3 things to know about summer scallops

Jul 05, 2018 at 09:00 am by Easywaygourmet


We often talk about saving calories by eating more fish and shellfish. But often in the seafood department, we miss a real opportunity for delicious and diet.

Scallops are one of the most delicious things we can cook at home in literally a few minutes.

The big challenge for most home cooks is knowledge. Typical questions I get asked are:
• How do I know if scallops from the freezer section will be good and how do I thaw them?
• What size scallops should I use for which recipe? and
• How do I get scallops seared like at some restaurants?

I have the answers to these mysteries and can have you enjoying a great scallop dish in no time!

First, how do you know which scallops are good—either fresh or from the freezer?

Start with a good retailer that you trust. And to find a good retailer, use your nose. If the store doesn’t smell good or the fish counter has a faint odor of ammonia, skip it.

Once you have found a friendly fishmonger, look for scallops that are fresh caught or frozen without any additional ingredients. The addition of preservatives makes for strange flavors and aftertastes.

Don’t buy anything labeled previously frozen—instead, buy frozen and thaw them yourself so you know your scallops are as close to fresh as possible.

To thaw any scallops, do it overnight in the refrigerator by setting them in a strainer or colander over a bowl. Use them as soon as they are thawed—don’t leave them around for more than one day. Treat them gently and they will be a treat for you!

Second, which size scallops should you buy for which recipes?

There are generally three sizes of scallops available—but not always available everywhere. I buy whatever I can get that’s in good shape and use the recipe that fits the scallop—smaller scallops are great for a quick bake, sautéing or using in chowder. Larger scallops are perfect for searing and serving simply paired with fresh vegetables or over a puree of cauliflower or potatoes.

What kind of scallops should you buy?

Bay scallops are the smallest, sweetest ones. These are often used in baked recipes like Coquilles St. Jacques or sautéed with garlic and wine for tossing with pastas.

When you buy these frozen, check carefully to be sure there are no added preservatives and that the scallops are loose—not frozen together. (if they are clumped and frozen together in the bag, they may have been partially thawed in transit and then refrozen in the store.) These, you don't have to remove any extra muscles on, so they are super simple to prepare.

Sea scallops are the medium-sized or next largest scallops, usually two to three inches in diameter.

Diver scallops are the largest and most prized of all scallops—they are harvested by sending a diver to the sea bottom to pick up one scallop at a time. You generally never find frozen diver scallops—they are consumed fresh and either consumed near the source or flown to restaurants as soon as the boat comes in.

Either sea or diver scallops can be seasoned and seared in a hot skillet in three to four minutes and served simply with fresh lemon and a pan sauce.

One key to making sure they turn out well is making sure they are clean and dry when you start. Check the sides of each scallop for a small white muscle going up the side of the scallop. Trim that off with a paring knife as it will turn rubbery and tough when you cook it. (The only thing I have ever seen those muscles used for is grinding them up into a seafood sausage—you get the idea.)

Once you have removed that little muscle, pat them dry and season them. Cook them immediately in a very hot skillet and enjoy a great meal in minutes!

Simple Bay Scallop Casseroles

(Serve these as an appetizer, or as an entrée with crusty French bread and a salad.)

1 pound bay scallops, fresh or thawed
2 cloves of garlic, minced
3 Tablespoons soft butter
½ cup dry white wine
½ cup seasoned breadcrumbs

Preheat the oven to 400ºF or preheat your broiler. Use one tablespoon of the butter to grease the insides of six small or four large individual casserole dishes. Divide the scallops between the dishes. Sprinkle them with the garlic and the wine. Cover them with the breadcrumbs and dot the breadcrumbs with the rest of the butter. Bake for fifteen minutes, or broil for five to ten minutes, until the casseroles are hot and bubbling. Enjoy immediately with a salad for a filling meal.

Seared Sea or Diver Scallops

1 pound fresh sea or diver scallops (or frozen, thawed in the refrigerator)
Old Bay Seasoning
Cooking spray

Remove the small muscles on the side of each scallop. Pat the scallops dry and season them with the Old Bay on both sides. Spray a heavy skillet or grill pan with cooking spray and heat it over high heat until a drop of water sizzles and dances on the surface. (The key here is to have the pan really hot or the scallops will steam instead of searing.) Lay the scallops in the hot skillet and leave them for 90 seconds. Turn the scallops in the pan and leave them for another 90 seconds. Check to see if the scallops are cooked the way you like them—but don’t leave them in the pan too long or you will lose their amazing flavor and have dry scallops. Remove them to a warm platter and serve immediately with fresh lime or lemon.

If you want a pan sauce, add a clove or two of minced garlic to the skillet after removing the scallops and deglaze the skillet with a little wine and butter. Pour over the scallops and enjoy. Or, lay the scallops over some sautéed vegetables or a salad and serve as part of a one-dish meal.