Cook Bay Scallops

Bay scallops smaller than regular sea scallops. Because of their small size, they cook very quickly, and should be the last part of any meal being prepared. Typically, cooking scallops is done by either pan searing, also known as sautéing, or by deep frying. Whichever method you choose, make sure that you have the rest of your meal already prepared; the longer cooked scallops sit, the less tasty they will be.

Ingredients

Simple Pan Seared Scallops

• 1½ pound (680.4 grams) bay scallops
• 1 tablespoon (15 grams) butter or olive oil
• Salt and pepper, to taste

Serves 4

Gourmet Pan Seared Scallops

• 1½ tablespoons (22.5 milliliters) olive oil
• 1½ pound (680.4 grams) bay scallops
• Salt and pepper, to taste
• 4 cloves garlic, minced
• ½ cup (120 milliliters) wine
• 1½ cups (360 milliliters) heavy cream (optional, for sauce)
• 2 tablespoons (30 milliliters) lemon juice
• ¼ cup (5 grams) fresh parsley, chopped
• 4 tablespoons (60 grams) butter, cold and cut into cubes
• 1 pinch cayenne pepper

Serves 4

Deep Fried Scallops

• 1 pound (453.6 grams) scallops
• 2 cups (200 grams) all-purpose flour
• ½ teaspoon (2.5 grams) salt
• ¼ teaspoon (1.25 grams) pepper
• 1 large egg, beaten
• 1 tablespoon (15 milliliters) water
• 1 cup (90 grams) bread crumbs
• Cooking oil
• Cocktail sauce (optional, to serve)
• Tartar sauce (optional, to serve)
• Lemon juice (optional, to serve)

Serves 4

Steps

Making Simple Pan Seared Scallops

1. Have the rest of your meal, including the sauce, already cooked and ready to go. Scallops taste the best the moment they are done cooking. If you cook the scallops first, and then the pasta, sauce, and so forth, they won't taste as good.
2. Remove the side-muscles, if necessary. It will feel like a tough spot on the side of the scallop, with the tissues running horizontally instead of vertically. If your scallops have this, simply pinch it off with your thumb and forefinger. If your scallops don't have this, simply move on to the next step.
   • The side-muscles are safe to eat, but they are very chewy.
3. Rinse the scallops, and pat them dry with a paper towel. Place the scallops into a mesh strainer or colander, and rinse them with cool water. Shake the water off, then gently pat the scallops dry.
   • You must pat them dry. If you don't, they will be too moist, and not fry properly.
4. Sprinkle the scallops on both sides with a generous amount of salt and pepper. How much you use is up to you. If you like things spicy, use more pepper. If you like things salty, use more salt.
5. Heat a saucepan over medium-high heat with some butter or olive oil. The pan needs to be very hot in order for the scallops to cook properly. The pan is hot enough if you drop some water on the pan, and it evaporates instantly.
6. Place the scallops on the pan, about 1 inch (2.54 centimeters) apart. Keep them in a single layer. If you are cooking a lot of scallops, you may need to cook them in several batches. Don't overcrowd the pan.
   • The first scallop should sizzle when you place it on the pan. If it doesn't, wait a few more seconds before adding the rest.
7. Cook the scallops for 2 minutes. Don't move them around or jiggle the pan. If you do this, they won't sear or heat evenly.
8. Flip the scallops and cook them for another 2 to 3 minutes. If the scallops don't peel off the pan easily, let them cook for a few more seconds. You can use a pair of thongs or a flat spatula to flip them. Again, don't shake or jiggle the pan.
9. Transfer the scallops to a plate once they are done. Both side of the scallop should be opaque and golden. They should be firm, but somewhat squishy, when you press down on them. Don't overcook the scallops, of they'll end up tough and chewy.
10. Serve the scallops immediately with your favorite sauce, pasta, or vegetable. The longer they sit, the less fresh they will taste.

