What Is the Secret to Perfect Scallops?

The key to perfectly cooked scallops comes down to three simple steps: Use high-quality scallops – Dry-packed scallops are the best choice. If you’re using wet-packed ones, a milk soak improves their texture and flavor. Ensure they are dry before cooking – After soaking, pat them dry thoroughly. Excess moisture prevents proper searing. Sear them over high heat – A hot pan, the right amount of oil, and a quick sear (1.5 to 2 minutes per side) give scallops a golden-brown crust while keeping them tender inside.

What Happens If You Don’t Rinse Scallops Before Cooking?

Not rinsing your scallops can leave behind residual milk, sand, or preservatives , which may affect their flavor and texture. Always rinse them under cold water after soaking to remove any lingering impurities, then pat them dry before cooking.

What Not to Do When Cooking Scallops?

Here are some of the most common mistakes to avoid: Overcrowding the pan – Too many scallops in the pan cause them to steam instead of sear. Using low heat – Scallops need high heat to get that crispy crust. Overcooking – They should be slightly translucent in the center when removed from the pan. Overcooked scallops turn rubbery.

Should Scallops Be Cooked in Butter or Oil?

A combination of both is best! Start with oil (since it has a high smoke point) to get a great sear, then finish with butter to enhance flavor. Adding garlic or fresh herbs at the end creates a delicious, restaurant-quality scallop dish. Now that we’ve covered the most common questions, let’s wrap up with final thoughts on why soaking scallops in milk is a game-changer!

Why Do You Soak Scallops in Milk Before Cooking?

Description

These seared scallops are soaked in milk before cooking, which helps remove fishy odors, enhances their natural sweetness, and ensures a tender, melt-in-your-mouth texture. With a perfect golden-brown crust and buttery finish, this dish is quick, easy, and restaurant-quality!

Ingredients

Scale

12 large sea scallops (preferably dry-packed)
1 cup whole milk (for soaking)
2 tbsp olive oil (or avocado oil)
2 tbsp unsalted butter
2 cloves garlic, minced
½ tsp sea salt
¼ tsp black pepper
½ tsp smoked paprika (optional, for extra flavor)
1 tbsp fresh lemon juice
Chopped parsley or chives (for garnish)

Instructions

Soak the scallops: Place the scallops in a bowl and cover with milk. Let them soak in the refrigerator for 20–30 minutes.
Rinse and dry: Drain the milk, rinse the scallops under cold water, and pat them completely dry with a paper towel.
Season: Lightly season with salt, pepper, and paprika on both sides.
Preheat the pan: Heat a cast-iron or stainless steel pan over medium-high heat. Add olive oil and let it get hot.
Sear the scallops: Place scallops in the pan, making sure they don’t touch. Sear for 1.5–2 minutes per side until golden brown.
Finish with butter and garlic: Add butter and minced garlic to the pan, spooning the butter over the scallops for added flavor.
Serve immediately: Drizzle with lemon juice, garnish with chopped parsley, and serve hot.

Notes

Use dry-packed scallops for the best texture. If using wet-packed, soaking in milk is essential.
Don’t overcrowd the pan—scallops need space to develop a crispy crust.
If scallops stick to the pan, they’re not ready to flip yet—wait until they release naturally.

Prep Time: PT30M
Cook Time: CT30M
Category: Dinner
Method: Searing
Cuisine: American, French

Nutrition

Serving Size: 6 scallops
Calories: 280 kcal
Sugar: 1g
Sodium: 320mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 25g
Cholesterol: 55mg

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