How to Cook Scallops: Bake, Broil, Sear and Grill (2024)

Cooking Scallops

There are many ways to prepare these delicate sea morsels. The most popular way to cook scallops is to coat them end-to-end with your favorite spice blend and then sear them in a hot pan. They cook quickly so make sure that you don’t overcook them or they will dry out, lose their juices and crack the spice coating.

Because scallops are high in moisture content, it is easier to adhere a coating to them by adding cornstarch to the spice mixture. You can prepare them in various different ways. Skewered with shrimp, Cajun seared with wasabi cream or in a pesto sauce with linguini or a simple golden crust pan sear with melted butter. Scallops are an excellent source of protein and did you know, have fewer calories than poultry.

Scallops go well with all kinds of sauces and spices, but simple cooking is the best way to enjoy. Learn how to cook scallops at home, including searing, baking, broiling, and grilling. Fresh raw scallops can also be cooked in lime juice served ceviche.

Scallop Handling and Care

• Plan to cook fresh-shucked scallops on the day of purchase. Scallops are especially prone to spoilage.
• Keep shucked scallops in their own sealed container at a temperature of 38 ℉ (note you may have to adjust your refrigerator). Scallops can be put on ice, but keep the scallops in a sealed bag.
• Refrigerate fresh scallops for up to 2 days.
• Sea Scallops freeze better than most seafood. Simply place scallops in a plastic container and top with milk before freezing.Never refreeze defrosted scallops.

Important: Do not allow raw and cooked scallops to come into contact with each other.

How to Thaw Scallops

Thaw scallops in the refrigerator overnight, or place the whole unopened bag under running water for 30 minutes to thaw quickly.

• Keep sea scallops frozen until ready to use. Cook sea scallops from a thawed state.
• Thaw slowly under refrigeration overnight or about 8-10 hours. For quick thawing place under running cold water while still in a plastic bag.

It is important not to remove scallops from the bag and leave them soaking in water; they will absorb the water and become watery.

You can quickly rinse scallops, but be sure to pat dry before cooking.

As soon as scallops are thawed, remove them from the bag and cook or store defrosted scallops in the refrigerator for no more than 2 days.

Scallops Preparation

• Gently rinsescallops under cold water for a few secondsto remove any sand or grit.Never soak scallops since they will absorb the water!
• Some recipessuggest cutting large scallops in half to present them in a fan-shape but never cut scallopsalong the grain. The grain is from the top to the bottom of the scallop since they have a tendency to fall apart when cooked. Slice scallops horizontally. The large size makes sea scallops a natural for the grill. Ratherthan cutting large scallops, buy a smaller size; itwill be cheaper.
• Remove the little tab-like (tough) muscle on the side of the scallop before cooking. This side muscle is called the foot and has no flavor.
• Always dry scallopsbefore cooking. Pat dry using aclean kitchen towel. Be careful with paper towels since they have atendency to stick to the scallop and create a mess! To extract any extra moisture season with salt on the top of the scallops.

Important: Do not microwave scallops – they can explode at higher settings!

How Many Scallops to Serve?

Onepound of scallops would be an appetizer serving four or as a main course for two. Much depends on the scallop size as welland the type of dish prepared. For example our U-10 sea scallops are1-1/2to 1- 3/4 ounces each. You will average about 10 scallops to a pound! Two to three of these large scallops per person is a nice serving.

Shop Scallops

What is the Best Method for Cooking Scallops

Many chefs feel that scallops are better simply sauteed in butter and herbs. Scallopsalso cook quickly at high heat. Dry sea scallops are perfect for searing, since they don’t let go of moisture in a hot pan. Simply cook them in a lightly buttered, hot pan and serve. See our guide for pan searing scallops.

How to Cook Sea Scallops

Scallops need little cooking, only enough to make the translucent meat opaque. Though they may be large, sea scallops still cook quickly, so keep a close eye on them. Be careful, overcooking them can ruin the texture. With your finger, gently press on the scallop. If it has a little spring, it’s ready. If it is firm or stiff– it’s overdone! For most recipes, cooking for 2-3 minutes on each side is more than enough!

Do not cook scallops and re-heat later, you’ll just have tough scallops!

