Sea scallops are at their best in the spring time. If you ask me. I found these fatty sweeties at my local farmer’s market for less than a buck a piece, shell and all.
And they make a tasty appetizer…
Scallops Recipe on the Half Shell
I’ll be quite honest with you: I’ve never been very fond of scallops before.
Why is that?
The very few times I tasted them before they were never cooked the way they should be. The scallops were rubbery, bland, very unappetizing, sandy even… You probably know what I mean.
That’s until I cooked them myself at home. Are you kidding, sea scallops are truly delicious! How can people mess them up like that! Treat those scallops well. They are a true delicacy.
Look at my recipe below: all I need to bring out the best in these scallops is olive oil, freshly cracked pepper pepper and salt. That’s it. Nothing else. No cream sauces or cheese. Simple flavors, far away from the rubbery concoctions.
I didn’t want the scallops to touch the pan. So I cooked them in their shells, and because of that I can control the cooking process way better. And therefore you are able to cook them perfectly. Just avoid overcooking them, overcooked scallops will be hard as bullets.
What I’m aiming for here is for the bottom side to be cooked while the upper part is just warmed through. This will keep the scallops juicy but cooked and tender. You can even prepare them on a barbecue if you like!
Do you love scallops with a twist?
Then also check out my grilled Vietnamese scallops with peanuts, scallions and butter!
Scallops with an Asian touch, and it really works! I picked that idea up in Vietnam, in a little seaside town. We ate those every night for one week on end. And we loved them to bits. I can still taste those heavenly scallops years later just thinking of them!
Do try them out!
- 4 fresh scallops in their shell
- good quality olive oil
- Carefully open up the shells. You will probably find the most unappetizing mess inside but don't let that put you off! The greyish and orange blubber has to go.
- Gently run a very sharp knife under this mass to sever the scallop from the shell. Then carefully remove the orange and grey stuff (get rid of them) with the knife until you end up with a beautiful white scallop. Rinse both the scallop and one of the shells under cold running tap water and pat them dry with some kitchen paper. Place the scallop back on the shell.
- Repeat this for the 3 other scallops. Then place them in a large pan and a little drop of olive oil to all of the scallops.
- Place the pan with scallops and shells over high heat for 4 to 5 minutes. In the end the olive oil will start to sizzle a little. Touch the top of the scallops. Once they feel warm (they only have to be warmed through, not cooked through!) remove the pan from the heat. Sprinkle each scallops with a tiny pinch of pepper and salt.
- Place the hot shells onto plates using tongs. Serve immediately.