Preparation, uses, and tips
Scallops cook quickly and toughen with heat. Small scallops can overcook in a very short
time. The secret to successful scallop cookery is to not overcook them.
Trim off any tough connective tissue. If any roe is attached, leave it on the piece and
cook along with the scallop.
Marinating
Place scallops in a tangy marinade of olive
oil and lemon juice. Cover and refrigerate for one hour.
Pan frying
Rinse scallops and pat dry with paper towels. Dredge in flour and spices if desired. Heat a
frying pan until hot and add oil. Add scallops, making sure they are not crowded in the pan,
and fry, turning occasionally, for 3 to 5 minutes. Scallops are done when opaque in the
center.
Deep frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep,
and the cooker should be less than half full of oil. Heat oil to 375°F (190°C),
using a thermometer to monitor temperature. Dip scallops in batter, drain, then slip them into
hot oil. Cook until brown, 2 to 3 minutes.
Poaching
Rinse and drain scallops. Bring a small amount of poaching liquid, consisting of water or
broth, and herbs and spices, to a simmer. Slip
scallops in, then cover pan and keep liquid at a simmer until scallops are opaque in the
center, 4 to 5 minutes.
Grilling
String scallops on a skewer or place them on perforated foil, 4 to 6 inches (about 10 to
15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of
grill. Cook just until opaque and moist on the inside, 3 to 4 minutes.
Buying and storing tips
Quality fresh scallops are easy to recognize. Fresh scallops smell like the sea, not strong
and fishy. Fresh scallops are ivory to light pink in color. Pure white scallops may have been
soaking in tripolyphosphate to make them appear plumper. Brown or dull-looking scallops are
just too old. Fresh live scallops in the shell are slightly opened, but will close slightly
when pinched. They have a fresh odor.
To store scallops, unwrap, place in a bowl covered with a wet paper towel, and refrigerate,
prepare, and eat them the same day. Store frozen scallops, double wrapped, in the freezer for
up to two months.
To thaw, unwrap, place scallops in a bowl or pan, cover, and let thaw overnight in the
refrigerator. To thaw more quickly, wrap scallops in waterproof plastic and place them in a
sink with cool running water, allowing about 1/2 hour per pound (about 454g). For fastest
thawing use the defrost cycle of your microwave allowing 2 to 5 minutes per pound (about 454g)
with equal standing time in between zaps. Scallops are easier to overcook than other
shellfish, so be sure not to pre-cook them in the thawing process.
Varieties
Sea scallops grow in deep waters off the East Coast of the United States. Bay scallops
(also called Cape Cod scallops), grow in bays and harbors and are smaller. Calico scallops,
grown in waters off Florida, are about the size of Bay scallops, and are mechanically shucked
and partially cooked. Scallops are also imported fresh from countries such as China and Peru.
Scallops are available shucked and, rarely, live in the shell. Their mild-flavored orange row
is sometimes sold along with the scallop meat.
Nutrition Highlights
Scallops, 5–6 large or 15 small (3 oz.)
(85g) (raw)
Calories: 75
Protein: 14.3g
Carbohydrate: 2.0g
Total Fat: 0.65g
Fiber: 0.0g
*Excellent source of: Selenium (18.8mcg), and
Vitamin B12 (1.3mcg)
*Good source of: Magnesium (47.6mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
When cooked (fried, breaded), scallops provide 0.135 grams of omega-3 fatty acids, derived from ALA (0.135g), per
100 grams of scallops.