Another sumptuous seafood is the scallop and it will surely add that great flavor to any dish. There are many ways to cook scallops. You may think it’s all that hard to cook scallops but it’s not. All you need is a little patience. Here you will learn tips on how to cook scallops. So let’s begin.
When you serve your scallops, it can either be delicious or bland. Timing is crucial to your perfectly cooked scallops. Here are some tips to follow to make the most out of this great seafood.
- When cooking scallops, you need to be there to watch it cook. It’s not like other dishes that you can leave for a few minutes as you cut some vegetables on the side or prepare something else. When cooking scallops, make sure you’re there to watch it. Scallops cook quickly so it will turn from translucent to a solid white in no time. As soon as it’s solid white, stop cooking. It’s done. With large scallops however, as soon as it turns white, try spooning one and press it. If it’s slightly firm, then it’s done. If you over cook your scallops, it will be very chewy and tough just like some gum ball. Now you don’t want that in your scallops, do you?
- Now, when you’re cooking scallops as a part of a dish like perhaps Paella, make sure that it is among the last ingredients to be added. In fact, make sure to add them just a few minutes before serving your paella or whatever dish it is that has scallop as a supplementary ingredient.
- When cooking scallops, especially bay scallops, there is a whitish fluid that gets out of it while it is being sautéed. So if you don’t like that in your dish, make sure to cook the scallops in a separate pan so you can remove the fluid before you transfer it to your main dish.
- Now if you are broiling or grilling the scallops, it would be best to use the highest heat. This may sound weird as other types of meat will need to be cooked medium heat to cook the inside through. However, as mentioned above, scallops should not be overcooked to remain tender. By using high heat, your scallops will brown quickly. Thus, it’s done earlier and the inside is not overcooked. You simply have a deliciously grilled or broiled scallops cooked to a golden brown with the inside just tender and juicy!