Obviously, scallops are popular seafood for many. Scallops contain many healthy ingredients like vitamin B12, omega-3 fatty acids, potassium & magnesium, and everything else beneficial for your cardiovascular health. There are several ways in which scallops can be cooked, including baked, grilled, seasoned with salt and pepper, seared, accompanied with fresh vegetables, or dressed with butter. I prefer to simply cooking them with salt & pepper, as this helps the original flavor of the scallops really flourish.
Note: Make sure that the scallops are as dry as possible before cooking them.
How to cook scallops – Pan-Seared Scallops:
- 20-30 Japanese wild sea scallops
- Black pepper
- Vegetable oil (2 tablespoons)
- Heat the vegetable oil in a large cooking pan over high heat. Before placing the scallops on the pan, evenly season with salt and pepper on both the sides.
- When you see slight smoke on the heating pan, place the scallops on it with even spaces. Once the scallops are placed in the cooking pan, do not move or shift.
- Scallops should be seared on one side for 3-4 minutes. If you see a caramel-colored layer on the bottom, flip the scallops. Now cook the other side for about 1 minute. Don’t overcook them!
- Remove them from the pan and serve immediately while the centers of the scallops are still slightly semitransparent.
- Check the springiness of the scallops by pressing them with your thumb. If it is not springy, then it is already over-cooked.
- Don’t take much time to serve it as the scallops will start to turn rubbery. Serve it with simple beurre blanc sauce, a great accompaniment for scallops.
- Sit at the table and enjoy!
Also take a look at the video below, which shows more visually how to cook scallops.