Garlic Butter Scallops Recipe (2024)

FAQs

Is it better to cook scallops in butter or oil? ›

A cast iron skillet is perfect for pan-searing scallops since the cast iron holds heat so well. Avoid a non-stick pan, which will prevent the scallops from browning. For the perfect sear, get the pan nice and hot. I prefer using oil to sear the scallops and butter to finish, which adds great flavor.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Gently add the scallops to your pan (making sure there is a bit of space in between them to avoid crowding) and let them cook, completely undisturbed for at least 2 minutes over medium-high heat. The more that you move them around, the more difficult it will be to create a nice crust around the bottom.

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

For more even-cooking, and for that center to cook more quickly, take the scallops out of the fridge 30 minutes before cooking. Don't put them in the sun or in a warm place. Just room temperature.

If you're hosting a party, get the headcount before you head to the store. Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person.

Are scallops better, fried or boiled? ›

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat.

Scallops are cooked when they are firm, nicely browned and opaque all the way through.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

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.

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.

Scallops cook very quickly, so the best way to get a good sear is to start with a very hot pan. We recommend searing scallops in a stainless-steel or well-seasoned cast-iron skillet; beginners can start with a nonstick skillet, which provides extra insurance that your scallops won't stick or tear.

You can use either canola oil or olive oil, although canola oil has a slightly higher smoke point. Avocado oil is also an option. Salt & Pepper: You always need to season your food before you cook it. While scallops are naturally sweet, they will need some salt and pepper.

A sprinkle of sea salt salt or kosher salt will help draw out any extra moisture lending them to a perfect sear. High Heat – Make sure your skillet or griddle is fully heated. If added too early the scallops will stick the pan. The oil should be slightly bubbling and dancing.

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.