How to Cook Scallops?

Answer 1

If you like shellfish, you probably love scallops. They have it all: succulent flavor, good nutrition (they're high in good for you Omega-3 fatty acids), versatility, and they're low in calories, too. In many parts of the country, scallops are considered a special occasion food, and one that deserves the best preparation.

When Shopping for Scallops

When you shop, you may come across three scallop varieties:

• Bay scallops - Small but sweet and very flavorful
• Calico scallops - Small and somewhat less sweet than bay scallops
• Sea scallops - Up to 2 inches in diameter and over an inch thick, these are the high end scallops you'll find in upscale restaurants.

Take a sniff before you buy. Scallops should smell faintly salty, but never fishy. If the side muscles are still attached to the scallops you're purchasing, ask your fish market to remove them. You'll save time and a hassle during preparation.

Scallops store best a few degrees colder than the average refrigerator. That's why it's a good idea to place them in a shallow, covered dish inside another container filled with ice.

Refrigerated scallops should last 48 hours, while fresh frozen specimens will keep for up to three months.

When Cooking Scallops

The biggest mistake you can make when preparing scallops is to overcook them. Scallops are very lean, so there's less fat to lubricate and tenderize the flesh. Overcooking leads to a tough and unappetizing scallop that has more in common with a rubber ball than it does with a classic seafood delicacy.

Prefer quick cooking methods that leave scallops moist and juicy. Here are some good options:

• Grilling
• Stir fry
• Baking
• Broiling
• Sauteing

Small bay scallops are also very good steamed or with rice, vegetable or pasta dishes.

You'll know your scallops are cooked through when they change from slightly pink and translucent to opaque and firm. This will take less time than you think, so keep an eye on the heat.

If this is your first foray into using scallops, start with a simple bay scallop dish. Bay scallops are typically less expensive than sea scallops, but they're flavorful and pretty foolproof when used in a baked casserole like the one below.

Baked Scallops Recipe

Ingredients

4 tablespoons melted butter

2 pounds bay scallops

1 cup dry bread crumbs

3 cloves garlic (minced fine)

2 tbsp. shallots (minced fine)

1 tsp. onion powder

1/2 tsp. Old Bay (or similar) seasoning

1/2 tsp. paprika

1/2 tsp. white pepper

1/2 tsp. dried parsley

1/3 cup fresh grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. Rinse and drain the scallops and then pat them dry with a paper towel.
3. Melt butter and pour it into a 2 quart casserole dish.
4. Layer scallops evenly inside.
5. Combine bread crumbs, garlic, shallots, herbs and Parmesan cheese.
6. Sprinkle the mixture over the scallops.
7. Bake uncovered for 20 minutes.

Serves 4