Easy Honey-Glazed Scallops Recipe - Baker by Nature (2024)

FAQs

What is the secret to cooking scallops? ›

You want a hot skillet when pan-searing scallops.

If they aren't sizzling when you place them in the pan, it isn't hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

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.

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.

Pull temps for scallops

The second side of the scallops will continue to sear, but you should focus on getting the right internal temperature that will be tender, not rubbery to the bite. The critical pull temperature you're going for in when searing scallops is 115°F (46°C).

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.

There is one neat trick to prevent this fishy smell and taste — soaking the scallops in milk. The milk will neutralize any fishy notes and aromas while making the flesh more tender.

Soak the Scallops in Milk:

Place the scallops in a bowl and cover them with regular milk. Allow them to soak for 15-25 minutes to benefit from the tenderization and flavor enhancement. Do NOT soak scallops in milk longer than 25 minutes.

Milk will help tenderize these and get rid of their fishy taste and odor. It can also help get rid of extra particles of sand. To do this, rinse them with cold water and then soak them for one hour and then blot them dry as directed above.

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

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Should scallops be at room temp before cooking? ›

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.

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.

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.

They're almost always sold shucked, so you don't have to deal with scrubbing shells or removing grit as you would for clams or mussels.

Most home cooks stumble with the last part: overcrowding the pan and moving the scallops too much, both of which cause the pan to cool down and the scallops to steam in their own juices rather than sear and caramelize.

Here's Why. Scallops make for a delightfully indulgent meal that's actually pretty easy to make in your home kitchen. Fantastic served seared, scallops only need a few minutes in a hot skillet to develop an impressive crust.

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.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.