Scallops are prized for their sweet, delicate flavor and tender texture. These bivalve shellfish are a favorite in seafood dishes, whether seared to a golden brown or served raw as part of a fresh ceviche. Scallops are high in protein and low in fat, making them a healthy option for meals. Their mild, slightly sweet taste allows them to pair well with various ingredients, from butter and garlic to citrus and herbs. They’re versatile, quick to cook, and elegant enough for any special occasion.
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Scallops
National Scallop Day and National Fried Scallop Day
Scallops have not one, but two days dedicated to their deliciousness! National Scallop Day is celebrated on March 12th, highlighting the versatility of scallops in gourmet and everyday cooking. Whether seared, grilled, or baked, scallops are a favorite for their sweet, tender flavor. In addition, October 2nd is National Fried Scallop Day, which celebrates the crispy, golden-brown version of this seafood delight. Fried scallops, often breaded and deep-fried, are especially popular in coastal areas and seafood restaurants. These two holidays offer perfect opportunities to enjoy scallops in various forms, from elegant dishes to casual, crispy bites.
FAQ About Scallops
What are the best types of scallops for cooking?
There are two main types: sea scallops and bay scallops. Sea scallops are larger and best for searing, while bay scallops are smaller and sweeter, ideal for quick sautéing or adding to pastas.
How do you know when scallops are done cooking?
Scallops are done when they are opaque and firm to the touch. Overcooking them can lead to a rubbery texture, so cook them just until they reach this point—typically only a few minutes per side.
How should scallops be stored?
Store fresh scallops in the coldest part of the refrigerator, tightly wrapped, for up to two days. For longer storage, you can freeze scallops for up to three months.
Are scallops healthy?
Yes! Scallops are low in fat, high in protein, and a great source of omega-3 fatty acids, which support heart health. They also provide key vitamins and minerals like B12, magnesium, and zinc.
History of Scallops in Cooking
Scallops have been a delicacy for centuries, especially in coastal regions. Evidence shows that ancient civilizations, like the Greeks and Romans, harvested and ate scallops. Due to their delicate flavor and the difficulty of harvesting them from the ocean floor, scallops were considered a luxury item. Scallop shells, notably, have also held cultural significance, symbolizing beauty and protection in various myths and legends.
In the Middle Ages, scallops were eaten by pilgrims on their journey to the shrine of Saint James in Spain, which is why the scallop shell became the emblem of the pilgrimage and Saint James. Today, the scallop shell is widely recognized as a symbol of seafood and is even used as branding by a major oil company, Shell.
Commercial scallop fishing began to thrive in the 19th century, especially in areas like New England in the United States, Japan, and Europe. Scallops were initially harvested by hand from shallow waters, but as demand grew, methods evolved, with dredging becoming more common. Today, scallops are farmed as well as wild-caught, making them more widely available around the world.
Scallops are now a mainstay in gourmet cuisine. In French cooking, they are often featured in delicate sauces, while in Japanese cuisine, they are frequently enjoyed raw as sushi or sashimi. In the United States, seared scallops have become a popular dish at upscale restaurants, showcasing the simplicity and elegance of this seafood.
Scallop Timeline
- Ancient Greece and Rome: Scallops are considered a luxury food item.
- Middle Ages: Pilgrims adopt the scallop shell as a symbol of their journey to the shrine of Saint James.
- 19th Century: Commercial scallop fishing expands, particularly in New England.
- Early 20th Century: Scallops become widely available through improved harvesting techniques.
- Today: Scallops are a gourmet favorite, featured in dishes worldwide from seared scallops to raw preparations in sushi.
Tips for Cooking Scallops
- Pat dry before cooking: Scallops contain a lot of moisture, which can prevent them from getting a good sear. Use paper towels to thoroughly dry scallops to achieve a golden-brown crust before cooking.
- Don’t overcook: Scallops cook quickly—typically 2-3 minutes per side. Overcooking them can make them tough and rubbery, so watch them closely.
- Use high heat: When searing scallops, ensure your pan is hot before adding them. This will give them a nice caramelized crust while keeping the inside tender.
- Season simply: Scallops have a natural sweetness that doesn’t need overpowering. A sprinkle of salt and pepper, lemon juice, or a dash of garlic butter, is usually all you need.
- Rest after cooking: After removing scallops from the pan, let them rest for a minute or two. This allows the juices to redistribute and keeps them tender.
- Choose dry-packed scallops: Look for “dry-packed” scallops rather than “wet-packed” or treated with chemicals. Due to the lack of excess moisture, dry-packed scallops are fresher and sear better.
- Defrost properly: If using frozen scallops, defrost them in the refrigerator overnight. Avoid using the microwave, as it can partially cook them, leading to uneven results when you’re ready to cook.
Recommended Kitchen Products
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- Cast iron skillet: A cast iron skillet is ideal for searing scallops because it retains heat well and helps create a perfect crust.
- Fish spatula: A thin, flexible fish spatula makes flipping scallops easy without tearing their delicate texture.
- Seafood scissors: These help clean fresh scallops, making removing the scallop from the shell easier if you’re buying them whole.
- Instant-read thermometer: An instant-read thermometer ensures your scallops are cooked just right for perfect doneness. Scallops should be 125-130°F when ready.
- Nonstick skillet: For those just starting to cook scallops, a nonstick skillet can help prevent them from sticking and tearing while searing.
Serving Suggestions
- With lemon-butter sauce: Serve seared scallops drizzled with a simple lemon-butter sauce for a classic, elegant dish.
- On a bed of risotto: Creamy risotto complements scallops’ delicate texture. Try pairing it with lemon or Parmesan risotto for a rich, flavorful meal.
- In pasta dishes: Add scallops to linguine or fettuccine with a light garlic and white wine sauce for perfect seafood pasta.
- With roasted vegetables: Scallops pair beautifully with roasted vegetables like asparagus, Brussels sprouts, or squash. Their sweetness balances the earthy flavors of the vegetables.
- Over a salad: For a lighter option, serve scallops on top of a fresh green salad with arugula, spinach, or mixed greens. Add citrus vinaigrette for a bright, zesty flavor.
- As part of a surf and turf: Pair scallops with a grilled steak or other meats for an indulgent surf and turf meal, blending the best of land and sea.
Enjoy Scallops for Any Occasion
Scallops bring a touch of elegance to any meal, whether you’re preparing a quick weeknight dinner or a special occasion feast. Their delicate flavor, combined with their easy preparation, makes them a go-to option for seafood lovers. Scallops transform into a delicious and visually impressive dish with just a few minutes of cooking. Whether you’re searing them in butter or adding them to a fresh salad, scallops can elevate any meal with their sweet, tender taste.
