Frozen scallops come wet or dry on the market.Wet scallops are commonly treated with preservative phosphates. They absorb water making them weigh more, the absorbed water evaporates during cooking and, in turn, shrinks the scallops leaving them smaller, dry and somewhat tasteless. Furthermore, the added water does not let scallops brown properly during cooking. It is generally easy to discern treated scallops as they will usually appear snow-white in color.
Dry scallops are wild and natural, not treated with any chemicals. They are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality. Dry scallops caramelize naturally during cooking to a golden brown color that is very attractive when serving. There is no added water weight with dry scallops. Dry scallops generally have a natural vanilla color.
Frozen scallops should be thawed under refrigeration at or below 3°C. Running cold water over the scallops can help thaw them quicker. Keep the scallops in a sealed bag so their flavorful juices are not rinsed out. Pat them dry before cooking. Discard the orange collar. Discard the small white rectangle muscle.
(Small quantities can be thawed and cooked immediately in the microwave: 2 m for 6 frozen, rinsed scallops (100 g). Cover with kitchen paper to drain water. Lightly brown them in a little bit of oil or butter afterwards, or cook for a few s in some wine or cream or orange juice.)
Thawed or fresh scallops should always be cooked quickly on high heat. Always take care not to overcook scallops. As soon as they loose their translucency and turn opaque, they are done. Prefer olive oil to cook the scallops. Rub the scallops with some olive oil. Add salt, pepper or other spices after cooking.
To fry, heat olive oil in large nonstick skillet over high heat. When nearly smoking, add the dry-patted scallops. Cook and stir 2 to 4 m until scallops are opaque. Remove from heat. Alternatively, sprinkle the scallops with flour or almond powder to give them a mild crust.
To bake scallops, preheat oven to 190 °C. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the prepared pan. Place the pan containing the scallops in the oven. Bake for 12 to 15 m until white in color and slightly firm.
To broil, place the scallops in a well greased pan about 7 to 10 cm from heat source. Brush the scallops with melted butter. Cook until white in color and slightly firm.
To sauté, dip cleaned scallops in milk and lightly dust with flour. Melt enough butter in a skillet to cover the bottom. When the butter is hot, but not burned, place the scallops in the skillet. Cook until lightly browned on each side, turning once.
Use them sliced and raw in carpaccio or sashimi.
Read more tips. Read more scallops recipes.
