Scallops Recipe on the Half Shell
I’ll be quite honest with you: I’ve never been very fond of scallops. Why? The times I tasted them before they were never cooked the way they should be. Rubbery, tasteless… you probably know what I mean. Until I cooked them myself. Come on peeps, sea scallops are truly delicious! Treat them well! Look at my recipe below: olive oil, pepper and salt. That’s it. Simple flavors, far away from any cream sauces and stews.
I didn’t want the scallops to touch the pan so by cooking them in their shells, you can control the cooking time better. In the end the bottom side is cooked while the upper part is just warmed through. This will keep the scallops juicy but cooked. You can even prepare these on a barbecue!
Love scallops with a twist? Then also check out my grilled Vietnamese scallops with peanuts, scallions and butter!
- 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.