Scallops

Scallops are a type of shellfish that are known for their sweet, delicate flavor and tender texture. They are available year-round, but are at their peak from October through March. Scallops are used in a variety of cuisines, including French, Italian, and Asian, and are often pan-seared, grilled, or used in pasta and risotto dishes. They are also a popular choice for seafood stews and chowders.

Scallops Synonyms

Pecten
Coquille Saint-Jacques

Scallops Substitutes

Different Forms/Types of Scallops

Fresh Scallops

Whole, unprocessed scallops, ideal for searing or grilling. They can be found in two varieties: sea scallops and bay scallops.

Canned Scallops

Scallops preserved in a can, typically in brine or oil. They are pre-cooked and ready to eat or use in recipes.

Frozen Scallops

Scallops that have been flash frozen to preserve their freshness. They need to be properly thawed before cooking.

How to Choose Scallops

When purchasing fresh scallops, look for ones that are firm, moist, and have a sweet, fresh sea smell. Avoid scallops that are dry, discolored, or have a strong fishy odor. For frozen scallops, ensure the package is tightly sealed and shows no signs of freezer burn. When buying canned scallops, check the expiration date and ensure the can is not dented or bulging.

Cooking/Prep Tips for Scallops

Scallops are a delicate seafood that require careful handling and cooking to maintain their sweet, buttery flavor and tender texture. Overcooking can result in a rubbery texture, so it's crucial to monitor the cooking time closely. Scallops should be cooked until they're just opaque in the center, which usually takes about 1-2 minutes per side for sea scallops and less for smaller bay scallops. Also, patting scallops dry before cooking can help achieve a nice sear. When seasoning, keep it simple to let the scallops' natural flavor shine through. A little salt, pepper, and perhaps a squeeze of lemon juice are often all that's needed.

Shelf Life of Scallops

Fresh scallops should be stored in the refrigerator and used within two days of purchase. They can be kept on ice or in a dish covered with a damp cloth. Frozen scallops should be kept in the freezer until ready to use, and then thawed in the refrigerator. Once thawed, they should be used within two days. Canned scallops should be stored in a cool, dry place until opened, and then any leftovers should be transferred to a sealed container and refrigerated. Opened canned scallops should be used within two days.

Recommended Brands for Scallops

fresh scallops: Fulton Fish Market

canned scallops: Crown Prince

frozen scallops: Sea Best

Cooking Techniques for Scallops

Baking: Baking is a gentler cooking method that can help prevent overcooking. Place scallops in a baking dish, add your choice of seasonings or sauce, and bake at 400°F (200°C) for 10-12 minutes.

Searing: This is the most common method of cooking scallops. Heat a pan over high heat, add a small amount of oil or butter, and sear the scallops for 1-2 minutes on each side until they have a golden crust and are just opaque in the center.

Grilling: Scallops can also be grilled for a smoky flavor. Skewer the scallops to prevent them from falling through the grill grates, and cook over high heat for about 2 minutes per side.

Popular Scallops Recipes

Seared Scallops with Garlic Butter
Grilled Scallops with Lemon Herb Sauce
Baked Scallops with Parmesan

Scallops Nutritional Information (100g)

fat: 0.8 g
fiber: 0 g
sugar: 0 g
protein: 16.7 g
calories: 88 kcal
carbohydrates: 5.5 g

Flavor Combinations

Scallops pair well with a variety of flavors and ingredients. They're often served with butter, garlic, and lemon to enhance their sweet flavor. Other good pairings include white wine, cream, parsley, chives, and tarragon. Scallops also go well with other seafood like shrimp and lobster, as well as vegetables like peas, asparagus, and spinach. For a sweet contrast, try pairing scallops with corn or mango.

Allergen Information

Scallops are a common allergen, especially among those with shellfish allergies. Symptoms can range from mild to severe and can include hives, swelling, difficulty breathing, and anaphylaxis. Those with a known shellfish allergy should avoid scallops.

Ingredient Comparisons

Scallops vs Mushrooms