Easy Honey-Glazed Scallops Recipe - Baker by Nature (2024)

FAQs

Why do you soak scallops in milk? ›

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.

For Wet Scallops, Consider Brining

According to Molly Birnbaum of America's Test Kitchen, briefly brining scallops masks the chemically and slightly soapy taste imparted by the phosphate soak: “Soak them in 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 30 minutes.

If you find your scallops are rubbery or chewy, they're likely overcooked. To fix, simply cook your next batch of scallops for a shorter amount of time. With a reduced cooking time, you may need to increase the heat under the pan to ensure they sear nicely & develop the coveted golden brown & crust.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

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.

Keep the milk-soaked scallops in your fridge for about an hour and drain before using. If you're planning on searing your scallops, make sure to pat them dry of any remaining milk before proceeding.

If scallops have too much moisture on the outside, they won't brown properly. If you have whole scallops, in the shell, you need to wash them, to get off any sand and mud. Scallops that have been processed, so you just have the muscle, have been washed. No need to wash them again.

If you have whole scallops on the shell, or directly off them, remove the tough membrane, black intestinal thread and other organs surrounding the adductor muscle, without damaging the coral.

Scallops need little more than butter or olive oil, seasoning, fresh herbs, and a few minutes on the stovetop before they're golden, and ready to served. It's that easy.

Select a bowl or dish that is large enough to hold all of the scallops and deep enough that they can all be covered with milk. After rinsing, place the scallops in the bowl or dish and pour enough milk over them to cover completely. Cover the bowl, and place it in the refrigerator. Allow them to soak for one hour.

Should sea scallops be at room temperature before cooking? ›

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

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.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

Pull the muscle off and discard. Pat dry and sprinkle with salt and pepper. Pat the scallops dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.

Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly.

Brining is the key to great seared scallops

Brining helps to even out the flavor of wet scallops while removing the chemical taste from the STP, explains A Couple Cooks, who recommends mixing 4 cups of room temperature water with 2 tablespoons of kosher salt and letting the scallops sit in the mixture for 10 minutes.