Cody Casey
Bay scallops are smaller and more tender than sea scallops, and they're also less expensive. They are also more delicate, which makes them ideal for sautéing. Their small size means they cook very quickly, so they aren't ideal for searing. However, there are methods to pan-sear bay scallops without overcooking them. One method involves a fast sear in clarified butter, and then flavouring the scallops after they come off the heat with an emulsion of soy sauce, butter, and balsamic vinegar. Another method involves searing the scallops for about 60 seconds per side, or until they turn golden brown.
| Characteristics | Values |
|---|---|
| Type of scallops | Bay scallops |
| Cooking method | Pan-seared |
| Cooking time | 3-4 minutes |
| Cooking temperature | Medium-high heat |
| Oil | Olive oil, grapeseed oil, or other neutral oil |
| Other ingredients | Butter, shallots, lemon juice, white wine, thyme, garlic |
| Seasonings | Salt, pepper, garlic powder |
| Serving suggestions | Arugula salad, wilted tender greens, spinach, polenta, mashed potatoes, rice, mushrooms, roasted squash |
| Storage | Leftovers can be stored in an airtight container in the fridge for up to 3 days |
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What You'll Learn
Pan searing basics
Pan-Searing Basics
Choosing a Pan
Use a non-stick pan or a heavy-bottomed skillet. If you are using a cast-iron pan or a stainless-steel pan, ensure that the scallops are completely dry before adding them to the pan to prevent them from sticking.
Preparing the Scallops
Pat the scallops dry with a paper towel before cooking. This is an important step to ensure that the scallops do not stick to the pan and to promote even browning. Ensure that the scallops are in a single layer in the pan with enough space around them to prevent them from steaming instead of searing. Cook them in batches if needed.
Oil and Butter
Add a small amount of oil (such as olive oil or grapeseed oil) to the pan, just enough to cover the bottom. You can also add a little butter to the oil for extra flavour.
Cooking the Scallops
Place the scallops in the hot pan and sear for a couple of minutes on each side until they are golden brown. Try to flip them only once during cooking. Do not overcook the scallops, as they will become tough and rubbery.
Deglazing the Pan
After removing the scallops from the pan, deglaze it by adding a mixture of lemon and orange juice, or white wine and lemon, to wash off the browned bits stuck to the pan. You can also use balsamic vinegar with a little lemon and maple syrup for a variation in flavour. Simmer the liquid for a few minutes to reduce it, then whisk in cold butter at the end to create a creamy sauce.
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Bay scallop preparation
Bay scallops are smaller and more tender than sea scallops, with a sweeter flavour. They are also less expensive.
Preparation
Firstly, rinse the scallops under cold water and pat them dry with paper towels. It is important to remove all excess moisture, as a wet scallop will not sear.
Next, season the scallops. You can use salt and pepper, or a flour mixture. For the flour mixture, combine 1 cup of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of paprika, and 1/4 teaspoon of freshly ground black pepper in a bowl. Roll the scallops in the flour to lightly coat, dusting off any excess.
If you want to create a breaded coating, dip the scallops in egg batter and then roll them in breadcrumbs.
Cooking
Use a cast-iron skillet to achieve a golden-brown sear. Preheat the skillet with oil until it is sizzling hot. You can add butter for extra richness. Place the scallops in the pan and sear for about 60 seconds on each side, or until they are golden brown. Avoid over-flipping, as this can tear the delicate meat.
Scallops are best cooked for a short time, so they only need to be flipped once. They are best served fresh and eaten on the same day.
Serving
Scallops can be served as a fancy entree, or as a topper for salads or pasta. They can also be served with rice or risotto.
For a simple seared scallop dish, serve with shallots, lemon, butter, and white wine. For a sauce, you can use the pan drippings, adding lemon juice, butter, and garlic.
For a scampi-style scallop, cook with garlic and olive oil, and serve with parsley and lemon.
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Cooking process
Firstly, wash your scallops with water and remove the small muscle attached to them. If you forget to remove the muscle, you may end up with a rubbery bite. After rinsing and removing the muscle, dry the scallops thoroughly with a paper towel. This step is important to ensure that the scallops don't stick to the pan.
Next, season the scallops with salt and pepper, and coat them lightly in flour. Shake off any excess flour. In the meantime, preheat a non-stick pan or heavy-bottomed skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan. Always preheat the oil when searing and be cautious when cooking with hot oil.
Once the oil is hot, carefully add the scallops to the pan. Make sure not to overcrowd the pan, as this will reduce the temperature of the oil and prevent the scallops from searing properly. Sear the scallops for about 3-4 minutes, or until they are golden brown. Flip them over only once during cooking.
After searing, remove the scallops from the heat and place them on a paper towel to absorb any excess oil. Plate the scallops and garnish with your choice of sauce, lemon juice, herbs, or spices. Serve immediately.
Scallops are best enjoyed fresh and warm right after cooking. However, if you have leftovers, they can be stored in an airtight container in the fridge for 1-2 days. It is not recommended to reheat the scallops as they may become overcooked and rubbery. Instead, add them to a salad and consume them cold.
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Serving suggestions
Pan-seared bay scallops can be served as a fancy entree or as a topper for salads or pasta. They can be paired with a steak for a fancy steakhouse dinner or served as a topper for mushroom risotto, alfredo pasta, creamy cauliflower rice, or a homemade caesar salad.
For a lighter option, seared scallops can be served with mashed cauliflower or zucchini noodles. They also go well with roasted vegetables, such as asparagus, cabbage, or green beans.
Seared bay scallops can be served with a brown butter emulsion, made by melting butter in a saucepan over medium heat and allowing it to turn light brown. The butter can be emulsified with soy sauce and balsamic vinegar. Alternatively, the scallops can be served with a garlic basil butter sauce, made by adding lemon juice, butter, and garlic to the pan with the scallop drippings. Another option is an herby butter sauce, made by adding whole garlic cloves, fresh thyme sprigs, butter, capers, and lemon juice to the pan.
For a more indulgent option, a rich white wine sauce can be made by deglazing the pan with dry white wine, then adding minced garlic, roasted red peppers, and lemon juice. The scallops can be topped with shredded Parmesan cheese and green onions.
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Storage and reheating
While pan-seared bay scallops are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 1-3 days. It is recommended to store them in the coldest part of the fridge, usually towards the back. While you can technically freeze cooked scallops, it is advised to only freeze those that were initially from fresh sources and not previously frozen.
When reheating scallops, avoid further "cooking" them to prevent them from becoming rubbery. You can reheat them in a skillet over medium heat with a small amount of butter or olive oil. Sear for 1 to 2 minutes per side until heated through. Alternatively, you can reheat them in a microwave for about 30 seconds or in an air fryer for about 2 minutes.
If you don't want to reheat the scallops, you can eat them cold in a salad. It is not recommended to warm them if they have already been cooked as they will become overcooked and rubbery.
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Frequently asked questions
Pan-searing is a great way to cook bay scallops. They only need a couple of minutes in a hot pan to brown a bit on two sides – any more than that, and they’re overcooked.
Make sure the oil is hot before adding the scallops. Also, do not overcrowd the pan as the temperature of the oil will drastically reduce and you won't get a good sear.
When fully cooked, the inside of the scallops should be white and moist.
