should bay scallops be rinsed before cooking

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Why are scallops so expensive?

Scallops are a delicacy and expensive to farm, so many of them are harvested in the wild. The demand for them doesnt abate. The further you live from the source (i.e., somewhere landlocked), the more expensive it is to transport them to your local grocery store or fishmonger—and keep them fresh during that process. Unlike other shellfish and seafood, scallops dont always take well to freezing; their tender texture suffers.

Steps to Make It

• Gather the ingredients. The Spruce Eats
• Rinse the scallops thoroughly with cold water and pat them dry with paper towels. The Spruce Eats
• Put the flour in a shallow bowl; roll the scallops in the flour to lightly coat, dusting off any excess. The Spruce Eats
• Heat the olive oil over medium-high heat. When the oil is hot, lightly brown the scallops in batches to avoid overcrowding the skillet, about 90 seconds, stirring frequently. Remove cooked scallops with a slotted spoon to a plate. The Spruce Eats
• Return all the scallops to the skillet and add the minced garlic, salt, and pepper; stir to blend. Continue to cook and turn for about 1 1/2 to 2 minutes longer, lowering the heat if needed. The Spruce Eats
• Garnish the scallops with chopped parsley and serve with lemon wedges, if desired. The Spruce Eats
• Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.

• Bits of sand can hide in small cracks on the surface of the scallops, so rinse them thoroughly under cold running water. Scallops can release quite a bit of moisture, so pat them dry with paper towels before cooking.
• Wet-pack scallops are fine, but try to avoid scallops labeled “water added.” Dry-pack scallops are usually of higher quality but might be hard to find. The scallops shouldnt look too wet or too dry. (Try to stay away from frozen scallops, unless you are aware of their quality. Sometimes frozen ones can be harder to brown.)
• This recipe can also be made with larger sea scallops. Slice them into thinner pieces and be sure to remove the small, tough side muscle, if it is present.
• If you are adhering to a low-carb diet, feel free to skip the flour dusting. You can also use a gluten-free flour blend instead of all-purpose flour if you are avoiding gluten.

• If you would like to add vegetables to the scallops, mushrooms are a good choice. Sauté about 1 cup of sliced mushrooms for about 2 minutes before you add the scallops to the pan.
• For a smoky flavor, garnish the scallops with a few tablespoons of cooked crumbled bacon or pancetta.
• Browned butter is another excellent flavor enhancer. Brown 2 to 3 tablespoons of butter and drizzle over the cooked scallops. Add a little bit of fresh thyme, white wine, or garlic.
• Scallops are also especially good served with spinach, Swiss chard, carrots, or celery.

The Biggest Mistakes Everyone Makes When Cooking Scallops

FAQ

How do you make bay scallops less fishy?

Do you need to clean scallops before cooking?

Exact oil and butter measurements, plus the cook time, will depend on the thickness of the scallops and how many you’re cooking. One thing that sets scallops apart is that they are already removed from their shells when you buy them. This means there’s no need to clean them.

Are scallops bad for people with diabetes?

If consumption is within a healthy and balanced eating plan, there is no problem for individuals with diabetes to consume scallops. In some cultures, scallops are even used as part of the diet for diabetics.

Do I need to soak fresh scallops?

You don’t have to, but some recipes recommend soaking the scallops in milk in order to tenderize them. Soaking may also help remove any fishy odor, although fresh scallops should not have a strong scent. Thanks! We’re glad this was helpful. Thank you for your feedback.

Should scallops be refrigerated?

If you are storing scallops in a refrigerator then make sure they are left in an airtight container and place them on the top shelf. But as mentioned earlier eat your scallops within 24 hours of purchasing them, or cook and eat them right away to ensure the best quality.