Spicy Coconut Curry Scallops | Tried and True Recipes (2024)

FAQs

Why do you soak scallops in milk? ›

Milk contains natural enzymes like lactic acid that can help break down proteins in scallops. When scallops are soaked in milk, lactic acid tenderizes the meat, resulting in a more delicate and succulent texture. The milk helps to break down the muscle fibers, making the scallops more tender and enjoyable to eat.

Be careful not to overcook.

When overcooked, scallops will turn rubbery and chewy. If your scallops are on the smaller side, they may not take as long to cook through—don't be afraid to pull them off the heat a bit sooner. Plate seared scallops atop a bed of basil risotto.

The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don't touch them. Don't move them.

Scallops Preparation

Gently rinse scallops under cold water for a few seconds to remove any sand or grit. Never soak scallops since they will absorb the water!

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.

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. Appetizer portions would be half of that.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Is it better to sear or bake scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

Cook the scallops for another 2 to 3 minutes.

Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, and an instant-read thermometer inserted into the center of the scallops registers 115°F.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

One of the good ways on how to get rid of fishy smell before cooking is to use milk. The way to do is very simple. You only need to take the fish or seafood to soak in milk and rinse it off after that. Milk will help absorb the fishiness from the seafood and make it milder.

Dry the Scallops

This can be done by generously salting them and then letting them sit on a paper towel-lined plate, uncovered in your fridge from 10 minutes to overnight (the longer they sit, the more moisture will be released). This not only seasons them, but will draw out a ton of surface moisture.

Saucer scallops are most often sold without the roe. These are scallops harvested in waters off the northern coasts, mainly north of Brisbane. Sold on the half shell, they are often snap-frozen. The roe is particularly delicate and softens when frozen, so processors remove it before freezing.