Making Gourmet Pan Seared Scallops

1. Have the rest of your meal cooked and ready to serve. Scallops cook fast, and taste best the moment they are done cooking. If you cook them first, then prepare the rest of your meal, the scallops may turn tough and chewy by the time you serve them.
2. Remove the side-muscles, if needed. They are a tough patch on the side of the scallop, with the tissues running horizontally instead of vertically. If your scallops have this, simply pull them off with your thumb and forefinger.
   • The side-muscles are safe to eat, but they are very chewy.
3. Rinse the scallops with cool water, then pat them dry with a paper towel. Place the scallops into a strainer or colander, and rinse them. Shake the water off, then gently pat them dry. If you don't dry the scallops, they will be too moist, and not fry properly.
4. Heat a skillet over high heat with some olive oil. The pan is ready when the oil begins to smoke.
5. Add the scallops into the skillet and cook for 30 seconds. Try to spread them around so that they lay across the pan in a single layer. Don't stir the scallops during these 30 seconds.
6. Give the scallops a toss, add the garlic, and cook for another 30 seconds. Stir the scallops around until you can smell the garlic, then let them sit for another 30 seconds.
7. Pour in the wine and lemon juice, and let the scallops boil for 30 seconds. Give the scallops a stir to mix in the wine and lemon juice, then let them come to a boil. Let the scallops cook like this for 30 seconds.
   • If you'd like to serve this as a pasta sauce, add 1½ cup (360 milliliters) of heavy cream along with the wine and lemon juice.
8. Stir in the parsley and butter, then remove promptly from heat. Make sure the butter is cold and hard, and cut it into cubes. You'll need rely on the butter/s melting time for the next step.
9. Wait until the butter melts before adding the salt, pepper, and cayenne pepper. Give the dish a stir to help everything mix in.
10. Transfer the scallops to a plate, and serve immediately. The longer they sit, the less fresh they will taste.

Making Deep Fried Bay Scallops

1. Prepare the scallops for cooking. Pinch off the side-muscles, if necessary. They will feel like a tough spot on the side of the scallop. Once you have done this, rinse the scallops with cool water and pat them dry with a paper towel.
2. Place the flour, salt and pepper in a bowl. Stir everything together with a fork until evenly combined. You will be tossing the scallops in this first.
3. Mix the egg and water in another bowl. Keep mixing until the yolk breaks and you get an even color. This act as a sort of glue, and help the breadcrumbs stick to the scallops later on.
4. Place the breadcrumbs in a shallow bowl. You will be dipping the scallops in this last. It will give them a crunchy texture when you fry them. You can use plain breadcrumbs, or "flavored" ones (such as garlic) for something fancier.
5. Lightly toss the scallops in the flour mixture. You want them to be lightly coated with the flour mixture. Because of how many scallops you have, consider working with only a few at a time.
6. Dip the scallops in the egg mixture next. The easiest way to do this would be to use a slotted spoon. This way, you won't have to worry about wasting any of the egg mixture up while dipping the scallops.
7. Toss the scallops into the breadcrumbs. Roll them around with a spoon, then transfer them to a large baking sheet. Make sure that they are evenly coated with the breadcrumbs.
8. Start heating the oil in your deep fryer to 375°F (190.6°C). If you don't have a deep fryer, you can also use a 2-quart (1.9 liters) saucepan or another deep pan. Whatever you choose to use, it must be able to safely hold 2 to 3 inches (5.08 to 7.62 centimeters) of oil..
   • Test the oil to ensure it is hot enough. Place a small cube of bread into the oil. If it starts to turn brown within 1 to 2 minutes, it is hot enough to cook scallops.
9. Cook a few scallops in the oil, about 2 to 2½ minutes. Don't cook all of the scallops at once, or they won't fry properly.
10. Remove the scallops from the oil, and allow them to drain for a few seconds, before moving onto the next batch. Once the scallops finish draining, you can either serve them, or put them into a warm oven heated to 300°F (148.9°C). This will keep the scallops warm while you fry the rest.
    • Drain the scallops by placing them on a few sheets of paper towels. This will help soak up the excess grease and keep them from becoming soggy.
11. Serve the fried scallops with cocktail or tarter sauce. Sprinkle with lemon juice if desired.
12. Finished.

Tips

• When you start to see the scallop turn opaque and cannot see through it, the cooking process is done.
• Other great seasonings that go with scallops include: butter, garlic, lemon, thyme, and rosemary.
• Try to use fresh scallops. If you must use frozen scallops, thaw them in a large bowl or bucket. Drain the water once they are thawed, then rinse the scallops and pat them dry.
• When searing scallops, try to use a cast iron or stainless steel pan. They heat more evenly than other types of pans, and are suitable for high temperatures.
• Try serving scallops with angel hair pasta and pasta sauce.

Warnings

• Cook the scallops last. Don't cook them first and then prepare the rest of your meal, or they won't taste as fresh anymore.
• Don't overcrowd your pan when cooking the scallops, or they will steam instead.
• Your sea scallops should smell like the sea. If they have a strong fishy smell, get different scallops. They should also be faint white to pink when raw.

Things You'll Need

Simple Pan Seared Scallops

• Skillet
• Spatula

Gourmet Pan Seared Bay Scallops

• Skillet
• Spatula

Deep Fried Bay Scallops

• 2 small bowls
• 1 shallow bowl
• Paper towels
• Deep fryer or 2-quart (1.9 liters) saucepan
• Slotted spoon or frying basket

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Sources and Citations

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