How to Remove the Side Muscle of the Scallop

In the United States scallop meat is shucked out of the shell. The single large muscle that opens and closes the shell is the popular edible portion. It is the abductor muscle which essentially holds the mollusk’s shells together.

On the side of the scallop is a small tab or “foot” called the side muscle. While it is harmless to eat, it is tough and chewey and should be removed before cooking. This important step is often accicdently skipped before cooking scallops. Watch the quick clip below. Nicole of Beach Girl Grills pinches the small tab on the side of the scallop and peels it off.

How to Sauté or Sear Scallops

Scallopscook quickly so make sure you don’t overcook them or they will dry out and lose their juices.Good dry scallops will brown quickly and form a golden crust when sauteing.It is almost impossible to achievea good sear on a treated scallop.

Pro Tip: To get the perfect golden brown sear on your home stove try to make your dry scallops even dryer! Place sea scallops on a plate with a napkin underneath. Sprinkle with sea or kosher salt and let sit for about 10 minutes. This will draw out any additional moisture.

1. Heat 2 tbs. olive oil in a heavy nonstick skillet over medium-high heat.When cooking in butter or oil, do not put scallopsin the pan untilthe pan is already very hot. If you add the scallops before the pan is hot you risk the chance of overcooking them. Try not to crowd the pan.
2. Season scallops on both sides with salt and pepper. You can alsocoat scallopsend-to-end with your favorite spice blend.
3. Do not move scallops around the pan; and resist the urge to turn them too soon. Wait until they form a nice caramelized crust.
4. Sauté 2-3 minutes or until scallops turn milky white or opaque and firm. Only turn once. Again, don’t overcook as they will become tough, stringy and lose flavor.

For a more tips and hacks see our complete guide for the perfect pan seared scallops.

Grill Scallops

Because scallops are high in moisture content, it is easier to adhere to a coating to them by adding cornstarch to a spice mixture. You can also poach scallops for about aminute to prevent them from sticking to the grill. Cook large sea scallops on a hot grill for no more than 3-4 minutes. Try them grilled ona skewer with shrimp!

Broil Scallops

Turn on broiler. Brush scallops with olive oil. Sprinkle with lemon pepper and garlic powder. Broil about 5 minutes until scallops are opaque. Serve with lemon wedges.

Baked Scallops

The scallop shell itself can be used for individual baking dishes since they hold up to high oven temperatures. Be sure to check our recipe for classic baked scallops.

Want to learn more about the incredible sea scallop? See our Scallop 101 Guidefor scallop history, facts, and buying tips.

What to Serve with Scallops

Scallops can be made as a starter or appetizer like scallops wrapped in bacon or even prosciutto. Sea scallops can be arranged over a salad, served with angel hair pasta or risotto. They can be served with grilled vegetables like tomatoes, asparagus, and corn. Scallops can also be a key ingredient in soups, stews and chowders. Another favorite is to make scallops in a casserole with seasoned bread crumbs and butter.

Pair wine with scallops. Depending on your recipe, try a Riesling, Sauvignon Blanc, or Chardonnay. See our guide for the best wine and seafood pairings.

Cooking Scallops FAQ

Where to Buy Scallops

Our sea scallops from Lobsteranywhere are wild-caught and sourced from New Bedford, Massachusetts. They are hand shucked and frozen within 24 hours of hitting the dock to ensure peak freshness so that they retain their sweet, buttery, delicate flavor. These scallops contain no chemicals or preservatives and are shipped dry with no water added.

Good and Bad Scallops

Don’t be fooled. Processed scallops make them look round and the preservatives make them last 4-5 days longer than fresh scallops.If you see scallops at the market in a pool of milky water, most likely they were treated or soaked.

Fresh sea scallops should smell fresh like the sea. They should not have a foul or fishy smell.

Whenever you can, choose the dry scallops. “Wet” scallops have been treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture (they’re made up of about 75% water when fresh). The STP solution gives scallops a longer shelf life; they don’t dry out or lose their plump appearance. The STP solution can also give scallops a rubbery texture and cloud the mollusk’s sweet, delicate flavor.

Scallop Nutrition

Our sea scallopshave zero chemicals, are 100% natural, and are jam-packed with protein, vitamin B12, selenium and other important nutrients. Think of them as a healthy indulgence