Small scallops are a delightful seafood treat-sweet, tender, and quick to cook. If you’ve ever wondered how to cook small scallops so they turn out perfectly golden and juicy without becoming rubbery, you’re in the right place. This guide will walk you through easy, foolproof methods to bring out the best in these little gems, whether you’re a beginner or a seasoned home cook.
Preparing Small Scallops for Cooking
Before you start cooking, preparation is key:
– Pat them dry: Use paper towels to remove any excess moisture. This helps the scallops sear properly and develop a beautiful golden crust instead of steaming.
– Season simply: Salt and pepper are classic, but you can add a pinch of paprika, garlic powder, or fresh herbs for extra flavor.
– Remove the side muscle: Some scallops have a small, tough side muscle that you can peel off before cooking for a better texture.
Pan-Searing Small Scallops
Pan-searing is one of the easiest and most popular ways to cook small scallops, yielding a caramelized crust and tender center.
Step-by-Step Pan-Sear Method
- Heat your pan: Use a heavy skillet like cast iron or a thick-bottomed nonstick pan. Heat it over medium-high until very hot.
- Add oil and butter: Drizzle olive oil and add a bit of butter to the pan. The oil prevents the butter from burning and adds flavor.
- Place scallops carefully: Arrange scallops in a single layer without crowding. Crowding causes steaming instead of searing.
- Cook undisturbed: Sear the scallops for 1-2 minutes on the first side until golden brown. Don’t move them around.
- Flip and finish: Turn scallops over and cook for another 1-2 minutes until just cooked through. Overcooking makes them rubbery.
- Add finishing touches: Remove scallops, then add more butter and a squeeze of fresh lemon juice to the pan. Swirl to create a quick sauce and drizzle over the scallops.
Tips for Success
– Use “dry” scallops if possible-they haven’t been soaked in water and brown better.
– Avoid overcrowding the pan; cook in batches if needed.
– Serve immediately for best texture and flavor.
Grilling Small Scallops
Grilling adds a smoky char and is great for summer meals.
– Soak wooden skewers in water for 30 minutes to prevent burning.
– Thread scallops onto skewers, alternating with vegetables like cherry tomatoes or bell peppers.
– Brush with olive oil mixed with garlic, lemon zest, and herbs.
– Grill over medium-high heat for 3-4 minutes per side until opaque and slightly charred.
– Finish with a squeeze of lemon and sea salt.
Broiling Small Scallops
Broiling is a quick, hands-off method that gives scallops a nice crust.
– Preheat your broiler.
– Place scallops in a single layer in a baking dish.
– Drizzle with melted butter, minced garlic, lemon juice, salt, and pepper.
– Broil about 3-5 minutes, watching carefully to avoid overcooking.
– Garnish with fresh parsley and serve immediately.
What to Serve with Small Scallops
Small scallops make a perfect appetizer or main dish when paired with:
– Light grains like orzo, farro, or risotto.
– Fresh salads, such as arugula with lemon vinaigrette or Brussels sprout Caesar salad.
– Pasta primavera or simple buttered noodles.
– Roasted vegetables or a crisp green side.
Flavor Variations and Sauces
– Lemon-butter sauce is a classic that brightens the scallops’ sweetness.
– Add fresh herbs like parsley, thyme, or basil for aromatic notes.
– Garlic and red pepper flakes add a little kick when sautéing.
– Try citrus variations with lime, grapefruit, or orange for a twist.
Small scallops are incredibly versatile and cook quickly, so mastering these simple techniques will let you enjoy restaurant-quality seafood at home anytime.
Cooking small scallops is easy when you know the basics: dry them well, don’t overcrowd the pan, sear quickly on high heat, and finish with a bright sauce. Whether pan-seared, grilled, or broiled, small scallops deliver big flavor with minimal fuss.
Enjoy your perfectly cooked small scallops!