Scallops: Like clams, mussels, oysters, and other bivalves, scallops are filter feeders; they remove suspended minerals from the water and, as a result, can improve water quality. The mollusks’ two saucer-shaped shells are connected by an adductor muscle, the part of the scallop that is edible. Some scallops have a red roe that is prized in Europe. In North America, the roe is mostly not used. Sea scallops vs. bay scallops:
Sea scallops range in size from 1"–2" in diameter; they’re prized for their firm yet tender meat and slightly sweet flavor. They’re found in deep, cold water along the Atlantic coast and worldwide. Atlantic sea scallops can be found year-round, but their peak season arrives in the last few months of the year. Sea scallops cook quickly (about 4–5 minutes) and are often pan-seared to develop a nice, caramelized crust. Bay scallops are smaller and sweeter than sea scallops. They’re found in estuaries up and down the Eastern Seaboard, from Nantucket Bay to Florida’s Gulf Coast, and are in season from October to January. Since they cook very quickly (about 2–3 minutes, total time), they won’t get a nice sear like larger sea scallops. You can sauté them and are also popularly used in stews, pasta dishes, and gumbo, sometimes alongside other shellfish like shrimp.
How to shop for scallops: Whether you’re buying fresh scallops from the fishmonger or frozen from the grocery store, there are a few things to look for. Make sure to buy dry scallops.They have a creamy hue whereas the alternative, wet scallops, are plumped with salt water and other additives that are transparent white which impede browning. How many scallops per person: To feed 2 people: 6–8 scallops, about ⅓ pound To feed 6 people: 18–24 scallops, about 1 pound To feed 10 people: 30–40 scallops, about 1½ pounds
How to prepare scallops: When it comes to cooking scallops, a little bit of prep time goes a long way. Properly drying scallops (yes, even dry scallops must be pat dry) is crucial to achieving a golden-brown crust. Here are a few steps to take before you get started: Dry the scallops. Line a baking sheet with a kitchen towel and place the scallops on top. Add another kitchen towel on top and let them sit for 10 minutes; the towels will absorb the scallops’ excess moisture. If you don’t have 10 minutes, simply pat the scallops dry on both sides with a paper towel and proceed.
Remove the abductor muscle. Before cooking, you’ll want to remove the crescent-shaped side muscle from the scallops. While edible, this small rectangular piece called the abductor muscle, can get tough during cooking.
Season the scallops. Sprinkle the scallops with sea salt and ground pepper, or your seasoning of choice: Try spices like cumin, garam masala, or smoked paprika, or citrusy notes with lemon or lime zest.
How to cook scallops: Scallops take well to a variety of preparations: grilling, frying, sliced raw for crudo and sushi or tossed with citrus juice to make ceviche, and more. Pan-seared scallops are a standard preparation. With this easy recipe, you can prepare a seafood dinner in under 15 minutes, start to finish.
For best results,get the pan hot. 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. If using stainless steel, heat the pan before adding oil, which creates a nonstick barrier. Start with oil, not butter. Since you want the pan to be almost smoking-hot, it’s best to sear the scallops in olive oil, not butter. Oil has a higher smoke point than butter, so it’s less likely to burn when exposed to high heat. You could also use any neutral oil or ghee. To finish, add cubes of cold butter towards the end of the cooking process to baste the scallops and give them a glossy sheen.
Cook mostly on the first side. If you want your scallops to develop a nice crust, most of the cooking should happen on just one side of the scallop. Once the scallops have caramelized (3–4 minutes), flip and cook for another 1–2 minutes to finish.
Be careful not to overcook. When overcooked, scallops will turn rubbery and chewy. If your scallops are on the smaller side, they may not take as long to cook through—don’t be afraid to pull them off the heat a bit sooner.