Scallop Casserole Seafood Recipe - House Full of Monkeys (2024)

FAQs

Should frozen scallops be rinsed before cooking? ›

Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly. Halve if instructed. If directed in your recipe, use a thin, sharp knife to cut large scallops in half crosswise (as shown above) to ensure even cooking.

Colossal (10-20) and Jumbo (20-30) Scallops

Ranging from 10 to 30 scallops per pound, these plump mollusks are prized for their buttery texture and balance of sweet brininess. Colossal and jumbo scallops offer a substantial bite with rich ocean essence.

On the other hand, if you're making a scallop ceviche, you may want to use smaller scallops for a more delicate texture. This is a general size guide you can use to purchase scallops: U8 Scallops - Under 8 scallops per pound (2 1/2" to 2 3/4" diameter) U10 Scallops - Under 10 scallops per pound (2 1/2" diameter)

You should not rinse scallops before you prepare them for cooking, but you should always pat them dry with a clean paper towel to remove any excess moisture. This will help ensure you get a nice caramelization from the natural sugars in the scallop.

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.

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.

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.

You want a hot skillet when pan-searing scallops.

If they aren't sizzling when you place them in the pan, it isn't hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed.

How many pounds of scallops do I need for 2 people? ›

We recommend a half pound per person. If you're adding these scallops into a soup or salad, use substantially less per person.

As they say, you get what you pay for, and the price of scallops varies based on how they're harvested. Diver scallops are considered the rarest and, therefore, the most expensive on the market because they're harvested manually from the ocean floor, which ensures a superior product.

There are about 10-20 scallops per pound depending on the size of the scallop. I think if you purchase the 2 pounds you will have enough for 3-4 meals if you are eating smaller portions.

To cook, get a pan, ideally cast iron, very hot, say over high heat for five minutes. Put a little oil in the pan (carefully so it doesn't erupt in flames), and sear the scallops on each side until they have a nice brown sear, maybe a minute a side or less.

Frozen scallops are typically sold already shucked; thaw them in the refrigerator overnight, rather than using the microwave. If you purchase scallops in their shells, you'll need an oyster knife to open the shell and pry the meat free. Make sure to remove the frill and black stomach sack before rinsing the scallop.

Give your frozen fish a quick rinse and thorough drying

This will remove the thin layer of ice crystals on the outside of the filet that would otherwise prevent the outside from browning. Once you rinse them, make sure to thoroughly dry them with a paper towel to remove any excess moisture.

The paper towels will absorb the liquid melting off the seafood. Place this on a low shelf in the refrigerator (typically the coldest spot in the refrigerator). Once the scallops have thawed — this will usually take 10-12 hours — pat them dry before cooking to remove any excess moisture for best flavor and texture.