Thai Sea Scallops with Coconut Cream Sauce » Bonicelli Cooking Club (2024)

FAQs

What is the secret to cooking scallops? ›

Dry the Scallops

This not only seasons them, but will draw out a ton of surface moisture. Before you're ready to start cooking, pat the scallops dry with a paper towel. Expelling as much moisture as possible will help to create that signature, golden-brown crust on the outside.

Once you've flipped your scallops, it's Thermapen ONE time! The second side of the scallops will continue to sear, but you should focus on getting the right internal temperature that will be tender, not rubbery to the bite. The critical pull temperature you're going for in when searing scallops is 115°F (46°C).

Eliminates Mild Fish Odor From Your Scallop

Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent. The milk helps to reduce the intensity of the fish odor, making the scallops more pleasant to cook and easier to consume.

According to Molly Birnbaum of America's Test Kitchen, briefly brining scallops masks the chemically and slightly soapy taste imparted by the phosphate soak: “Soak them in 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 30 minutes. You almost can't tell the difference.”

If you don't have a large enough pan, cook the scallops in batches. Start with oil, not butter. Since you want the pan to be almost smoking-hot, it's best to sear the scallops in olive oil, not butter. Oil has a higher smoke point than butter, so it's less likely to burn when exposed to high heat.

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.

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.

We recommend 8 ounces raw weight per person when serving various seafood items. The size of this order is 2 lbs (approx. 10-12 scallops per lb), which serves approx. 4 people.

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.

For more even-cooking, and for that center to cook more quickly, take the scallops out of the fridge 30 minutes before cooking. Don't put them in the sun or in a warm place. Just room temperature.

Can I sear scallops in a nonstick pan? ›

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

If there's milky white liquid pooled in it, odds are those scallops are treated.

Brine Your Scallops

This is an extremely simple trick that will give your scallops both better flavor and sear. Just let your scallops sit in a solution of salt water for ten minutes. You can also add a little lemon juice for more flavor. After that, simply take them out, pat the scallops dry, then pan-sear them.

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat.

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.

A sprinkle of sea salt salt or kosher salt will help draw out any extra moisture lending them to a perfect sear. High Heat – Make sure your skillet or griddle is fully heated. If added too early the scallops will stick the pan. The oil should be slightly bubbling and dancing.