19 buttery scallop recipes for a restaurant-quality dinner at home.
Whatever method you go for, follow these tips to ensure springy, perfectly seared scallops every time. Seek out dry scallops. Unlike “wet” or “soaked” scallops, these have not been treated with phosphates, so they carry less water weight, which helps them caramelize beautifully when seared. Remove the fibrous side muscle from the scallop—it becomes rubbery when cooked.
Pinch the crescent-shaped flap between your thumb and forefinger and it should pull off easily. Stash these muscles in your freezer until you have a handful, then chop them up or add them to shrimp to form. Pat the scallops dry with a paper towel before cooking to remove excess moisture and ensure they develop a nice crust.Photograph by Isa Zapata, Food Styling by Taneka Morris
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