Scallops are one of the most delicious foods offered by the sea, but in order not to ruin their taste and texture it is important to know how to cook them in the right way. The best result is obtained with cooking techniques that use intense heat for a short period of time, in order to "seal" the surface of the food, such as browning. In addition to this, it is essential to choose very fresh and high quality scallops. Cook them easily and serve them immediately.
Ingrediants
- 2 teaspoons of butter
- 2 teaspoons of extra virgin olive oil
- 450-550 g of natural scallops
- Salt and pepper
Steps
Part 1 of 2: Choosing and Preparing the Scallops
Step 1. Go for plain scallops
Ask the fishmonger if the scallops for sale are natural or have been chemically treated. Those treated are immersed in a chemical substance (sodium tripolyphosphate) which, once absorbed, helps them retain moisture. Natural ones, on the other hand, in addition to being fresher, are easier to fry in a pan and have a sweeter and brackish taste.
Because of the chemical added to keep them moist, treated scallops can be difficult to cook properly in the pan. In addition, they can take on an unpleasant fishy aftertaste
Step 2. Examine the scallops to see if they are treated or natural
If you are buying a packaged product and you are unable to ask the shopkeeper for information, you must be able to determine it yourself. In most cases, the ingredients on the label clearly indicate the presence of polyphosphates. Alternatively, you can check the package to see if there is any milky liquid on the bottom. If there is liquid and the scallops appear dull or very white, it is likely that they have been treated with sodium tripolyphosphate.
If you do not see any liquid, the scallops appear plump and rather transparent, presumably they are natural
Step 3. Remove the lateral muscles
Some shopkeepers have the habit of removing the small flap that connects the scallop to the shell, others do not. Check and, if necessary, remove all side muscles as they may feel hard in the mouth. To do this, simply grab and pull them with your hands.
Instead of throwing them away, you can store the muscles to make a fish stock. If you accidentally forget one, don't be afraid to eat it - it's perfectly safe
Step 4. Dry the scallops with the paper towel
Take a few sheets of kitchen paper and blot away any excess moisture. Now season the scallops with a little salt; once done, you are ready to brown them in a pan. The salt also serves to extract the residual moisture from the shellfish.
The drier they are, the easier it will be to get a crunchy crust on the surface
Part 2 of 2: Brown the Scallops in a Pan
Step 1. Heat the butter and oil
Pour both of them into a non-stick pan, then heat them using medium-high heat. The butter should melt slowly; if it starts to sizzle, reduce the heat slightly. As soon as you see that the seasoning starts to smoke, it means the pan is ready to accommodate the scallops.
You can also use a steel or cast iron pan, the important thing is that it is large enough to accommodate all the scallops in a single layer. By leaving some space between them, you will allow the excess moisture to evaporate
Step 2. Arrange the scallops in the pan
Arrange them in a spiral starting from the edges. Make sure they are not too close to each other; also, once put in the pan, avoid moving them.
- Placing the scallops in the pan starting from the outer edge of the pan allows for a more even cooking as those closest to the center will cook faster.
- If there isn't enough space to comfortably arrange them in a single layer, don't cook them all at once.
Step 3. Brown them on both sides
Let them cook for about 1 1/2 minutes, keeping the heat on medium-high. Do not move them or turn them before the indicated time, otherwise they will not brown properly. After about 90 seconds, gently flip them over using kitchen tongs. Let them cook on the second side for the same time, without moving them.
Don't worry about checking if they are browning as they cook. Lifting them frequently to check if they are already golden enough would be impossible to get a crispy crust
Step 4. Remove them from the heat and serve them immediately
After a total of 3 minutes of cooking, the scallops should be ready: opaque in the center and with a crust of about half a centimeter on both sides. Serve them immediately, accompanying them as you like, for example with a salad of mixed seasonal herbs.
Cooking the scallops at a low temperature to allow time to prepare the other ingredients could make them tough and chewy. For this reason it is important to prepare the rest of the meal in advance, ready to be served
Warnings
- Eating undercooked seafood can cause food poisoning, especially in children, the elderly, pregnant women, and people with compromised immune systems.
- Always use due caution when handling hot oil or pans. Wait until the pot is completely cold before washing it.
