How to Cook Scallops
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, American
How to Cook Scallops
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Cooking scallops can be intimidating, so today we're talking How to Cook Scallops with two Scallop Recipes you can't resist! The scallop recipes in this post are super easy - baked scallops with a simple topping and pan seared scallops with butter for a perfect weeknight meal.
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Ingredients
Pan Seared Scallops
- 1 pound scallops
- 2 Tablespoons butter unsalted
- 1/4 teaspooon salt and pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon oregano 1 teaspoon fresh or 1/4 teaspoon dried
- 3 tablespoons butter
- 2 Tablespoons parsley minced, or a combo of herbs
Baked Scallops
- 1 pound scallops
- 1/4 teaspoon salt and pepper
- 1 tablespoon butter melted
- 2 garlic Gloves minced
- 1/4 cup panko
- 1 teaspoon lemon zest
- 1 tablespoon parsley and oregano minced
- 1/4 cup Parmesan Cheese grated
- 2 tablespoons butter melted
Instructions
Pan Seared Scallops
Baked Scallops
Notes
- Pan-seared scallops require high heat for 3 minutes on each side or until golden
- Baked scallops need to bake at 200 degrees F for 10 minutes or until browned. If you're using large scallops, you may need to broil the tops for 2 minutes.
- Scallops are ready when they are opaque in the middle
- Be careful not to overcook your scallops as they will become tough and rubbery. To prevent overcooking, make sure to watch the time and set a timer for any recipe with scallops.
- Topping for baked scallops can be made up to 3 days ahead of time and stored in an airtight container.
- Scallops are seafood that falls under the category of shellfish.
- If you cannot find any scallop shells or do not have access to them, then you can also use lobster meat as a substitute.
- Scallops are great served on their own with just a squeeze of lemon juice.
- If you're looking for something a little more substantial, serve them alongside:
- Mashed potatoes
- Fresh greens (tender stem broccoli, asparagus, or creamed spinach).
- Peas
- Roasted carrots
- Squash
- Pasta
- roast potatoes
- Rice
- Salad
- garlic bread
- It is best not to reheat them. Reheating will cause the scallop proteins to tighten which will dry out your scallop dish and make it tough and rubbery.
- People harvest scallops from oceans all over the world. Scallop fishing typically occurs in Australia, New Zealand, Chile, USA, and Canada.
- Yes, scallops are low in calories and high in protein. They also have selenium in them, which is good for your heart.
- You can thaw frozen scallops before cooking them or cook them from frozen. If you choose to cook them from frozen, add a few minutes onto the required cook time in the baked scallops recipe.
- While you can eat scallops raw, it is best not to do so unless you have experience in buying them fresh and preparing well. If not properly prepared, scallops can be dangerous to eat raw.
- Scallops are not toxic to dogs and are actually good for them; They contain a high level of protein with lots of beneficial minerals and nutrients.
- Buy fresh scallops whenever possible and depending on the size, adjust cooking times.
- Always pat dry your scallops before cooking.
- Pan-seared scallops require high heat for 3 minutes on each side or until golden
- Baked scallops need to bake at 200 degrees F for 10 minutes or until browned. If you're using large scallops, you may need to broil the tops for 2 minutes.
- Scallops are ready when they are opaque in the middle
- Be careful not to overcook your scallops as they will become tough and rubbery. To prevent overcooking, make sure to watch the time and set a timer for any recipe with scallops.
- Topping for baked scallops can be made up to 3 days ahead of time and stored in an airtight container.
- Mashed potatoes
- Fresh greens (tender stem broccoli, asparagus, or creamed spinach).
- Peas
- Roasted carrots
- Squash
- Pasta
- roast potatoes
- Rice
- Salad
- garlic bread
- Scallops are seafood that falls under the category of shellfish.
- If you cannot find any scallop shells or do not have access to them, then you can also use lobster meat as a substitute.
- Scallops are great served on their own with just a squeeze of lemon juice.
- If you're looking for something a little more substantial, serve them alongside:
- It is best not to reheat them. Reheating will cause the scallop proteins to tighten which will dry out your scallop dish and make it tough and rubbery.
- People harvest scallops from oceans all over the world. Scallop fishing typically occurs in Australia, New Zealand, Chile, USA, and Canada.
- Yes, scallops are low in calories and high in protein. They also have selenium in them, which is good for your heart.
- You can thaw frozen scallops before cooking them or cook them from frozen. If you choose to cook them from frozen, add a few minutes onto the required cook time in the baked scallops recipe.
- While you can eat scallops raw, it is best not to do so unless you have experience in buying them fresh and preparing well. If not properly prepared, scallops can be dangerous to eat raw.
- Scallops are not toxic to dogs and are actually good for them; They contain a high level of protein with lots of beneficial minerals and nutrients.
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User Reviews
Overall Rating
5.0
42 reviews
Excellent
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