There are a variety of ways to cook scallops, but searing is by far one of the most popular methods. When seared properly, scallops develop a beautiful golden crust while remaining tender and succulent on the inside.
But the secret to preparing scallops, whether these are sea scallops or bay scallops, starts with the type of scallops that you buy. To get the very best golden crust you must start with what’s known as ‘dry scallops’. Dry scallops are natural scallops and that have not been treated with phosphates. When raw, they are vanilla colored, not pure white as you may often see.
Frozen or fresh, you just need to pat them dry with a paper towel and then season with kosher salt and black pepper.
Now you are ready to prepare any or all of my favorite scallop recipes.
Searing is the most popular method for preparing scallops. If you do prepare them this way, then I encourage you to check my post on How to Make Perfectly Seared Scallops Every Time! The technique comes from Jaques Pépin, a world renowned chef. I don’t know that he ever published a ‘how to’ on searing scallops, I just happened to be watching a very old episode and noticed how he prepared the scallops for searing. I have been making seared scallops this way ever since.
Another delightful method is to sauté scallops as I have for my recipe for Pan-Fried Garlic Butter Bay Scallops and another one of my absolute favorites, Butter Sautéed Scallops with Apple Pan Sauce. Bay Scallops and apples sound improbable but the combination is perfect!
If you’re in the mood for something lighter, try poaching scallops. In a saucepan, bring a mix of white wine, water, and herbs to a gentle simmer. Add the scallops and cook for 3-5 minutes, until they turn opaque. Poached scallops are soft and delicate, making them perfect for salads or light appetizers and are ideal for preparing an age old French favorite, Coquille St Jacques.
These are my absolute favorite and 10 best scallop recipes. Feel free to experiment with different sauces and sides – scallops pair wonderfully with risotto or pasta and are delicious with citrus, garlic, and fresh herbs. Whether seared, sautéed or poached, these versatile morsels are sure to elevate any meal.
