5 Ways to Cook Scallops

2024 Author: Jason Gerald | [email protected]. Last modified: 2023-12-16 10:50

Scallops are one of the most popular types of shellfish and can be cooked using a variety of simple methods. If you want to know how to steam, fry, bake, and bake for your next clam, continue reading the steps below.

Ingredients

Makes 3 to 4 servings

Steaming

• 1800 g fresh mussels
• 250 ml white wine
• 4 tsp minced garlic
• 4 tbsp butter

Fry in a lot of oil

• 1800 g fresh mussels, peeled
• 125 ml milk
• 125 ml cold water
• 1/2 tsp salt
• 3/4 cup (175 ml) finely ground yellow cornstarch (measure with a measuring cup)
• 1/3 cup (80 ml) all-purpose flour
• 1/4 tsp onion powder
• Cooking oil

Fry in a little oil (flat skillet)

• 1800 g fresh mussels, peeled
• 4 tbsp butter or cooking oil

Burning (Baking over coals)

• 41800 g fresh mussels
• Melted butter (optional)
• Slice of lemon (optional)

Baking

• 1350 g fresh mussels
• 250 ml corn flour
• 2 tbsp salt
• 3 cups (750 ml) bread flour
• 1/2 cup (125 ml) grated Parmesan cheese
• 2 lemons, squeeze the juice and grate the rind (yellow part only)
• 1 tbsp minced garlic
• 2 tbsp (30 ml) pesto
• 1/2 cup fresh parsley, chopped
• 1/2 cup (125 ml) olive oil
• 115 g unsalted or clarified butter

Step

Method 1 of 5: Steaming

Step 1. Melt the butter in a large saucepan

Heat a pan over medium heat and add the butter.

Tilt the pan while the butter melts so that the entire bottom of the pan is covered with butter

Step 2. Saute the garlic

Add the minced garlic and sauté, stirring with a heat-resistant spatula, until the garlic turns brown.

Don't burn the garlic. If the garlic burns, remove and clean the pan before starting over

Step 3. Add the clams to the pan

Pour over the clams in a single layer (do not stack) and stir until the clams are coated with the butter and garlic.

• You will need to cook the scallops in stages or in batches. Don't put all the clams in at once or pile the clams on top of each other in the pan as this will make it difficult for the shells in the bottom layer to open.

  

• Stirring and coating the shells will help ensure the heat is evenly distributed.

  

Step 4. Add the wine

Add roughly 1/4 cup (60 mL) white wine per one dozen clams.

• Add wine or grapes. Add about 1/4 cup (60 mL) white wine per one dozen scallops. Add wine or grapes.
• Not only will the wine add flavor to the clams, but it will also provide the steam (because it doesn't use any other liquid) needed to open the clams and cook the meat. Wine can also serve as a coolant and reduce the heat in the pot

Step 5. Cover the pot and steam the clams

Let the clams steam for about 4 minutes before opening the lid. The scallops are cooked and finished cooking once the shells are opened.

• The scallops will only open after they are fully cooked.

  

• If there are clams that haven't opened, take the shells that have opened and cook the clams that haven't opened for another 1 to 2 minutes. If the scallops still don't open, throw them away, as it may be a sign that the scallops are no longer good.

  

• Avoid overcooking the scallops or overcooking them, as this can cause the clams to become tough or tough.

  

Step 6. Serve warm

Transfer the scallops to a serving plate and enjoy immediately.

The clams will release the mollusk once they open. You can serve this liquid with clams, with pasta or fresh bread

Method 2 of 5: Deep Frying

Step 1. Peel the scallops

If the scallops are still in their shells, peel them before you fry them.

• Place the clams in the freezer for five minutes to allow the meat to loosen from the shell.

• Hold the clam in one hand with the hinge of the clam shell facing the palm of your hand.

  

• Insert or insert a blunt knife between the shells. Then 'saw' around the shell with your knife until you cut off the hinges of the shell and open it.

  

Step 2. Slide the knife between the clam meat and the top and bottom of the clam to remove the flesh

Step 3. Let the clams soak in the milk, water and salt mixture

Combine milk, water, and salt in a large bowl until well combined. Place the clams in this mixture and refrigerate for 2 to 4 hours.

• While the clams are submerged, they will absorb the liquid and flavors from the milk, water, and salt.
• If you don't have much time, you can reduce the soaking time to 20 or 30 minutes. This isn't really recommended, but you can still coat and cook the scallops.

Step 4. Mix both flour and onion powder

Mix all-purpose flour, cornstarch, and onion powder in a shallow dish until well combined.

Do this towards the end of the soaking time, just before you are about to remove the clams from the refrigerator

Step 5. Coat the scallops with flour

Let the clams drain slightly after you remove them from the milk mixture. Then, toss the clams in the flour mixture and coat until all sides are coated.

• To drain the clams, simply hold each piece of meat over the bowl for about 30 seconds or until you have no more dripping milk.

  

• You can use your fingers or tongs to coat the clams with flour.

  

Step 6. Heat the oil in a deep pan

Fill a deep, heavy pan with oil to less than half the height of the pan. Heat the oil to about 185 degrees Celsius by heating it over medium-high heat over the stove.

• Use a thermometer commonly used to make candy to monitor the temperature.
• A deep fryer can also be used instead of a heavy pan.

Step 7. Fry the scallops that have been coated in flour

Place some of the floured scallops in the hot oil until they turn golden brown. This will take about 3 minutes.

