What is the difference between bay scallops and sea scallops?

Bay and sea scallops differ primarily in size and culinary use. Bay scallops are smaller, about the size of a dime, and are often used in casseroles and seafood stews. Sea scallops, on the other hand, are larger, with a diameter of up to about 2 inches, and are commonly served in restaurants. For pan-searing, as in this recipe, it's best to use sea scallops.

What should I look for when buying scallops?

When purchasing scallops, look for the "dry" or "dry-packed" variety. These haven't been treated with a solution that causes them to retain water, which can impede the searing process and prevent them from developing a nicely caramelized crust. If you're unsure, ask your fishmonger for dry scallops, as they are not always clearly labeled in seafood markets.

How can I tell if scallops are fresh?

Fresh scallops should have a mild, briny scent reminiscent of the ocean. If they start to give off a more pronounced fishy smell, it's an indicator that they're beginning to spoil. Since scallops are highly perishable, plan to buy them only a day or two before you intend to cook them.

Do scallops require any prep before cooking?

Yes, scallops have a small muscle on the side, sometimes referred to as the "foot." I remove it as it can contain sand and it toughens when cooked. Simply peel it away from the main body of the scallop to ensure a clean, pleasant texture.

Pan-Seared Scallops with Lemon Butter

By Jenn Segal

Pan-seared scallops make a restaurant-worthy meal, and they’re easy to make at home.

Servings: 12 to 16 scallops

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

Ingredients

12 to 16 dry sea scallops (about ¾ lb; see note)
1 tablespoon extra-virgin olive oil
4 tablespoons butter, divided
1 tablespoon lemon juice
¼ teaspoon each salt and freshly ground black pepper
Lemon wedges, for serving (optional)

Instructions

Remove the tiny, tough side muscle where sand can hide and rinse the scallops if necessary (some scallops are sold with the muscle already removed). Dry the scallops very well with a paper towel, as moisture can impede browning.
Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very hot. (Heat two pans if necessary to keep scallops from crowding.) Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan. Place the scallops in the pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over, season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper, and sear for another 1 to 2 minutes, until the scallops are just cooked through.
Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tablespoons butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.
Add the scallops back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with lemon wedges, if desired.
Note: When purchasing scallops, look for the “dry” or “dry-packed” variety. Some scallops on the market are dipped in a solution to extend shelf life. The scallops end up absorbing the water in the solution, increasing the price and causing the scallops to leak moisture when cooked (which will keep them from developing a beautifully caramelized exterior). Quality seafood markets typically carry dry scallops but don’t usually label them; if you're uncertain of what to buy, ask your fishmonger.
Variation: For even more flavor, you can brown the butter to make a brown butter lemon sauce. Before cooking the scallops, start the sauce by adding 3½ tablespoons of the butter to a small, thick-bottomed saucepan. Bring to a boil, and then simmer on medium heat for 3 to 4 minutes. You will notice foaming and then milk particles will begin to drop to the bottom. When the butter turns golden and starts to smell nutty, it’s done. Set aside for a minute or two. Strain through the finest strainer you have to remove the brown bits. (It’s called “brown butter,” but a key to browning butter is to remove when it is golden, before it paradoxically turns brown and burns.) Set the strained butter aside and proceed with the recipe, adding the browned butter to the pan after cooking the scallops.

Pair with

Spring Risotto with Asparagus & Peas

Nutrition Information

Per serving (4 servings)
Serving size: 4 scallops
Calories: 202
Fat: 15 g
Saturated fat: 8 g
Carbohydrates: 4 g
Sugar: 0 g
Fiber: 0 g
Protein: 12 g
Sodium: 394 mg
Cholesterol: 55 mg