What's the best way to cook scallops?

Question

I did as a similar question a day or two ago but I really didn't focus on the scallops a whole lot. I bought these at the local grociery store they were frozen and I'm just not sure are they like shrimp? Do they need to be cleaned a certain way? How long should they be cooked for? I know a million and once questions I just want to be sure I go about this right, and why is it best they are marinated in milk and do they need to be thawed out completely before beginning the marinade, about how long should they sit in the milk for, shortest time possible I guess? Thanks everyone.

Answer 1

my grandma always make great things with scallops. she cooks it with tofu soup. its really delicious! i never ever heard anyone say it tastes horrible!

Answer 2

You shouldn't have to clean them if they are from the grocery. I'm assuming you bought frozen and they came in a box, and they are not in the shell. If so, then they have already been "cleaned" (i would still rinse them, though). Soaking in any marinade should be done thawed and not frozen. You need the pores to be open so the marinade soaks in. I've heard milk is good, but I use a quick marinade with lemon juice, lime juice, some garlic, and a little bit of orange juice. Don't marinade too long. If you leave it in for an hour the acid in the lemon will cook the scallop. If they are large enough, put them on a double-skewer and grill them on the barbecue. If they are smaller, then you can fry them in a little butter in a pan, or you can broil them, or even bake them (although baking tends to dry them out a bit - hence the milk marinade). good Luck - HTH

Answer 3

I think the best way to cook scallops is to get them fresh. Put a little BBQ grid on your burner, then put the fish (in the shell) on top of the burner. Let them cook about 3 minutes, then flip them over and cook a little more. Remove from the shell, cut off the black bits, then return to the shell and put in a pat of butter and a little soy sauce, let the butter melt, then serve in the shell. You may need a knife to get the scallops out of the shell. This is paradise!

For frozen scallops, I wouldn't worry about being a perfectionist. I think the milk is to remove any old fishy taste, so you could leave it for an hour or so (in the fridge).

I don't think they need to be thawed out before you begin the marinade. If you marinade the frozen ones the night before, then keep in the fridge, they should be ready for supper the next night.

Since they are frozen, I'm assuming they are out of the shell already. If they are frozen in the shell, gosh, I'd let them thaw, shuck them, rinse in cold water and cut off the black bits. The orange bits are find.

I love scallops, and this is a great time of year for them!

Answer 4

I would skip the milk marinade. Thaw completely in the fridge, pat dry well. Season lightly with salt get a pan scorching hot (cast iron is best for this, dont preheat a non stick coated fry pan empty) add a little butter and sear on both sides for a short amount of time, just long enough to get a nice golden brown color on the outside, you want the inside pert near raw. Enjoy!

Answer 5

Cook them on high heat, whether in a pan or under the broiler. Get the heat up first, then cook them quickly, just enough to sear the outside brown. Overcooking or cooking slowly makes them tough.

Answer 6

30 in milk thawed====
here are several recipes so you can see what you would like to cook

Answer 7

Wrap them in thin bacon and cook them on the grill with the seasoning of your choice. Yums!

Answer 8

in a frying pan

Answer 9

in a pan