Here are five of the best ways to serve diver scallops:
Pan-seared scallops with a simple lemon butter sauce is a classic and elegant way to showcase this delicious seafood. Start by patting the scallops dry and seasoning them with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of butter. Sear the scallops for 2-3 minutes on each side until golden brown and crispy. Remove the scallops from the skillet and add another tablespoon of butter, lemon juice, and garlic to the pan. Stir until the butter is melted and pour the sauce over the scallops.
Grilled diver scallops with a sweet and savory bacon and pineapple salsa is the perfect summer dish. Preheat your grill to medium-high heat and season the scallops with salt and pepper. Grill the scallops for 2-3 minutes on each side until they are slightly charred and cooked through. In a separate pan, cook chopped bacon until crispy, then add diced pineapple, red onion, jalapeño, and cilantro. Serve the scallops with a dollop of the salsa on top.
Baked diver scallops with parmesan and bread crumbs make for a delicious and easy-to-make appetizer or main course. Preheat your oven to 400 degrees Fahrenheit and arrange the scallops in a baking dish. In a separate bowl, mix bread crumbs, parmesan cheese, chopped parsley, and garlic powder. Sprinkle the bread crumb mixture over the scallops and drizzle with melted butter. Bake for 12-15 minutes until the scallops are cooked through and the bread crumbs are golden brown.
Diver scallops with truffle oil and wild mushrooms is a luxurious and indulgent dish that is sure to impress your guests. Start by sautéing chopped shallots and garlic in butter until they are soft and fragrant. Add sliced wild mushrooms and cook until they are browned and tender. Season the scallops with salt and pepper and sear them in a hot skillet for 2-3 minutes on each side. Serve the scallops with the mushroom mixture and a drizzle of truffle oil.
Diver scallop ceviche with mango and avocado is a light and refreshing dish that is perfect for a summer appetizer or light lunch. Start by thinly slicing the scallops and marinating them in lime juice for 30 minutes. In a separate bowl, mix diced mango, avocado, red onion, jalapeño, and cilantro. Add the scallops to the bowl and mix until everything is well combined. Serve the ceviche with tortilla chips or on top of a bed of greens.
A: While fresh diver scallops are preferred, frozen scallops can be used as well. Make sure to properly thaw them before cooking and pat them dry before seasoning and cooking. Frozen scallops may also release more liquid while cooking, so adjust cooking time accordingly.
A: Diver scallops are cooked when they are opaque and firm to the touch. Overcooking scallops can result in a rubbery texture, so it's important to monitor them closely while cooking. Generally, scallops take 2-3 minutes per side to cook through, depending on their size. It's better to slightly undercook them than overcook them, as residual heat will continue to cook them after they are removed from the heat source.