Scallops One Two Three: Three Easy and Delicious Scallop Recipes
Scallops are a delectable seafood delicacy, often associated with fine dining. However, preparing scallops at home doesn’t have to be intimidating or complicated. With a few simple techniques and fresh ingredients, you can create restaurant-quality scallop dishes in your own kitchen. This article presents three easy and delicious scallop recipes – Scallops with Lemon-Garlic Butter Sauce, Pan-Seared Scallops with Brown Butter and Sage, and Scallop Ceviche – each offering a unique flavor profile and culinary experience. Let’s embark on this culinary adventure and explore the wonderful world of scallops!
## Understanding Scallops: A Primer
Before we dive into the recipes, let’s understand what makes scallops so special.
* **Types of Scallops:** The most common types are sea scallops and bay scallops. Sea scallops are larger, typically about 1.5 to 2 inches in diameter, and have a firmer texture. Bay scallops are smaller, usually around 0.5 inches in diameter, and are more tender and sweeter. For the recipes below, we’ll primarily focus on sea scallops, but bay scallops can be substituted in some cases, adjusting cooking times accordingly.
* **Freshness is Key:** The quality of scallops is paramount. Fresh scallops should have a sweet, briny smell, not a fishy or ammonia-like odor. Look for scallops that are dry-packed, meaning they haven’t been soaked in water. Wet-packed scallops tend to absorb water, making them difficult to sear properly.
* **Prep Work Matters:** Before cooking, rinse the scallops under cold water and pat them completely dry with paper towels. This step is crucial for achieving a beautiful sear.
* **Removing the Side Muscle:** Sometimes, a small, tough side muscle remains attached to the scallop. This muscle is edible but can be chewy. You can easily remove it by gently pulling it off with your fingers. It looks like a small tag on the side of the scallop.
## Recipe 1: Scallops with Lemon-Garlic Butter Sauce
This classic recipe is a quick and flavorful way to showcase the natural sweetness of scallops. The lemon-garlic butter sauce adds a bright and savory touch that complements the delicate flavor of the scallops perfectly.
**Ingredients:**
* 1 pound sea scallops, dry-packed
* 2 tablespoons olive oil
* 4 tablespoons unsalted butter, divided
* 2 cloves garlic, minced
* 1/4 cup dry white wine (optional, but adds depth of flavor)
* 2 tablespoons lemon juice, freshly squeezed
* 1 tablespoon chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Lemon wedges for serving
**Instructions:**
1. **Prepare the Scallops:** Rinse the scallops under cold water and pat them completely dry with paper towels. Season generously with salt and freshly ground black pepper.
2. **Sear the Scallops:** Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. The skillet should be hot enough that a drop of water sizzles immediately. Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
3. **Make the Lemon-Garlic Butter Sauce:** Remove the scallops from the skillet and set aside. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
4. **Deglaze the Pan (Optional):** If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce for about a minute.
5. **Finish the Sauce:** Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Simmer for another minute, allowing the sauce to slightly thicken.
6. **Serve:** Return the scallops to the skillet and toss to coat with the sauce. Serve immediately with lemon wedges and your favorite side dishes, such as pasta, rice, or roasted vegetables.
**Tips and Variations:**
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and cause the scallops to steam instead of sear. Cook in batches if necessary.
* **Adjust the Lemon Juice:** Add more or less lemon juice to suit your taste.
* **Add Red Pepper Flakes:** For a touch of heat, add a pinch of red pepper flakes to the sauce.
* **Serve with Angel Hair Pasta:** Toss the scallops and sauce with cooked angel hair pasta for a complete meal.
* **Use Capers:** Add a tablespoon of capers to the sauce for a briny flavor.
## Recipe 2: Pan-Seared Scallops with Brown Butter and Sage
Brown butter, also known as *beurre noisette*, adds a rich, nutty flavor to scallops that is simply divine. The addition of fresh sage elevates the dish with its earthy and aromatic notes. This recipe is elegant yet surprisingly easy to make.
**Ingredients:**
* 1 pound sea scallops, dry-packed
* 2 tablespoons olive oil
* 6 tablespoons unsalted butter
* 10-12 fresh sage leaves
* 1 clove garlic, minced (optional)
* Salt and freshly ground black pepper to taste
* Lemon wedges for serving (optional)
**Instructions:**
1. **Prepare the Scallops:** Rinse the scallops under cold water and pat them completely dry with paper towels. Season generously with salt and freshly ground black pepper.
