Irish Butter-Poached Scallops Recipe (2024)

FAQs

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

Sear Them in Oil with a High Smoke Point

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.

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.

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

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.

Add the scallops in a single layer and poach, turning the scallops over after 4 minutes. The scallops should take about 8 minutes total to fully cook, turning opaque when they are done.

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.

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.

Some cooks will toss their scallops in a light dusting of flour or cornstarch before cooking. This is simply to add a little bit more crustiness to the exterior. It is not a necessary step, but some prefer to do this. You could try a few scallops dredged in a light coating and leave a few alone to see which you prefer.

And like shrimp, they also cook quickly. Sight and touch are much better indicators for doneness. Scallops are cooked when they are firm, nicely browned and opaque all the way through.

How many scallops is 2 pounds? ›

Our Sea Scallops are packed approximately 10-12 per pound. We recommend 8 ounces raw weight per person when serving various seafood items. The size of this order is 2 lbs (approx. 10-12 scallops per lb), which serves approx.

Sea scallops are caught year-round up to 200 meters deep in cold sea waters, and normally range between 1 ½ to 2 inches in diameter. A pound of sea scallops is typically made up of about 20 to 30 scallops. They're a little more chewy than tender bay scallops, but they still do best with a short cooking time.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up.

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.

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.

Damp scallops don't sear or brown in the pan.

The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, I add a light dusting of flour to each side of the scallops.