How to cook scallops

Imagine you’ve just returned from a delightful seafood market, your bag filled with fresh scallops, and excitement fills the air. You’re ready to impress yourself and perhaps some dinner guests with a culinary masterpiece, yet a nagging question lingers in your mind: How do I cook scallops perfectly? This delicate shellfish, known for its sweet flavor and tender texture, can be intimidating to prepare, but fear not! In this guide, we’ll navigate the steps necessary to ensure your scallops turn out beautifully every time.

To cook scallops, first heat a non-stick skillet over medium-high heat, add some oil or butter, season the scallops with salt and pepper, and then sear them for about 2-3 minutes on each side until golden brown.

To cook scallops perfectly, start by selecting high-quality, fresh scallops–look for a pearly white color and a sweet, briny aroma. Rinse them gently under cold water and pat them dry with paper towels; excess moisture can prevent a good sear. Season the scallops generously with salt and pepper.

Heat a non-stick skillet or cast-iron pan over medium-high heat and add a small amount of oil (like canola or grapeseed) or butter. Allow the oil to heat until it’s shimmering, ensuring it’s hot enough that when the scallops touch the surface, they sizzle.

Carefully place the scallops in the pan, making sure not to overcrowd them, which helps maintain the heat of the cooking surface. Cook on the first side for about 2 to 3 minutes until they develop a golden-brown crust; resist the temptation to flip them too soon. Once they are nicely browned, gently turn them over and cook for another 1-2 minutes until they are opaque and firm to the touch. The ideal cooking time can vary based on the size of the scallops, so keep an eye on them to avoid overcooking, which can lead to a rubbery texture.

Serve your scallops with a drizzle of lemon juice or a light sauce to complement their natural sweetness and enjoy your delicious creation!