How to Cook Scallops
The quickest seafood you’ll ever Cook…
I am often asked by people outside the trade (and inside for that matter) on the best way to cook scallops. It is one of those foods which people seem to like the idea of treating themselves to but the price puts them off having a go at cooking them.
Well, if you can afford it then buy some and have a go. They cook incredibly quickly and easily adapt to a number of flavours. Just remember they are better undercooked than overcooked, you can’t really undercook a scallop but you can certainly overcook one and an overcooked scallop is a crime against humanity.
There are one or two scallop farms dotted around the UK now, try to avoid dredged ones and the spawning season which runs from May to mid/late July. You are most likely to find them for sale already released from their shell and membrane, I am being practical here because we don’t all live on the Cornish coast. Check them for quality, pick out the plump, pearly white ones and eat them on the day that you buy them.
When you want to cook them make sure the rest of the dish is ready to be served, once the scallops are cooked you have to serve/eat them straight away. Stick a pan on high heat, turn the extraction on, open all the windows and close the door closest to the smoke detector in the hallway. Pat the scallops dry, add a drop of oil to the pan, swirl around the pan then add the scallops. Let them cook for thirty seconds in the blistering heat, turn them over when they have taken on a nice golden crust. Cook for another thirty seconds turn on to some kitchen paper and serve.
You can do all sorts with them, if you want a recipe then let me know and I’ll post some. Here’s my next one, I am going to pair them with a quennelle of crab meat and potato which has been flavoured with grated lemon zest, chopped chives, chervil, tarragon and flat parsley. I shall finish it with a celebration of English peas in the form of a chilled pea puree, fresh pea shoot salad and a pea and tarragon sauce vierge. This is what it is going to look like…
Miles,
Just fabulous…. hard to resist on any menu. Next year I’m going to have to grow peas now I see the shoots being used like this.
Some time ago I bought a bag of frozen scallops which were tasteless and that put me off a bit.
While on the subject of fish in general, a colleague of mine at work told me that freshly caught fish was still available in Boston….. I shall investigate.
Cid
July 27, 2008 @ 10:24 am
Cid,
Let me know about Boston, I would be interested to know what it’s like. Still, it’s a hell of a way just for a piece of fish
Miles
July 27, 2008 @ 5:31 pm
Miles,
Why are we investigating these things when we both know someone with a new camera, no work as such and globe trotting boots?
Do you think he could be trusted on a mission of this nature? A meandering trip through Lincolnshire’s waterways and harbours in search of fresh produce…. it’s got a certain ring to it which might appeal to him. I’ll leave it to you to casually mention it …. meanwhile I’ll ask a few more questions before delving any further.
Culinary report then for the end of July….. well the kale plants have been fantastic, three varieties with the frilliest being the least attractive to the cabbage whites. They taste like a cross between spinach and spring greens. My own Pak Choi ended up looking better than those in the local shops! Tomato plants have been poor, butternut squash growing like the clappers but no flowers yet, mini squash growing well but the ‘fruits’ are really small. Sweet corn a bit small but showing signs of looking like the real thing. I grow all the usual herbs which perform well every year. Is it my imagination or does the fig tree smell sweet in the full sun? All in all Miles, I feel it’s been successful and I shall grow more next year in different parts of the garden.
Cid
July 27, 2008 @ 6:59 pm
Cid,
I think the price of petrol would put the dampers on his meanderings-unless I was paying!
Your garden ventures sound great, pak choi is a great one to grow. Don’t worry about your tomato plants, it’s the same for everyone else, we just haven’t had the sunshine for a sustained period.
It’s good that you are looking forward to the new gardening year, have a go at something else.
Well done!
Miles
July 27, 2008 @ 7:47 pm
Another absolute stunner there Chef! Glad to see your creative flair isn’t suffering or stifled in the slightest!
Looking forward to turning my hand at this one…when I get some time to offer up! Maybe I’ll settle for being on the other side of the fence for a change and come sample some of the new creations.
Take care
Karl
July 28, 2008 @ 1:51 pm
Karl,
I’ve made it easy now you’ve gone!
Don’t worry though, I’ll change it for the harder should you return
Best
Miles
July 28, 2008 @ 3:37 pm
Another trick? Cook the snot out of one side of the scallop — you really get a fantastic Maillard reaction, all brown, crispy yummy — and then just kiss the other side for about 30 seconds to tighten it up. Serve yummy side up, of course…
July 30, 2008 @ 2:37 am
Hank,
That’s a wonderful choice of wording on how to cook a scallop! Think I’ll use it on my next commis chef!!
Thanks
Miles
July 30, 2008 @ 7:44 am
Simplicity is key when it comes to cooking scallops. This recipe is rather expansive but should you feel flush then give it a go :
All you need is fresh scallops in their shell. They are quite easy to clean really. Some truffle butter, a few cebettes finelly chopped and ideally a nice truffe du Perigord.
Simply put a little knob of truffle butter at the bottom of the shell, sprinkle some chopped cebettes, cover with the top of the shell and put in a preheated oven (gas mark 6) for about 3 1/2 to 4 minutes. The butter will melt and infuse the cebette while the scallop will “steam” in its own juices.
Just before serving, remove the top of the shell, add a few shaving of truffes and put the top back on.
A Tokay Pinot Gris will be a perfect accompaniement !!
August 5, 2008 @ 4:40 pm
El Commandante,
Welcome to the site and thanks for a great recipe. This sounds very nice and I think I’ll give it a go with some of the black truffle I have at the moment.
Failing that I’ll just have the wine!!
Thanks again,
Miles
August 5, 2008 @ 5:52 pm