Scallop
Scallops are sweet, tender, and quick to cook, ideal for searing.
Flavor profile
Aroma: sweet, briny
Good to know
Origin: Coastal Waters Worldwide
Forms: fresh, frozen
Storage: Keep refrigerated and consume quickly, or freeze as soon as possible.
How to use scallop
Sear to Perfection
Quickly sear scallops on high heat for a crust that locks in sweet, briny juices.
Butter Basting
Baste scallops with butter and aromatics to keep them tender inside and seared outside.
What goes with scallop
- Bacon. Smoky salt from bacon contrasts with scallop's sweet, tender flesh.
- Lemon. Lemon's acidity brightens and highlights scallops' sweetness.
- Butter. Butter's fat envelops scallops’ lean, delicate texture.
- Garlic. Garlic’s sharpness contrasts with scallops' sweet oceanic notes.
- White Wine. White wine lends acidity which brightens scallops' sweet notes.
- Grapefruit. Grapefruit's tart acid brightens scallop's sweetness in raw and seared dishes.
- Lime. Lime acid cooks and brightens scallop in ceviche.
- Rice Vinegar. Rice vinegar's gentle acid lifts scallop's sweetness.
- Saffron. Saffron's honeyed floral notes match scallop's sweetness in cream sauces.
- Sage. Fried sage's earthy crunch contrasts scallop's soft sweet flesh.
Mistakes to avoid
- Overcooking turns them rubbery.
- Under-seasoning fails to enhance their sweetness.
Ideas for tonight
- Serve with lemon butter.
- Add to pasta with garlic.
- Pair with a white wine reduction.
Scallop: questions
What does scallop taste like?
Scallops are sweet, tender, and quick to cook, ideal for searing., with an aroma that is sweet, briny.
What goes well with scallop?
Scallop pairs best with bacon, lemon, butter, garlic, white wine. Smoky salt from bacon contrasts with scallop's sweet, tender flesh.
How do you use scallop in cooking?
Sear to Perfection: quickly sear scallops on high heat for a crust that locks in sweet, briny juices.
How should you store scallop?
Keep refrigerated and consume quickly, or freeze as soon as possible.
What is the most common mistake with scallop?
Overcooking turns them rubbery.
