So you just bought some scallops from the store, and you are wondering what and what you can do with it to get the best from it, don’t worry, we have it all covered today.
Being in the delicate nature scallops come in, it is easier to limit its preparation to just searing or mild frying, nobody wants to feast on a plate of burnt scallops which are unattractive, but don’t let that be the end of it.
There are a lot of ways you can prepare scallops aside searing and have then perfect for serving, but before we delve into that, let’s take a look at what scallops taste like for the seafood newbies here.
What Do Scallops Taste Like
For the most part, scallops have a sea-like taste which remains prominent even after cooking, but there is still a tricky part to the taste which will leave you wondering, “what am I eating?”
It is a perfect blend of soft and chewy; the chewiness can also depend on the size of scallop you eat, larger scallops are tougher than smaller ones but have the same consistency and flavour.
If you have ever had a scallop which is stringy and hard when eaten this is probably the fault of the cook. When scallops are over cooked or fried improperly, they tend to get tough, and the taste is very unpleasant.
Try not to judge from a bad experience, get some well-made scallops and enjoy the soft, chewy, mild sweetness they offer.
Scallops VS Clams
Both scallops and clams belong to the family of Bivalve molluscs. Molluscs refer to ocean creatures that usually have multiple shells protecting a soft inner flesh.
Although they are both shelled animals, they do hold some differences in taste and looks. One very iconic thing about scallops is their shells; they have very beautifully lined shells unlike calms which have smooth shells which are more like sea pebbles.
Scallops have rapid movement in the seabecause they have legs! Yes, legs which aid them in their rapid movements. Scallops, on the other hand, have no legs, so they mainly burrow deep into the sands of the sea.
Scallops have a shorter survival rate than clamsafter harvesting, as a result of that, most of them are sold frozen and preserved, unlike clams which can be still be found fresh in markets.
Scallops have ahigher level of cholesterol than mussels.
How to Thaw scallops
Doyou have a thing with not thawing scallops properly? This is what you should do: Firstly, check to ensure that the kind of scallops you bought are the type that requires defrosting as some specific types need no defrosting before cooking, such is usually indicatedon the package itself.
The most secure way to thaw your scallop is to do so under running lukewarm water, to do this, place the scallopsin a zip seal bag and place in a bowl; you can then put some water into the bowl and let it defrost normally, this could take an hour or more.
The use of the plastic bag is to ensure that the scallops have no direct contact with water in any way, this could ruin the scallops altogether.
Thawing can also be done with a microwave, but you shouldn’t attempt this if you aren’t used to doing this, thawing with water is safer and better.
How To Grill Scallops
Grilling scallops are one of easiest ways to cook them, and there are a variety of ways you can do that to preserve the juicy fresh taste.
One of the biggest fears when grilling scallops is getting them too thick and rubbery, if you are a usual victim of such, make use of this recipe by no spoons necessary, and you are more than covered, just looking at those grill marks on the scallops make me get hungry.
The combination of avocado and corn starch couldn’t have been done better than what you get from the recipe. You will need a food processor for the dressing, but if you can’t get one, you can use the alternative in the recipe age.
The important thing is for the ingredients to emulsify before use. Make sure your scallops are as dry as possible before grilling.
How To Steam Scallops
Steaming scallops is another very quick way to get your scallops ready for eating, but there is also the risk of ending up with over cooked thick and tasteless scallops.
Steaming scallops requires a lot of delicate monitoring which isn’t time-consuming but requires attention.
For a steaming recipe, use this by Noob Cook, the scallops are served in their shells which I find very decorative and attractive, it is also prepared alongside glass noodles.
If you are unfamiliar with glass noodles then this is a good start for you, glass noodles are a kind of transparent noodles made basically from starch and water.
If you want a recipe that includes vegetables, try this by Cotter Crunch, the scallops were steamed together with the vegetables in a pot. When steaming scallops, watch the colour, it should be firm and white, not transparent looking or tough.
Having known all these facts about scallops, you should be more than ready to experiment with scallops in different ways.
Being that they could be quite pricey, it is common to see people fret about mishandling scallops; some others believe it takes a lot of work and mastery, but it is as easy as can be.
If you are new to cooking with scallops, go for the bigger ones first, and then you can use smaller ones when you are perfect with them, larger scallops run a lower risk of getting tough or rubbery when not properly cooked.
Scallops are tasty and nutrient giving sea foods, and they can be paired with vegetables, fruits, rice and whatever else you want to pair it with, just ensure you make it utterly alluring and tender.
To best enjoy your scallops, eat while hot and steaming!