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Kitchen Tips: How to Sear Sea Scallops. Basic cooking techniques and tips for Searing Sea Scallops

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Are sea Scallops and bay scallops equally delicious, or would a chef choose one over the other for any reason. I know that sea scallops are larger and bay scallops are smaller therefore they are harder to cook without overcooking… any other information one should know about cooking scallops? thanks!

Sea scallops – The largest and most common species of scallop available in North America, sea scallops are harvested off the coast of the mid-Atlantic and northeastern states. These are the species most often found in stores and on restaurant menus. Because of their large size, they are generally shucked at sea and only the meat or “nut” is brought to shore. If you purchase sea scallops, you’ll usually average about 20 to 30 per pound. Most well-stocked supermarkets sell these in both the fresh and frozen varieties and they are popular for use in appetizers, such as scallops wrapped in bacon.

Pink/spiny scallops – Another large species of scallop, this variety is usually found off the coast of Washington state and British Columbia. At about 2 inches in diameter, they’re a bit bigger than the sea scallop but are not as readily available. A purchase of a pound of pink scallops will yield 20-25 pieces of this mild shellfish.

Calico scallops – Calico scallops are rather small, averaging about 70 pieces per pound. Raw ones tend to be white in color rather than the usual beige. These scallops are harvested in the Gulf of Mexico and in the waters of the South Atlantic Ocean.

Bay scallops – The smallest of all the scallops, bay scallops are not as plentiful as some of the other varieties, thus carrying a somewhat heftier price tag. Harvested as far south as North Carolina and up to the coast of Maine, bay scallops are sometimes referred to as Nantucket scallops. When you purchase a pound of this variety, you may get as many as 90 scallops. This sweet, tiny scallop is often used for casseroles, stews, and stir-fry, largely because of its manageable size.

Hi there,

I have some nice Kabobs. Some are scallops and vegetables and others are bacon wrapped Scallops.

What is the best way to barbecue them? Directly on the grill? Or on water soaked cedar planks?

Any advice would be appreciated.

Thanks!

Directly on the grill, slightly charred for flavor!

I have some medium sized scallops and was going to sprinkle some Mrs. Dash on it and cook it in the oven. What is a good temperature and time I should cook them? Possibly broil even?

Scallop Preparation and Cooking Tips

Always take care not to overcook scallops. They toughen easily. As soon as they loose their translucency and turn opaque, they are done.

Bake: Preheat oven to 375 degrees. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the prepared pan. Place the pan containing the scallops in the oven. Bake for 12 to 15 minutes until white in color and slightly firm.

Broil: Place your scallops in a well greased pan about 3 to 4 inches from heat source. Brush the scallops liberally with melted butter. Cook until white in color and slightly firm.

Sauté: Dip cleaned scallops in milk and lightly dust with flour. Melt enough butter in a skillet to cover the bottom. When the butter is hot, but not burned, place the scallops in the skillet. Cook until lightly browned on each side, turning once.

Scallops are also excellent in a stir-fry or grilled on a skewer.

Thawing: Frozen scallops should be thawed under refrigeration at or below 38°. Running cold water over the Scallops can help thaw them quicker. Be sure to have the scallops in a sealed bag when doing this so you don’t rinse out their flavorful juices.

I know when you’re making jambalaya with a crockpot, if you’re adding shrimp, you add them(depending on what temperature setting you’re crockpot is on) the last, say 45 minutes. Does the same go for scallops? Or do I partially cook them before I add them?
If anyone can help me out that’d be great! Also, if you have an awesome jambalaya recipe …i’ll take that too.

Scallops dont take long to cook, I would do them just like the shrimp.

I took Scallops out of the freezer on Friday and completely forgot about them. They are still in the fridge but it’s been three days and I wasn’t sure if they would be safe to eat or if I should toss them.

Rinse under cold water. If they have a strong "fishy" odor, and slightly slimy, you waited too long. If not, do em to day.

Swimming scallop

Benthic Canada
www.benthic.ca

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We went scalloping in Steinhatchee a week or so ago, we brought home a couple of gallons of scallops (cleaned). Do you have a favorite recipe?!

Scallop Ceviche is really good with tortilla chips or toasted italian bread-

Scallop Ceviche

16 scallops, gutted and clean
1 teaspoon fresh lemon rind, finely grated
1 chili pepper, seeded and finely chopped
60 ml lemon juice
2 garlic cloves, finely chopped
1 tablespoon coriander, finely chopped
1 tablespoon olive oil

put all marinate ingredients in a non metallic bowl or zip lock baggie, add Scallops and mix well.
cover the bowl good using plastic wrap and leave in the fridge for 2 hours. the lemon juice will ‘cook’ the scallop when the flesh turns white.
put scallops on small plates and spoon a little lemon juice marinade on each. garnish with a few coriander leaves and serve the scallops cold.

~~~I am planning on cooking large Scallops for dinner. What is the best way to cook them?

http://www.williams-sonoma.com/srch/reci…

Angel Hair Pasta with Scallops and Arugula
Fine Italian capers come from Pantelleria and Salina, two small Sicilian islands. They are packed in salt and have a sweet, floral fragrance, nothing like sharp-tasting brine-packed varieties. Luckily, Sicilian capers are becoming easier to find. Ask for them at Italian specialty-food stores, where they are usually sold in large plastic bags. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well.

1 1/2 lb. large sea scallops, side muscle
removed
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon
Leaves from 2 or 3 large fresh thyme sprigs,
minced
4 Tbs. (1/2 stick) unsalted butter
5 shallots, minced
1 lb. angel hair pasta
Juice of 1 lemon
1 cup chicken stock
1/4 cup capers, preferably salt-packed, rinsed
and drained
1/2 cup pine nuts, lightly toasted
1 large bunch arugula, preferably small
leaved, stems removed

Rinse the scallops and dry well with paper towels. Season the scallops with salt and pepper. In a large, heavy fry pan over high heat, warm the olive oil until it shimmers. In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes. Turn the scallops over and brown the other side, about 1 minute more. Return all the scallops to the pan, add the lemon zest and thyme, and cook for a moment. Using a slotted spoon, transfer the scallops to a bowl. Reduce the heat to low and add the butter and shallots to the pan. Sauté until softened, about 4 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.

While the pasta is cooking, add the lemon juice and stock to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom. Simmer until slightly thickened, 3 to 4 minutes. Drain the pasta well and add it to the fry pan. Add the scallops and any juices that have accumulated, then add the capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute. Taste and adjust the seasonings.

Transfer to a warmed large, shallow bowl, add the arugula leaves and toss gently. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Collection Series,Pasta,by Erica De Mane (Simon & Schuster, 2001).

http://www.williams-sonoma.com/recipe/re…

Hi! We made this Scallops recipe in celebration of the movie No Reservations, starring Catherine Zeta Jones and Aaron Eckhart. This video will show you how easy it is to make a top-notch, quick recipe just like in the film.

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