2. **Sear the Scallops:** Heat the olive oil in a large skillet over medium-high heat. Add the scallops to the skillet, ensuring they are not overcrowded. Sear for 2-3 minutes per side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.
3. **Make the Brown Butter Sage Sauce:** Reduce the heat to medium. Add the butter to the skillet. As the butter melts, it will start to foam and then turn golden brown. Watch it carefully, as it can burn quickly. Continue cooking until the butter has a nutty aroma and the milk solids have settled at the bottom of the pan, turning a deep brown color. This typically takes 3-5 minutes.
4. **Add Sage and Garlic (Optional):** Once the butter is browned, add the sage leaves and minced garlic (if using) to the skillet. Cook for about 30 seconds, or until the sage is fragrant and the garlic is lightly golden. Be careful not to burn the sage or garlic.
5. **Season and Serve:** Season the brown butter sage sauce with salt and pepper to taste. Return the scallops to the skillet and spoon the sauce over them. Serve immediately with lemon wedges, if desired.
**Tips and Variations:**
* **Watch the Butter Closely:** Browning butter requires close attention. Don’t walk away from the stove, as it can burn quickly. The color should be a rich amber-brown, and the aroma should be nutty.
* **Use Clarified Butter:** Clarified butter has a higher smoke point than regular butter, making it less likely to burn. You can use clarified butter in place of regular butter for this recipe.
* **Add a Splash of Balsamic Vinegar:** A splash of balsamic vinegar can add a touch of sweetness and acidity to the sauce.
* **Serve with Gnocchi or Risotto:** Pan-seared scallops with brown butter and sage are delicious served over gnocchi or risotto.
* **Garnish with Toasted Pine Nuts:** Sprinkle toasted pine nuts over the scallops for added texture and flavor.
## Recipe 3: Scallop Ceviche
Ceviche is a refreshing and vibrant dish that involves “cooking” seafood in citrus juice. The acidity of the citrus denatures the proteins in the scallops, giving them a cooked-like texture. Scallop ceviche is a light and flavorful appetizer or light meal, perfect for warm weather.
**Ingredients:**
* 1 pound sea scallops, dry-packed, cut into 1/2-inch pieces
* 1/2 cup fresh lime juice
* 1/4 cup fresh lemon juice
* 1/2 red onion, finely diced
* 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
* 1/2 cup chopped cilantro
* 1 avocado, diced
* Salt and freshly ground black pepper to taste
* Tortilla chips or tostadas for serving
**Instructions:**
1. **Prepare the Scallops:** Rinse the scallops under cold water and pat them completely dry with paper towels. Cut the scallops into 1/2-inch pieces.
2. **Marinate the Scallops:** In a glass or stainless steel bowl (avoid using aluminum, as it can react with the citrus), combine the scallops, lime juice, and lemon juice. Make sure the scallops are completely submerged in the citrus juice. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours, until the scallops are opaque and firm.
3. **Add the Vegetables and Herbs:** Drain the citrus juice from the scallops. Add the red onion, jalapeño pepper, and cilantro to the scallops. Season with salt and pepper to taste. Gently stir to combine.
4. **Add the Avocado:** Just before serving, gently fold in the diced avocado.
5. **Serve:** Serve the scallop ceviche immediately with tortilla chips or tostadas.
**Tips and Variations:**
* **Use the Freshest Scallops Possible:** Because the scallops are not cooked with heat, it’s crucial to use the freshest, highest-quality scallops available.
* **Don’t Over-Marinate:** Over-marinating the scallops can make them tough and rubbery. Check the scallops periodically to ensure they are properly “cooked” but not overdone.
* **Adjust the Spice Level:** Add more or less jalapeño pepper to adjust the spice level to your preference. You can also substitute serrano peppers for a hotter flavor.
* **Add Other Vegetables:** Experiment with adding other vegetables, such as diced tomatoes, cucumbers, or bell peppers.
* **Serve with Hot Sauce:** Serve with your favorite hot sauce for an extra kick.
* **Mango Salsa Addition:** Add diced mango for a sweet and tangy element.
## Choosing the Right Scallops
As mentioned before, the quality of your scallops significantly impacts the final dish. Here’s a more detailed guide to selecting the best scallops:
* **Smell:** Fresh scallops should have a clean, slightly salty, sea-like aroma. Avoid scallops that smell fishy, sour, or like ammonia, as these are signs of spoilage.
