Scallop is a light and succulent seafood that is usually served in sophisticated restaurants, but it is also very easy to make at home. The frozen option is less expensive but still tastes great if prepared correctly. After defrosting it, you can grill or roast the scallop to serve up a delicious meal!
- 700 g of scallops in the shell.
- Salt and pepper.
- 1 tablespoon of olive oil.
- 1 teaspoon of lemon juice (optional).
Makes four servings.
- 700 g of scallops in the shell.
- ½ cup of melted butter.
- 1 tablespoon of chopped garlic.
- ¾ cup of breadcrumbs.
- ½ teaspoon of salt.
- ¼ teaspoon of pepper.
- 2 tsp chopped fresh parsley.
- 1 fresh lemon.
- 1 tablespoon of white wine (optional).
- ½ teaspoon of thyme (optional).
Makes three servings.
Method 1 of 3: Thawing the Scallops
Step 1. Clean the scallops if they come in the shell
Open the ladle with a butter knife inserted between the two halves. Then wash the scallop thoroughly under cold running water to remove dirt or sand. Use the knife to separate the large piece of white meat from the ladle.
- If the frozen scallops are not in the shell, skip this step.
- Only use cold water when washing them so they don't get soft.
Step 2. Place the scallops in the refrigerator one day before preparing them
Place the scallops in a large bowl covered with plastic wrap. Leave the bowl in the refrigerator for at least 24 hours before cooking the seafood. The next day, check if the scallops are still frozen or solid. If so, leave them in the fridge for another hour.
- The bowl should be large to hold the scallops and any melting water.
- Prepare them the same day or one day after putting them in the fridge.
Step 3. Place the scallops in cold water for an hour to thaw and use immediately
Fill a bowl with cold water and put the scallop packet inside. The package must be tightly closed so that water does not enter. Leave the package in the bowl for up to an hour to allow the scallops to slowly come to room temperature.
- If the mollusk gets wet, the texture will change.
- Have you ever thrown the package away? Place the scallops in a zip-lock bag.
Step 4. Thaw them in the microwave for immediate use
Place them in a microwave-safe container and cover them with a paper towel to prevent splashing and to ensure they heat evenly. Use the equipment's defrost option and check every 30 seconds until the scallops are completely defrosted.
In general, you need to put the weight in grams to defrost food in the microwave
Method 2 of 3: Sealing the Scallops
Step 1. Dry the scallops with a paper towel so they don't shrink and steam them
Fold a sheet of paper towel in half and wipe the scallop on all sides. Place it on a dry plate.
Sealed scallops are more golden if dried
Step 2. Add salt and pepper
Take a pinch of salt and pepper and season the scallops. Rub salt and pepper into all units so that they absorb the flavor better.
Step 3. Heat the oil in the skillet over medium heat
Add 1 tablespoon of olive oil to the skillet and allow it to heat up. If you splash a few droplets of water into the pan and they evaporate immediately, the pan is ready.
One option is to use butter instead of oil
Step 4. Place the scallops in the pan leaving a space of 2.5 cm between each
Use a tongs and notice if you hear a squeak as you touch the scallop to the bottom of the pan. Then add as many scallops as possible without overfilling the pan.
If necessary, prepare the scallops in smaller batches
Step 5. Seal them on both sides for two or three minutes
Do not move them during cooking so that they are browned. When it's time to turn them over, they should easily come unstuck from the bottom of the pan. Seal the other side for another two minutes until the scallops are firm. Then take them out of the pan.
- Don't overdo the time, as the shellfish can become hard and rubbery.
- Use a culinary thermometer and check that the internal temperature has reached 65 °C.
Step 6. Serve the scallops directly from the pan
Serve 4 to 5 scallops per person on warm dishes. For added flavor, squeeze a few drops of lemon on top of them.
- Prepare them last, just before serving the meal, so they are hot.
- Store leftovers in the refrigerator, in an airtight container, for three to four days.
- Heat the dishes in the microwave for 30 seconds.
Method 3 of 3: Roasting the Scallops
Step 1. Preheat oven to 200 °C
Position the rack at the center height and allow the oven to heat up well before putting the scallops to roast.
Step 2. Place the melted butter and garlic in a baking dish or baking dish
Melt the butter in the microwave for 30 seconds and use it to grease the pan. Mix the minced garlic with the butter and distribute it evenly on the bottom of the serving dish.
To add a touch of flavor, add 1 tablespoon of white wine
Step 3. Arrange the scallops on the platter
Place them side by side so they all fit in the form. All units must be in contact with the melted butter and garlic mixture to absorb the flavor.
Step 4. Mix breadcrumbs, salt, black pepper and parsley to bread the scallops
Beat the ingredients together in a large bowl. Take some of this mixture with your fingers and spread it over each scallop to bread it into a thin layer.
Also add ½ teaspoon of thyme if you like a fresher, citrus flavor
Step 5. Bake the scallops for about 20 minutes
Place the pan on the oven's center rack and close the door. Do not open the oven until the scallops are done, preventing the heat from escaping. Take them out of the oven after approximately 20 minutes, when the breadcrumbs are browned.
Check that the internal temperature of the scallops has reached 65 °C. Otherwise, leave them in the oven longer
Step 6. Serve the scallops while still hot
Put 4 to 5 units per person. Heat the dish so that the shellfish doesn't get cold while it's being served. Squeeze a little lemon on top if you want a touch of acidity.
- Store leftovers in the refrigerator for up to four days in an airtight container.
- Place dishes in the microwave for 30 seconds to heat them up.
- Check that the internal temperature of the scallop is 65 °C.
- Discard scallops that are foul-smelling or slimy.