scallops, not diver or bay scallops.

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.

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.

Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed.

Pat the scallops very dry with paper towels, then season on one side with salt and pepper RIGHT before cooking and no sooner. Carefully place the scallops in the hot oil, seasoned side down, and let cook, undisturbed for about 2 minutes or until nicely browned around the bottom. Season the other side while they cook.

How do you tell if pan seared scallops are done? ›

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that. Sea scallops, or diver scallops, are the large variety while bay scallops are the smallest.

Scallops need little more than butter or olive oil, seasoning, fresh herbs, and a few minutes on the stovetop before they're golden, and ready to served. It's that easy.

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

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

Stir again and let the brine cool to room temperature. Add the scallops and brine for 10 minutes. Then, rinse the scallops under cold running water, dry them well, and place them on a clean paper-towel-lined large plate or baking sheet.