* **Appearance:** Look for scallops that are firm, plump, and moist, but not waterlogged. They should have a natural color, ranging from creamy white to light tan or pink, depending on the species and diet. Avoid scallops that appear dull, slimy, or discolored.
* **Dry-Packed vs. Wet-Packed:** Opt for dry-packed scallops whenever possible. Dry-packed scallops are not treated with phosphates, which cause them to absorb water. Wet-packed scallops can be watery, making it difficult to achieve a good sear, and they may also shrink significantly during cooking. Check the packaging for the terms “dry-packed” or “chemical-free.”
* **Source:** Whenever possible, choose scallops that are sustainably harvested. Look for certifications from organizations like the Marine Stewardship Council (MSC). Buying sustainably sourced scallops helps to protect marine ecosystems and ensure the long-term availability of this delicious seafood.
* **Size:** Sea scallops typically range in size from U/10 (under 10 scallops per pound) to U/20 (under 20 scallops per pound). Larger scallops are generally more expensive, but they offer a more substantial bite. The size you choose depends on your personal preference and the specific recipe you’re making.
## Cooking Tips for Perfect Scallops
Mastering the art of cooking scallops requires a few key techniques:
* **Pat Dry:** This is the single most important step for achieving a beautiful sear. Use paper towels to thoroughly dry the scallops before cooking. Excess moisture will prevent the scallops from browning properly.
* **Hot Pan, High Heat:** Use a heavy-bottomed skillet, such as cast iron or stainless steel, and heat it over medium-high to high heat. The pan should be hot enough that a drop of water sizzles immediately. A hot pan is essential for creating a good sear.
* **Don’t Overcrowd:** As mentioned before, overcrowding the pan will lower the temperature and cause the scallops to steam instead of sear. Cook the scallops in batches if necessary, leaving plenty of space between them.
* **Use the Right Oil:** Choose an oil with a high smoke point, such as olive oil, canola oil, or grapeseed oil. This will prevent the oil from burning and imparting a bitter flavor to the scallops.
* **Don’t Overcook:** Scallops cook quickly, so it’s important to watch them carefully. Overcooked scallops will be tough and rubbery. Cook the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
* **Let Rest (Optional):** After cooking, you can let the scallops rest for a minute or two before serving. This will allow the juices to redistribute, resulting in more tender and flavorful scallops.
## Serving Suggestions
Scallops are incredibly versatile and can be served in a variety of ways. Here are a few serving suggestions:
* **Appetizer:** Serve seared scallops as an appetizer with a simple lemon-butter sauce or a drizzle of balsamic glaze.
* **Main Course:** Pair scallops with pasta, risotto, polenta, or roasted vegetables for a complete meal.
* **Salad:** Add grilled or seared scallops to a salad for a protein boost and a touch of elegance.
* **Tacos or Wraps:** Use scallops as a filling for tacos or wraps, adding your favorite toppings and sauces.
* **Alongside Steak or Chicken:** Scallops make a luxurious addition to any surf-and-turf meal.
## Storage Tips
Proper storage is essential for maintaining the quality and safety of scallops:
* **Refrigerate:** Fresh scallops should be refrigerated immediately after purchase. Store them in the coldest part of the refrigerator, ideally on a bed of ice, for up to 1-2 days.
* **Freeze:** If you don’t plan to use the scallops within 1-2 days, you can freeze them. To freeze scallops, pat them completely dry with paper towels, then place them in a single layer on a baking sheet. Freeze for about 30 minutes, or until solid. Transfer the frozen scallops to a freezer-safe bag or container and store them in the freezer for up to 3 months.
* **Thawing:** Thaw frozen scallops in the refrigerator overnight. Do not thaw scallops at room temperature, as this can promote bacterial growth.
* **Cooked Scallops:** Cooked scallops should be refrigerated within 2 hours of cooking. Store them in an airtight container for up to 3-4 days.
## Conclusion
With these three easy and delicious scallop recipes – Scallops with Lemon-Garlic Butter Sauce, Pan-Seared Scallops with Brown Butter and Sage, and Scallop Ceviche – you can now confidently prepare restaurant-quality scallop dishes at home. Remember to choose fresh, high-quality scallops, follow the cooking tips provided, and experiment with different flavors and variations to create your own signature scallop creations. Enjoy the culinary journey and savor the delightful taste of scallops!