Spicy Scallop Salad Recipe (2024)

FAQs

What flavors go best with scallops? ›

For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor. Finish by basting with butter and serve with a squeeze of lime juice for extra freshness.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. Remove the small side muscle from the scallops. Place a towel (or a few paper towels) down on a large plate.

Do not crowd the pan; work in batches if needed. Cook the scallops for 2 minutes, then flip. Cook the scallops undisturbed for 2 minutes. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does.

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized.

It is not necessary to wash scallops before cooking. Washing or soaking scallops in water will cause the scallop to absorb water. This will make it harder for the scallop to sear and caramelize and can create excess seepage water in the pan, which negatively affects the dish.

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

Never thaw scallops at room temperature. Rinse and pat dry. Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.

Brining is the key to great seared scallops

Brining also leads to a more flavorful dish as it also seasons the inside of the scallop. For even more of a flavor impact, you can also add a bit of lemon juice to the brine. Just be sure to pat the scallops dry after removing them from the brine.

Then, I recommend soaking the scallops in milk for an hour.

It removes the “fishy” odor and taste. Some fish, like salmon, only takes 20 minutes. Make sure you discard the milk.

How to infuse flavor into scallops? ›

Let that butter brown a bit. Then the scallops go in. Scallops are low-fat and high in protein with lots of vitamins, minerals and antioXidant. while I recommend cooking them in butter for the best Sear,you can cook them in vegetable, canola or grapeseed oil if prefeerd.

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil. The cooking times above are for sea scallops, not diver or bay scallops.

For a simple but classic presentation, sear scallops in butter. Serve over pasta with olive oil, a squeeze of lemon and a sprinkle of Parmesan cheese. You can also serve them on a pillow of pureed cauliflower or root vegetables. The creamy side is a wonderful partner to the chewy but buttery scallop.

Fresh squeeze of lemon and sprinkle of Italian parsley just before serving. Don't wanna' over power the delicate taste and sweetness of the scallops. no sauce. Salt & Pepper, cooked in melted Butter, and perhaps sprinkled with a little lemon juice.

Apply kosher salt, black pepper. Optionally a squeeze of lemon juice and a bit of garlic. Heat a small amount of olive oil or unsalted butter in a stainless or cast iron skillet over high heat. Place scallops in the pan and let sear for 2– minutes.

With the leaves starting to change, it's becoming more apparent that fall is here, and with the falling leaves comes the best time of the year to eat scallops. Although they are available year-round, scallops are in their peak season from late fall through the winter, ensuring the freshest catch during these months.

Sprinkle the scallops generously with kosher salt and black pepper, or your seasoning of choice: Try spices like cumin, garam masala, or smoked paprika, or go for citrusy notes with lemon or lime zest. Remember that you can add more flavor after cooking, so going simple here is fine.