For example, if you’d like to serve these scallops over toast, toast and butter the bread before you begin cooking the scallops. [2] X Research source
Leaving the muscles attached won’t do any harm, but they’re much tougher and harder to chew than the rest of the scallop.
Draining them quickly is key, since scallops will get waterlogged and mushy if they sit in water for too long.
If you don’t pat the scallops dry before searing them, you’ll end up with tougher steamed scallops instead of tender, pan-seared ones.
You can tell the pan is hot enough if you drop some water on the pan and it evaporates instantly.
The first scallop should sizzle when you place it on the pan. If it doesn’t, wait a few more seconds before adding the rest.
The scallops need to sit undisturbed in the pan long enough to develop a slightly hardened, golden-brown layer on the side facing the pan. [9] X Research source
Don’t overcook the scallops, of they’ll end up tough and chewy.
You can serve these scallops over pasta or couscous with a little lemon or olive oil, or add them to a salad! If you don’t eat all of your scallops, you can store them in the refrigerator in a well-sealed container for 3-4 days. You can also freeze them in an airtight container for 2-3 months. [13] X Research source
Add the scallops as soon as you see the oil start to smoke. If you wait too long, your scallops will end up with an unpleasant smell and taste.
Letting the scallops sit undisturbed will give them a chance to sear a little bit.
After about 30 seconds of cooking, the garlic should become fragrant. If not, give it a few more seconds.
Don’t wait for the butter to melt while the pan is still on the stove. The pan will be hot enough to melt the butter even after you take it off the heat.
Give the scallops a stir to distribute the spices evenly.
The sooner you serve the scallops, the better they’ll taste! You can save any leftover scallops in an airtight container in the fridge for 3-4 days, or keep them in the freezer for 2-3 months.
You should have time to prepare the other ingredients while the oil is heating.
You can use plain breadcrumbs or “flavored” ones (such as garlic) for something fancier. However, if you choose flavored breadcrumbs, you may need to adjust the amount of other seasonings you use.
Shake the excess flour off of the scallops after you remove them from the bowl.
After the scallops are coated with egg, you can either remove them with your hand that’s already messy or take them out with a slotted spoon. Using a slotted spoon will help keep you from wasting any of the egg.
As you coat the scallops, place them in a single layer on a large baking sheet. Continue until you’ve coated all the scallops.
Make sure to test the temperature of the oil before you start cooking the scallops.
The scallops should be done when the breading is golden brown. You can also test them by inserting a cake tester into the middle of the scallop and holding it below your lip—it should feel warm, but not hot. Since bay scallops are small, they may cook relatively quickly. Start checking them at around 1 and ½ minutes of cooking time.
You may wish to cover the cooked scallops lightly with foil or keep them warm in an oven heated to 300 °F (149 °C) while the other scallops are frying. [31] X Research source
You can also squeeze lemon juice over them for extra zest. These scallops will taste best and be at their crispiest if you eat them while they’re fresh from the fryer. If you have to store them, keep them in a well-ventilated container in the fridge for no more than 1-2 days.
