Baked Scallops

My baked scallops have been SO popular with my readers since I’ve shared the recipe. This is a simple recipe for buttery, flavorful, plump scallops that you can make any day of the week.

Scallops is a restaurant favorite for so many people but it’s a great seafood to make at home. They are tender and delicate with mild sweetness and as an added benefit, they are easy to prepare and cook really fast. (Pan seared scallops take about 5 minutes to cook and baked scallops about 10 minutes).

I know so many home-cooks who are incredibly intimidated by cooking scallops but DON’T BE! Baked scallops are low maintenance, cook quickly, and very easy to bake or sear. 

What Does The Number On Scallops Mean?

• Many stores and packages will have a number next to the scallops and shrimp, for example 36/40 or 21/25. These numbers indicate the amount of scallops or shrimp you will get in 1 pound. So smaller number will mean larger size of scallops and bigger number will mean smaller size. 
• You may also see a label that states “U10” or “U15” and all that means is “under.” So there are under 10 scallops in a pound or under 15 scallops in a pound. That is also a size indication. 

Sea scallops vs Bay Scallops vs Diver Scallops

• Sea Scallops: These are the big scallops and sometimes they are called “jumbo.” These big boys can be as big as 2 inches in diameter and as small as 1 inch. They are perfect for making seared scallops or baked. 
• Bay Scallops: They are smaller scallops that are found in shallow waters. These scallops can be as small as 1/2 inch in diameter and don’t get bigger than 3/4 inch. Because of the small size, they are not suited for searing because they cook fast and can easily be overcooked and turned rubbery.
• Diver Scallops: These can range in size but are more expensive. Most scallops are picked but a boat that is dragging a net along the ocean floor but diver scallops are picked by hand. Divers will usually hand-pick the biggest, fully grown scallops and that’s reflected in the price. 

Wet scallops or Dry Scallops

• Wet Scallops: These scallops have been soaked in a phosphate solution that whitens them. It makes them absorb more liquid and therefore, weigh more. So when you buy these scallops, you are paying more money for water. They also do not sear as well and give out a lot of liquid when bake. Try your best to stay away from “wet scallops” and look for “dry-packed” or “chemical free” labels.
• Dry Scallops: Dry scallops have not been soaked in this chemical solution and therefore are slightly darker in color. They will have the best natural taste through, no excess liquid, and cook beautifully.

Can I use Frozen Scallops?

This is not as clear-cut as you might think. If you live on the coast, you may have bought frozen scallops straight from the fishermen. Most local fishermen flash-freeze seafood as soon as they catch it to preserve it. You will still get the freshest seafood this way.

While fresh is always best, you can use frozen if needed. In this case, always thaw them slowly, overnight in the refrigerator. Cook them the next day after it’s thawed and do not re-freeze. 

How To Tell When Scallops Are Done?

• Scallops are cooked through when it turns opaque throughout. The key is to cook the just until they turn opaque and no longer so they don’t turn rubbery.
• There is a little more flexibility in that when you bake them in sauce or butter, but you still don’t want to cook them too long. Exact baking time will depend on the size of scallops.
• You are looking for scallops to be 125°-130° in the center when done, but take them off heat a couple of degrees before that.

Storing and Reheating

• Storing: Make sure to store cooked scallops in the refrigerator, in an air-tight container for up to 2 days. 
• Reheating: be careful not to overcook them. Use medium-low heat and reheat them just until warm enough either on stove-top or in the oven.

What To Serve With Baked Scallops

If you’re looking for a more comforting meal, serve them over pasta, scalloped potatoes, or risotto. 

For a lighter meal, you can always serve scallops with a salad or lighter vegetable sides like roasted asparagus, roasted cauliflower, or avocado corn salad. 

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Originally published on Will Cook For Smiles in July 2020.