Lemon Butter Scallops Over Parmesan Risotto Recipe (2024)

FAQs

Is it better to cook scallops in butter or oil? ›

For the perfect sear, get the pan nice and hot. I prefer using oil to sear the scallops and butter to finish, which adds great flavor.

Gently add the scallops to your pan (making sure there is a bit of space in between them to avoid crowding) and let them cook, completely undisturbed for at least 2 minutes over medium-high heat. The more that you move them around, the more difficult it will be to create a nice crust around the bottom.

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.

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.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

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.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

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.

Serving size: 2-4 scallops make a 3oz portion. The "U" stands for “under,” denoting that these are the largest scallops available, with under 8, 10, or 12 per pound.

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

Should scallops be cooked in a nonstick pan? ›

Frying Pan: A cast iron or stainless-steel pan is ideal, as these can handle high heat. However, a non-stick pan will work in a pinch. Fish Spatula or Silicone Tipped Tongs: When searing scallops, you'll need to flip them over so both sides are cooked evenly.

🔪 Get the pan super HOT! Scallops only need about 4 minutes total to cook, so make sure the pan is hot so that you can get a beautiful sear without over cooking them. 🔪 After 2 minutes, or until golden brown, flip the scallops, add butter and baste! This gets so much flavor absorbed into them.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.

Scallops cook very quickly, so the best way to get a good sear is to start with a very hot pan. We recommend searing scallops in a stainless-steel or well-seasoned cast-iron skillet; beginners can start with a nonstick skillet, which provides extra insurance that your scallops won't stick or tear.

Sear Them in Oil with a High Smoke Point

Canola oil, safflower oil, and peanut oil are other options. But not olive oil, because it's a Smoky Joe. And the key here: use high heat. And don't add the scallops until the pan is super-hot.