Garlic Butter Scallops Recipe (2024)

FAQs

What is the secret to cooking scallops? ›

Dry the Scallops

This not only seasons them, but will draw out a ton of surface moisture. Before you're ready to start cooking, pat the scallops dry with a paper towel. Expelling as much moisture as possible will help to create that signature, golden-brown crust on the outside.

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.

Be careful not to overcook.

When overcooked, scallops will turn rubbery and chewy. If your scallops are on the smaller side, they may not take as long to cook through—don't be afraid to pull them off the heat a bit sooner.

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.

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.

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

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

If you have whole scallops on the shell, or directly off them, remove the tough membrane, black intestinal thread and other organs surrounding the adductor muscle, without damaging the coral. Undercook rather than overcook. Scallops are regularly served rare and it is safe to do so.

How many scallops should you serve? 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.

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.

Should you flour scallops before searing? ›

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.

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.

Cook the scallops for another 2 to 3 minutes.

Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, and an instant-read thermometer inserted into the center of the scallops registers 115°F.

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.

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

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.

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.