Just fry a few clams at a time. Adding too many clams at once will lower the temperature of the oil too much so that the correct frying temperature is not achieved and the results may not be as expected

Step 8. Drain and serve

Remove the fried clams from the hot oil using a heat-resistant slotted spoon. Drain the scallops on several layers of clean paper towels and serve as desired.

• You can serve the scallops with salt and pepper, lemon wedges, or tartar sauce.

  

Method 3 of 5: Saute or Fry in a Flat Frying Pan

Step 1. Peel the scallops

Remove the clam meat from the shell if the clam is still intact in the shell.

• Leave the clams in the freezer for five minutes or until the meat loosens from the shell.

  

• Holding the clam to one side, with the hinge of the shell facing your palm, insert or insert a blunt knife into the shell. Saw around the shells until you cut off the hinges. Open the shell with your finger.

  

• Slide the knife between the clam meat and the top and bottom of the shell. Transfer the meat to a separate plate and remove the shell.

  

Step 2. Heat the butter in a wide flat pan

Heat a medium skillet over medium-high heat. After a minute or two, add the butter or oil.

• Rotate and tilt the pan as necessary so that the butter can coat the entire surface of the pan evenly.

  

Step 3. Add the scallops and stir-fry

Gradually add the clams to the skillet and cook for 2 to 3 minutes or until lightly browned.

Cook the clams in batches or in batches, and don't add more than one layer of the clams in the pan. Don't pile too many clams in the pan at once, as this will make it difficult to cook evenly

Step 4. Serve hot

Transfer the cooked scallops to a serving plate and serve with melted butter, salt and pepper, or other seasonings and side dishes as desired.

Method 4 of 5: Baking or Grilling over Coals

Step 1. Prepare and preheat the grill

Cover the grill rack with aluminum foil and punch holes in the aluminum foil with a knife. Let the grill heat up to medium-high.

• By covering the grill with aluminum foil, you will be able to catch more of the liquid escaping from the shells. But you can also not use aluminum foil.
• If you are using a gas grill instead of coals, heat all heaters to medium-high heat.
• If using a charcoal or coal grill, spread a layer of charcoal or coals on the bottom of the grill. Turn it on, and let the fire burn until it starts to form white ash on the coals.
• Use oven mitts to place the grill rack 10 to 15 cm above the fire or coals.

Step 2. Arrange the scallops on the grill rack

Spread the clams on the grill rack in a single layer, not stacking them.

• Don't stack the shells in more than one layer on the rack. The shells on the top will not receive enough heat, and the shells on the bottom will be too difficult to open because of the weight of the shells on top.
• If necessary, cook the scallops in batches.

Step 3. Bake the clams until the clams open

Bake the scallops on the grill, without turning them over for 5 to 10 minutes. Remove the clams once the shells are exposed.

• Discard clams that don't open even though they've been cooked for a long time, because they may not be good enough and are not safe for consumption.
• When the clam shells open, the clams will release a liquid. Collect this liquid if possible, to serve with the clams later.

Step 4. Serve hot

Stack the clams on a serving plate and serve with the clam juice, lemon wedges, and melted butter.

Method 5 of 5: Baking in the Oven

Step 1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)

Prepare a baking sheet by lining it with aluminum foil or parchment paper.

Aluminum foil is not mandatory, but it will help prevent the pan from getting slimy or scorching and bubbling from dripping liquid

Step 2. Soak the scallops

Place the clams in a bucket and add enough water to cover the clams. Add the cornstarch and salt and let it soak while the oven heats up.

Soaking the clams this way should loosen the shells

Step 3. Prepare the filling

Mix breadcrumbs or breadcrumbs, Parmesan cheese, lemon juice, grated lemon zest, pesto, parsley, and olive oil in a bowl. Add half the unrefined butter or melted unsalted butter and mix until it looks moist.

• The filling mixture should be moist, but should not be dripping wet or appearing to be waterlogged.

  

• Only add the remaining butter if necessary, and add 1 tbsp (15 ml) per 1 tbsp (15 ml) to avoid the filling mixture being too soggy and soggy.

  

Step 4. Fill each shell

Drain the clams from the water and open the shells with your fingers. Fill the clams with enough stuffing mixture to cover the meat completely.

Step 5. If you can't open the shells with your fingers, insert a thin blunt knife between the top and bottom shells and cut in circles until both shells are loose

• Arrange the stuffed scallops on the baking sheet you prepared.

  

Step 6. Bake for 12 minutes

Cook the scallops in the oven until the filling turns golden brown.

Step 7. Serve hot

Remove the cooked scallops from the oven and transfer to a serving plate.

Tips

o Only use clams that are still covered before cooking. Do not use shells that are chipped, cracked, or damaged

Clean the clams before cooking them. Soak the clams for 20 minutes in fresh water. Once submerged, remove the clams from the water instead of draining them through a sieve. Scrub the shells with a brush to remove bits of sand or other debris.

What you need

Steaming

• Big pan
• Heat-resistant Spatulas
• Plate

Frying with a lot of oil (deep frying)

• Blunt knife
• Big bowl
• Whisk
• Shallow plate
• Clamp
• Big pan
• Candy thermometer (candy thermometer)
• Big spoon with holes
• Tissue
• Plate

Fry in a little oil (in a flat pan)

• Big skillet
• Heat-resistant Spatulas
• Plate

Burning or grilling with coals

• Grill rack and charcoal/coal
• Aluminum foil
• Clamp
• Plate

Baking in the oven

• Baking pan
• Aluminum foil
• Bucket
• Big bowl for mixing
• Spoon
• Blunt knife