Pan-Seared Scallops with Lemon Butter Recipe (2024)

FAQs

Is it better to cook scallops in butter or oil? ›

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.

Eliminates Mild Fish Odor From Your Scallop

Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent. The milk helps to reduce the intensity of the fish odor, making the scallops more pleasant to cook and easier to consume.

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.

Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly. Make sure they're not touching and cook them in batches if need be.

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.

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.

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

No, you don't need to rinse our scallops before eating them. Our scallops are shucked and go through a saltwater rinse, which removes any sand, grit, or debris. That being said, some people may still prefer to rinse their scallops before cooking or eating them, and that's totally fine.

Why do scallops taste like baking soda? ›

Wet scallops appear very shiny and white. The extra water in these scallops causes them to shrink when cooked, and the sweet natural flavor of the scallop is diminished by a slight aftertaste similar to baking soda. Dry scallops appear firmer and milkier in color.

Serving size: 8-11 medium scallops make a 3oz portion. With 40-60 in a pound and up to 11 in a single serving, these medium scallops provide a sweet, delicate bite that's perfect for enjoying whole.

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.

You can use either canola oil or olive oil, although canola oil has a slightly higher smoke point. Avocado oil is also an option. Salt & Pepper: You always need to season your food before you cook it. While scallops are naturally sweet, they will need some salt and pepper.

Damp scallops don't sear or brown in the pan.

The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, I add a light dusting of flour to each side of the scallops.

A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.