17 Scallop Recipes That Taste Like You're Dining Out

Scallops are often considered a luxury item, something we don't feature in our weekly meal rotation. There's no question that we associate them with restaurant dinners and special meals—they can be quite pricey, it's true. But when you consider how few scallops it takes to make a satisfying dish and how easy they are to cook, this shellfish is a really good value. Another bonus: The scallop has been lifted from its ridged shell before it comes to market, so it's pure protein, with no shell to peel or crack. 

Sea Scallops vs. Bay Scallops

Sea Scallops are the most commonly available type of scallops. When you buy them, they should smell sweet. Because they are large, just two or three are enough for a single person's appetizer, and four or five can make a meal serving when combined with a vegetable and a grain.

Bay scallops are the small (dice-sized) variety harvested in cold bays and inlets closer to shore, usually in the fall and winter. They don't often have enough surface area to sear well in a pan but take beautifully to being tossed in a coating and fried or sautéed quickly and finished with a squeeze of lemon or in a pan sauce. 

What are Diver Scallops?

Diver scallops, sometimes seen on menus or at high-end fishmongers, are not a specific type of scallop; they are more prized and expensive because they've been harvested by divers who have plucked them from the seabed by hand. 

Dry vs. Wet

Dry scallops are highly desirable because they've been packed dry and shipped to market quickly- without being tossed in any preservative liquid to keep them fresh. Because of their dryness, they develop an excellent crust-like exterior when seared at high heat or grilled over a fire. Wet-packed scallops will release water if you try to sear them. 

Best Cooking Practices 

For best results with either type of scallop, be sure to pat the surface dry, then place the scallops in a single layer in the refrigerator, uncovered, so they can air dry for a short while, then pat dry again just before cooking. Season at the last minute so the salt doesn't draw moisture out.

The most sensible approach to grilling scallops is to thread scallops onto skewers and turn the skewers only twice, allowing each side of the scallops to become grill-marked.

The key for both pan-searing and grilling is using high heat and waiting until the first side has been seared so it will allow itself to release when you slide a spatula under it; too soon and it will stick to the surface, ripping the tender scallop.

The Scallop's Mystery Muscle

When a recipe calls for removing the tough muscle from a scallop, what does that mean? Even though there is almost no prep needed to ready a scallop for cooking, there is one tiny muscle (also known as the "foot") that originally helped the scallop stay in its shell.  You can find this muscle stuck to one side of each scallop (although occasionally, it may be missing). It is slightly opaque and about the size of a fingernail. It's easy to remove by pinching off. If you like, save them to add to a fish stock. It’s not essential to remove the muscle, but it will toughen up as the scallop cooks. So, for the most perfect tender scallops, remove the muscle before cooking.