Scallops have to be seared perfectly and not just that, soak scallops in milk to get that restaurant quality twist to your home cooking. Learn how to perfectly sear scallops and why and how to soak scallops in milk.
What Scallops to Choose?
I have used both fresh and frozen, and both are fantastic choices. Opt for larger selections. You can find scallops in the frozen isle or at a grocer that has a vast seafood selection.
Best Tips on How to Choose Scallops
- Fresh or frozen scallops are both suitable for any seared scallop recipe.
- Large-sized scallops are preferable for an even, tender, and good sear, holding their shape well and providing a delicious taste.
- If using frozen scallops, ensure they are completely thawed and free of any frozen areas.
Why do you Soak Scallops in Milk?
Soaking scallops in milk serves several purposes, making it a useful step in the cooking process:
- Tenderization:
- The lactic acid in milk helps tenderize the scallops, making them softer and more succulent. This is particularly beneficial for larger scallops, ensuring a tender texture and preventing them from becoming tough when cooked.
- Removing Impurities:
- Soaking scallops in milk can help remove any unwanted fishy odor or impurities, resulting in a milder and cleaner flavor. This is especially helpful when working with frozen scallops or those with a stronger scent.
- Enhancing Flavor:
- The mild sweetness of the milk can impart a subtle, creamy flavor to the scallops, complementing their natural taste and creating a more enjoyable dining experience.
- Aid in Browning:
- The milk coating on the scallops can facilitate better browning when searing, creating an appealing caramelized crust while locking in moisture.
By incorporating this simple step of soaking scallops in milk, you can elevate the overall quality and taste of your dish, achieving restaurant-quality results in your home cooking.
What Kind of milk to Soak Scallops?
Use regular milk so you get the benefits of the tenderization through the lactic acid.
Ingredients
- Fresh or Frozen Large Sized Scallops – completely thawed and cool
- Milk – regular
- Salt
- Pepper
- High Heat Tolerant Oil – avocado, vegetable, safflower
Soy Butter Sauce
- soy sauce
- brown sugar
- butter
- salt
- lemon
EQUIPMENT
- bowl – to soak the scallops in milk
- paper towels – to pat the scallops dry
- plate – set the scallops on a plate to season
- cast iron or carbon steel pan – I love this inexpensive carbon steel Lodge pan for perfectly seared scallops and many more recipes.
- Spatula – to flip the scallops
INSTRUCTIONS
- Prepare the Scallops:
- Be sure they are completely thawed and clean. Rinse and pat them dry.
- Soak the Scallops in Milk:
- Place the scallops in a bowl and cover them with regular milk. Allow them to soak for 15-25 minutes to benefit from the tenderization and flavor enhancement. Do NOT soak scallops in milk longer than 25 minutes.
- Season Scallops: Pat the completely scallops dry with paper towels to remove any excess moisture. Season them with salt and easy pepper on both sides.
- Heat the Pan:
- Place a dry skillet or frying pan over medium-high to high heat. Ensure that the pan is thoroughly heated before adding the scallops.
- Add High Heat Tolerant Oil:
- Once the pan is hot, add a high heat tolerant oil such as avocado, vegetable, or safflower oil. Swirl the oil to coat the pan evenly.
- Sear the Scallops:
- Carefully remove the scallops from the plate. Place them in the hot pan, making sure to leave space between each scallop. Lay them down in ONE movement and DO NOT move them. Sear them for about 2.5-3 minutes on one side without moving them, until a golden crust forms.
- Flip and Cook:
- Gently flip the scallops using a thin spatula or tongs and sear the other side for an additional 2.5 minutes, or until they are JUST opaque in the center.
- Remove from Heat:
- Once the scallops are cooked to doneness, remove them from the pan immediately to prevent overcooking.
- Prepare the Soy Butter Sauce:
- In a separate small bowl, combine soy sauce and brown sugar. Microwave for 1-2 minutes. Once the sugar has completely dissolved, add butter and a pinch of salt, stirring until the sauce is smooth and slightly thickened. Squeeze a touch of lemon to your taste.
Assemble
- Serve:
- Pour some sauce and coat the bottom of the serving platter. Plate the seared scallops on top of the prepared soy butter sauce. Do not coat them. This way you can enjoy the perfectly seared scallop flavor and have sauce to your preference. They are now ready to be enjoyed!
Notes
- Check your flame. It should be medium high. Not too low, not too high. The pan has to be evenly hot.
- Do not move the scallops once you place them down in the pan, in order for the side to be perfectly seared.
