What are dry scallops?

Scallops come in two versions: wet scallops and dry scallops, and we always want to try for dry. Dry scallops are freshly caught scallops that aren’t treated with any outside ingredients. Wet scallops have been treated with a preservative that theoretically has them last longer, but can add a kind of chemical taste. Most scallops today are sold dry, but it never hurts to check!

How do I zest and juice a lemon?

Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester - it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.

Is there something I can substitute for the white wine?

If you would rather not use wine for this recipe, you can use clam juice (look for it near the tuna fish in your grocery store) instead.

What is the best way to sear scallops to get a good crust?

The trick to scallop searing is to heat the oil up well before you add the scallops, and once you put them into the hot oil (I use tongs for that), leave them there for a full three minutes before you turn them over. That lets a nice brown sear form on the outside. When it's time to turn them, I slide a small spatula underneath each scallop to loosen it from the surface of the pan, and then I use the tongs to turn them over. The LAST thing anyone wants is for that brown crusty bit to stick to the pan. We want to be eating that!

Have a question that I didn't cover?

Pop it in the comments and I will answer pronto!

Scallops with Buttered Lemon Sauce

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This easy recipe for scallops with buttered lemon sauce is perfect for both special occasions and every day supper!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

16 sea scallops – try for dry scallops if available
Sea salt and fresh ground pepper
3 tablespoons olive oil
1/2 cup white wine
Zest and juice from one lemon
1 small shallot, minced
1/2 cup cold butter, cut into chunks
1 cup grated parmesan cheese
1 tablespoon cream
1 pound baby spinach
Lemon wedges (optional)

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Instructions

Make sauce: combine wine, lemon zest and juice and shallot in a small saucepan and bring to a boil. Simmer until most of the wine is evaporated, about 10 minutes or so. Whisk in butter and parmesan cheese until both are melted. Stir in cream, turn off heat and set aside.
Put olive oil in a large skillet over medium high heat. Season scallops with salt and pepper, place them in the oil and sear for 3 minutes without moving them. Loosen with a small spatula and then turn over with tongs and cook for another minute. You will probably have to do the scallops in several batches – simply cover the cooked ones loosely with foil while you cook the others.
While the scallops are cooking, saute the spinach in another large skillet until wilted.
Assemble as follows: make a nice bed of spinach on each plate, top with 3-4 scallops and generously drizzle with sauce. Serve with extra lemon wedges if you like!

Fish Spatula

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Notes

Scallops: You want sea scallops (the big guys) for this recipe, and ask for dry scallops if they have them – these are scallops that aren’t treated with chemicals.

White wine: Any kind you have hanging around is just fine! And if you really would rather not use wine, you can use clam juice instead.