How to Cook Scallops

I have recently come to the conclusion that scallops are one of my favorite {if not my favorite} shellfish. Its sweet taste and supple, soft texture have won me over!

However, when improperly handled {overcooked} they are tough, chewy and abominable!

Keep it simple! Simplicity is the way to go when cooking shellfish, the most important thing is that they are fresh! If you smell them raw they should smell fresh, like an ocean breeze. If it smells pungent, then they will taste the same way!

Here in Montreal we are lucky to have such a fresh supply of these molluscs from Nova Scotia. If sold whole, make sure to remove the growth on the side. It’s a little fragment that is clearly differentiated from the rest of the white, slightly translucent body. This part is a bit darker in color and gets really tough when cooked.

4 scallops
1/2 tblsp butter
1/2 tsp olive oil
salt & pepper

Pat the scallops dry with a paper towel. In a pan heat oil and butter over high heat, until they become slightly brown. Season scallops with salt and pepper {use nice salt for this delicate and lovely treat, such as maldon or fleur de sel, please!}. Cook on each side for about 3 minutes. You want a golden-brown crust on each side, and a soft and white interior. Remove from the pan, plate and serve!

Get creative with the sauce and sides. You should prepare the rest of the elements of your dish prior and cook the scallops just before serving!
They pair wonderfully with pork, white beans, and creamy sauces… They are also delicious and sweet on their own!

Here I served them with a white bean puree with chorizo and a maple syrup reduction.

Thanks for reading!

Does anyone else love scallops as much as I do??

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