Scallops are light and succulent molluscs. They are easily found in upscale restaurants, but they are quite simple to prepare at home as well. Frozen scallops are less expensive and can look fresh if they are prepared correctly. After defrosting them, follow one of the recipes in the article and cook them in a pan or in the oven to amaze your guests with a different ingredient than usual.
Ingrediants
Cook the Scallops in a Pan
- 700 g of scallops with or without shell
- Salt and pepper
- 1 tablespoon (15 ml) of extra virgin olive oil
- 1 teaspoon (5 ml) of lemon juice (optional)
For 4 servings
Cook the Scallops in the Oven
- 700 g of scallops with their shells
- 120 ml of melted butter
- 1 tablespoon (5 g) of minced garlic
- 70 g of breadcrumbs
- Half a teaspoon of salt
- A little pinch of pepper
- 2 teaspoons of chopped fresh parsley
- 1 lemon
- 1 tablespoon (15 ml) of white wine (optional)
- Half a teaspoon of lemon thyme (optional)
For 3 servings
Steps
Method 1 of 3: Thaw the Scallops
Step 1. Clean the scallops if they have been frozen with the shell
Insert the tip of a butter knife between the two halves of the shell and pry it open. When the shell is open, rinse the pulp of the scallop under cold running water to remove any grains of sand and any kind of impurities. Finally, remove the white pulp from the shell using the knife.
- If the scallops don't have shells, you can skip this step.
- Use only cold water when rinsing the scallops to prevent them from becoming mushy.
Step 2. Let the scallops defrost in the refrigerator for 24 hours
When there are 24 hours left to cook them, place them in a large bowl and cover them with cling film. Leave the bowl in the refrigerator for at least a full day before cooking the scallops. The next day, check if they are still hard or partially frozen. If so, leave them in the refrigerator for another hour.
- Make sure the bowl is large enough to also hold the water from melting ice.
- Use the scallops no later than a couple of days after you put them in the refrigerator.
Step 3. If you don't have time to let them thaw slowly in the refrigerator, you can soak the scallops in cold water an hour before cooking
Fill a bowl or sink with cold water and soak the entire package. Make sure the wrapper is perfectly sealed to prevent water from getting inside. Leave the scallops to soak for about an hour to allow them to thaw slowly.
- The texture of the scallops would suffer if they were to get wet.
- If the scallops aren't wrapped, put them in a zip-lock food bag before soaking them in the water.
Step 4. If you are in a hurry, you can defrost the scallops using the microwave
Put them in a suitable container for use and cover them with kitchen paper to help distribute the heat evenly and avoid dirtying the oven walls. Activate the "defrost" function at intervals of 30 seconds until the scallops are completely thawed.
If your microwave does not have a "defrost" function, set it to 30% of its maximum power
Method 2 of 3: Cook the Scallops in the Pan
Step 1. Dry the scallops with paper towels
Pad them to absorb excess water, otherwise they will lose moisture and volume long before they are cooked. Fold a sheet of paper towels in half and dry the scallops individually on all sides. Transfer them from time to time to a dry plate to prevent them from wetting again.
Drying the scallops also serves to promote uniform browning
Step 2. Spread the salt and pepper over the individual scallops
Take a pinch of it with your fingers and sprinkle it on the shellfish to give more flavor. Rub the spices on the surface of the scallops so they are absorbed.
Step 3. Heat the oil in a skillet over medium-high heat
Spread a tablespoon of extra virgin olive oil on the bottom of the pan and wait for it to heat up. To find out if it's hot enough, drop a drop of water into the pan; if it sizzles and evaporates immediately, it means you can start cooking.
If you want, you can replace the oil with butter
Step 4. Arrange the scallops in the pan a few inches apart
Place them in the pan using the kitchen tongs. Make sure the first one starts sizzling right away. If so, add the others too, taking care not to put them too close to each other.
If there are a lot of scallops, you will need to cook them a little at a time
Step 5. Let the scallops brown on both sides for 2-3 minutes
It is important not to move them to obtain a uniform and golden crust on the underside. When they are browned and ready to turn, they will come off the pan with ease. Turn them using the tongs and let them cook on the other side for a couple of minutes or until they are firm to the touch. At that point, remove them from the pan.
- Be careful not to overcook them, or they will become tough and chewy.
- Measure the internal temperature of the scallops with a meat thermometer and make sure it has reached 63 ° C.
Step 6. Serve the scallops immediately on hot plates
Servine 4 or 5 per person. If you want, you can sprinkle them with a few drops of lemon juice to make them even tastier.
- Cook the scallops at the last moment to serve them hot.
- If they are left over, you can put them in an airtight container and refrigerate them for a couple of days.
- To heat the dishes, place them in the microwave for 30 seconds.
Method 3 of 3: Bake the Scallops in the Oven
Step 1. Preheat the oven to 200 ° C
Place one of the shelves in the center and wait for the oven to reach the desired temperature before baking the scallops.
Step 2. Pour the melted butter and garlic into a microwave safe dish
Melt the butter for 30 seconds in the microwave before pouring it into the pan in which you will cook the scallops. Add the garlic and mix to evenly distribute the seasonings.
You can also add a tablespoon (15ml) of white wine to make the scallops even tastier
Step 3. Arrange the scallops inside the baking dish
You can put them close together to make them all fit. Make sure the underside is in contact with the melted butter and minced garlic dressing to absorb the taste.
Step 4. Season the breadcrumbs with salt, pepper and parsley before spreading it over the scallops
Mix the ingredients well by mixing them in a large bowl. Spread a pinch of flavored breadcrumbs over each scallop.
You can also add half a teaspoon of lemon thyme which, in addition to the typical fragrance of thyme, contains the taste of citrus
Step 5. Bake the scallops in the oven for 18-20 minutes
Place the pan on the shelf in the center and let the shellfish cook for the indicated time, without opening the oven door, to avoid wasting heat. After 18-20 minutes, the breadcrumbs should have browned and the scallops should be cooked through.
Measure the internal temperature of the scallops with a meat thermometer and make sure it has reached 63 ° C. If not, put them back in the oven and let them cook longer
Step 6. Serve the scallops piping hot
Heat the dishes to prevent the scallops from cooling too quickly. Serve 4 or 5 per person and sprinkle them with a few drops of lemon juice to give them a sour note.
- If the scallops are left over, you can place them in an airtight container and refrigerate them for a couple of days.
- To heat the dishes, place them in the microwave for 30 seconds.
Warnings
- Make sure the internal temperature of the scallops reaches 63 ° C.
- Throw away any scallops that have an unpleasant odor or slimy texture.
