Experts librate in on how to prepare these darling lamellibranch .
Jacob Fox
With a briny , softly sweet flavor and a tender grain , fresh scallops are a dainty — and one that is fairly easy to make at homeonce you bonk how . You canpan sear themfor an elegantdinner for twothat comes together in proceedings or add together them to a fresh and flavorfulcevicheorstir fry . And the quick - cooking shellfish is not just delightful ; it ’s also full of nutritionary benefit .
“ Scallops are a lean , heart - healthy protein option that are low in calories and saturate blubber while provide about 20 grams of protein per three - oz. portion , making them a great selection to endorse muscle ontogeny and repair , ” says Cassandra Padula Burke , RDN , CPT , show dietitian nutritionist , triathlon coach and owner of Catalyst Performance Lab in Finksburg , Maryland .
If you ’re new to cooking scallops , you might have some questions — including whether or not you call for to dampen them , like some other types of seafood . We beg three experts to discover out .
Should You Wash Scallops?
While other bivalves likeclamsandmusselsshould be wash to remove any grit or Amandine Aurore Lucie Dupin before cooking , all of our expert are in agreement : it ’s not necessary to wash scallops . In fact , doing so can cause them to immerse excess water , negatively impact their flavor and texture .
“ It ’s best not to rinse scallops , as it can add unnecessary moisture that affects their texture , ” saysKaitlyn Comeau , RD , registered dietitian , physical fitness instructor , sleep and retrieval coach and proprietor ofKC Gaining Wellnessin Nova Scotia , Canada . “ Most crenelle are already houseclean , and excess water can prevent a good sear . alternatively , gently pat them wry with a paper towel . ”
That said , if you do feel the need to rinse crenel , do so very concisely under cold pee and then immediately pat them dry with a paper towel to get free of any spare wet before cookery . “ The key fruit is to understate wet retention , ” Burke says .
How to Store Scallops
Scallops are extremely perishable , so it ’s imperative to observe proper memory guideline to keep them impudent . you’re able to keep them in their original packaging from the computer storage , saysKristen Lorenz , RD , registered dietician and proprietor ofKLL Nutritionin Grand Rapids , Michigan , or transfer to an airtight container .
All of our experts recommend keep scallops in the coldest part of your icebox , ideally on ice . Since crenation have a comparatively brusque ledge life , you should design to use them within 1 to 2 solar day for the best quality . If you do n’t plan to cook your escallop that chop-chop , drain any liquidness and then transfer them to the deep-freeze , where they ’ll last up to three months . When you ’re quick to cook them , check that to thaw bit by bit in the icebox overnight — never thaw scallop at way temperature — and pat dry .
How to Buy, Prepare, and Cook Scallops
When buying novel scallop , bet for ones that are creamy beige to lighter pink in color , and steer exculpated of any that look yellowed or have grayish spots . They should be stiff and moist and retain their shape when touched . deflect any scallop that smell fishy , sour , or sulfurlike — wise scallops should have a briny or mildly sweet seaweed aroma , Comeau state . Before cookery , Burke says to pat scallops dry and check for any eggshell fragments . scallop should then be fudge to an internal temperature of 145 ° F .
“ For food safety equipment , always ready scallop to an internal temperature of 145 ° F to ensure any harmful bacteria are wipe out , ” Lorenz says . “ Also , avoid cross - contamination by using separatecutting boardsand utensils for sore scallops and other food . ”
Timing is key when it come to cooking scallops . Whether you plan to pan sear , grill , grilling , orair frythem , avoid overcook scallops , which can run to a rubbery texture . “ The muscularity fibers in scallops declaration as they are cooked , which is why there is a fine line between a juicy scallop and a rubbery one , ” Burke says .