- Use regular milk.
- Pat dry the scallops before seasoning them.
- Use only thawed scallops.
Add Ins and Variations
You can always use this recipe and interchange the sauce with the following ideas:
- Citrus Zest: Add a burst of freshness and brightness by incorporating finely grated citrus zest such as lemon, lime, or orange to the seasoning of the scallops before searing.
- Herb Butter: Incorporate finely chopped fresh herbs like thyme, parsley, or chives into softened butter and gently melt it over the perfectly seared scallops for a luxurious and aromatic twist.
- Crunchy Topping: Create a textural contrast by sprinkling a crunchy topping over the seared scallops, such as toasted breadcrumbs, panko, or finely chopped nuts. This addition not only provides a pleasing crunch but also adds layers of flavor and visual interest to the dish.
- Ginger Mango Salsa: For a tropical and zesty variation, serve the perfectly seared scallops with a tangy mango salsa. The combination of ripe mango, fresh ginger, jalapeño, red onion, cilantro, and lime juice will add a vibrant and refreshing component to the dish, complementing the succulent scallops with a burst of tropical flavors.
Questions
How Long to perfectly sear scallops?
I have done this so many times, that 3 minutes on side one, and 2.5 minutes on side two is the best. The sear should be nicely browned. The inside, opaque, but just right so the heat of the scallops continues to cook it through once it is removed from the pan.
Can I use vegan alternatives to soak the scallops in milk?
No, regular milk works best to soak scallops for the magic to happen.
Is this recipe healthy?
Scallops are low in fat and calories. Adjust the amount of sauce and this is a healthy seafood dish.
Perfect Seared Scallop Recipe: The Tip is Soak Scallops in Milk
Scallops have to be seared perfectly and not just that, soak scallops in milk to get that restaurant quality twist to your home cooking. Make perfectly seared scallops with a super simple soy butter sauce.
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Equipment
- bowl to soak the scallops in milk
- paper towels to pat the scallops dry
- plate set the scallops on a plate to season
- cast iron or carbon steel pan I love this inexpensive carbon steel Lodge pan for perfectly seared scallops and many more recipes.
- spatula to flip the scallops
Ingredients
- Fresh or Frozen Large Sized Scallops completely thawed and cool
- Milk regular
- Salt
- Pepper
- High Heat Tolerant Oil – avocado vegetable, safflower
Soy Butter Sauce
- soy sauce
- brown sugar
- butter
- salt
- lemon
Instructions
Prepare the Scallops:
- Be sure they are completely thawed and clean. Rinse and pat them dry.Fresh or Frozen Large Sized Scallops
Soak the Scallops in Milk:
- Place the scallops in a bowl and cover them with regular milk. Allow them to soak for 15-25 minutes to benefit from the tenderization and flavor enhancement. Do NOT soak scallops in milk longer than 25 minutes.Milk
- Season Scallops: Pat the completely scallops dry with paper towels to remove any excess moisture. Season them with salt and easy pepper on both sides.Salt, Pepper
Heat the Pan:
- Place a dry skillet or frying pan over medium-high to high heat. Ensure that the pan is thoroughly heated before adding the scallops.High Heat Tolerant Oil – avocado
Add High Heat Tolerant Oil:
- Once the pan is hot, add a high heat tolerant oil such as avocado, vegetable, or safflower oil. Swirl the oil to coat the pan evenly.
Sear the Scallops:
- Carefully remove the scallops from the plate. Place them in the hot pan, making sure to leave space between each scallop. Lay them down in ONE movement and DO NOT move them. Sear them for about 2.5-3 minutes on one side without moving them, until a golden crust forms.
Flip and Cook:
- Gently flip the scallops using a thin spatula or tongs and sear the other side for an additional 2.5 minutes, or until they are JUST opaque in the center.
Remove from Heat:
- Once the scallops are cooked to doneness, remove them from the pan immediately to prevent overcooking.
Prepare the Soy Butter Sauce:
- In a separate small bowl, combine soy sauce and brown sugar. Microwave for 1.5-2 minutes.soy sauce, brown sugar, butter
- Once the sugar has completely dissolved, add butter and a pinch of salt, stirring until the sauce is smooth and slightly thickened.
Serve:
- Pour some sauce and coat the bottom of the serving platter. Plate the seared scallops on top of the prepared soy butter sauce. Do not coat them. This way you can enjoy the perfectly seared scallop flavor and have sauce to your preference. They are now ready to be enjoyed!salt, lemon
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