How to Buy, Clean, and Cook Simple, Easy Scallops at Home | Perfectly Bake, Sear, Broil, and Grill

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and is heart-healthy.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

Look for sea scallops at the seafood market, which are larger than bay scallops.

Remove the tough muscle attached to the side of the scallops.

Pat scallops dry on the surface to ensure a good sear.

Heat a nonstick skillet until it's really hot.

Add butter and a little olive oil to the skillet for flavor and heat tolerance.

Season scallops with salt and black pepper.

Place scallops in the skillet without touching them for at least two minutes to develop a crust.

Cook scallops for about two minutes per side until they are a little translucent in the middle.

Optionally, prepare a jalapeno vinaigrette to dress up the scallops.

For a pasta dish, cut scallops in half for faster cooking.

After searing, remove scallops and prepare a quick pan sauce with more butter and garlic.

Add heavy cream and fresh basil to the pan sauce and stir until combined.

For Coquille Saint-Jacques, cook mushrooms and shallots in butter, then add white wine and poach scallops in this mixture.

Add heavy cream to the poaching liquid and bring to a simmer.

Stir in an egg yolk, lemon juice, and tarragon to enrich the sauce.

Spoon the sauce over the poached scallops in shallow ramekins, top with cheese and a pinch of cayenne or paprika.

Broil the ramekins until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens