How do you know when scallops are fully cooked?

Scallops are done when they turn opaque and firm but still have a slight bounce. Overcooking makes them tough and rubbery. A perfectly cooked scallop should have a slightly translucent center and a golden crust (if seared or broiled).

Should you rinse scallops before cooking?

A quick rinse under cold water can help remove any sand or debris. However, the most important step is patting them completely dry with a paper towel. This ensures a perfect sear and prevents them from steaming in the pan.

What is the healthiest way to cook scallops?

The healthiest cooking methods are grilling, poaching, or baking . These techniques require minimal oil and maintain the scallops’ natural nutrients. Avoid deep frying, as it adds unnecessary fats and calories.

Can you cook scallops from frozen, or should they be thawed first?

While you can cook scallops from frozen, it’s best to thaw them overnight in the fridge for even cooking. If you're short on time, place them in a sealed plastic bag and submerge them in cold water for about 30 minutes . Avoid microwaving, as this can ruin their delicate texture.

What Is the Best Cooking Method for Scallops? (Top 5 Ways)

Description

Learn how to make perfectly pan-seared scallops with a golden crust, using simple ingredients like butter, garlic, and lemon.

Ingredients

Scale

10 large dry sea scallops
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic (minced)
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley (for garnish)

Instructions

Prepare the Scallops: Pat them dry with paper towels and remove the side muscle if attached. Season with salt and pepper.
Heat the Pan: Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the Scallops: Place them in the pan in a single layer. Cook for 2 minutes undisturbed until a golden crust forms.
Flip and Finish Cooking: Turn the scallops, add butter and garlic, and cook for another minute while spooning the melted butter over them.
Add Lemon and Serve: Remove from heat, drizzle with lemon juice, and garnish with fresh parsley. Serve immediately.

Notes

Use dry scallops for the best sear. Wet scallops release too much moisture and won’t brown properly.
Make sure the pan is hot before adding scallops to achieve a golden crust.
Pair with roasted vegetables, mashed potatoes, or a fresh salad for a well-balanced meal.

Prep Time: PT10M
Cook Time: CT5M
Category: Dinner
Cuisine: Seafood

Nutrition

Serving Size: 5 scallops
Calories: 250 kca
Sugar: 0g
Sodium: 300mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 22g
Cholesterol: 45mg

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