How to Clean and Prepare Diver Scallops

June 30, 2024

How to Clean Diver Scallops

Diver scallops are a prized delicacy in the culinary world, known for their sweet and delicate flavor. However, before you can cook them to perfection, you need to know how to properly clean and prepare them. If you bought live scallops, let's do our best to open and cook them right. In this guide, we will take you through the steps to clean diver scallops like a pro.

Step 1: Remove the Side Muscle

When you purchase fresh diver scallops, you will notice a small, tough side muscle attached to the scallop. This muscle needs to be removed before cooking. Simply grasp the muscle and pull it away from the scallop. If it doesn't come off easily, use a small knife to carefully cut it away.

If you bought live scallops, you'll need a thin, long knife. Once the shell starts to open, quickly insert the knife and with one swift motion, cut the muscle from one side of the shell.

Step 2: Rinse the Scallops

Rinsing the scallops is a crucial step to ensure they are clean and free from any sand or debris. Follow these detailed steps to rinse your scallops properly:

1. Use Cold Water: Place the scallops in a colander and run cold water over them. Cold water helps maintain the scallops' freshness and texture.
2. Gently Handle the Scallops: As you rinse, use your fingers to gently rub the scallops to remove any grit or sand. Be careful not to damage the delicate flesh of the scallops.
3. Inspect Each Scallop: Check each scallop individually to ensure it is clean. If you notice any stubborn particles, rinse that scallop again until it is free of debris.

Step 3: Pat the Scallops Dry

Drying the scallops thoroughly is essential for achieving a perfect sear. Here’s how to do it:

1. Prepare a Clean Towel or Paper Towels: Lay a clean kitchen towel or several layers of paper towels on a flat surface.
2. Place the Scallops on the Towel: Arrange the rinsed scallops in a single layer on the towel, making sure they are not touching each other.
3. Gently Pat Dry: Use another clean towel or paper towels to gently pat the scallops dry. Press lightly to absorb as much moisture as possible. This step is crucial because excess moisture will cause the scallops to steam rather than sear, preventing that desirable golden crust.

Step 4: Season the Scallops

Proper seasoning enhances the natural flavor of scallops. Follow these steps to season your scallops:

1. Basic Seasoning: Sprinkle a pinch of sea salt and freshly ground black pepper over both sides of the scallops. This basic seasoning brings out the scallops' sweet flavor.
2. Additional Seasonings (Optional): Depending on your recipe or taste preferences, you can add other seasonings such as garlic powder, paprika, or a squeeze of lemon juice. Lightly dust or drizzle these additional seasonings over the scallops.
3. Even Coating: Ensure the seasonings are evenly distributed over the scallops by gently rubbing them with your fingers. This ensures every bite is flavorful.

Step 5: Cook the Scallops

Cooking scallops requires attention to detail to achieve the perfect texture and flavor. Here are some common methods to cook scallops:

1. Searing:

   • Preheat the Pan: Use a heavy skillet, such as cast iron, and preheat it over medium-high heat until it’s very hot.
   • Add Fat: Add a high smoke point oil (like canola, grapeseed, or avocado oil) to the pan. You can also add a small amount of butter for flavor.
   • Sear the Scallops: Place the scallops in the pan, making sure they don’t touch each other. Sear for 2-3 minutes on each side until a golden-brown crust forms. Avoid moving them around to ensure a proper sear.

2. Grilling:

   • Preheat the Grill: Preheat your grill to medium-high heat.
   • Oil the Grill Grates: Brush the grill grates with oil to prevent sticking.
   • Grill the Scallops: Place the scallops on the grill and cook for about 2-3 minutes per side until they are opaque and slightly charred.

3. Baking:

   • Preheat the Oven: Preheat your oven to 400°F (200°C).
   • Prepare the Baking Dish: Place the scallops in a baking dish and drizzle with melted butter or olive oil.
   • Bake: Bake for about 10-12 minutes until the scallops are opaque and firm to the touch.

FAQs

Can I eat the side muscle on a diver scallop?

While the side muscle on a scallop is edible, it is tough and chewy, so it is best to remove it before cooking.

How long do scallops take to cook?

The cooking time for scallops depends on the method and thickness of the scallops. Generally, they take 2-3 minutes per side when seared over high heat.

Can I freeze diver scallops?

Yes, you can freeze diver scallops. However, they are best eaten fresh, so it is recommended to consume them within a few days of purchase.

What are diver scallops?

Diver scallops are hand-harvested by divers, ensuring minimal impact on the ocean floor and providing a fresher product. They are typically larger and sweeter than other scallops.

How should I store fresh diver scallops?

Store fresh scallops in the coldest part of your refrigerator, ideally on a bed of ice. Use them within 1-2 days for the best quality.

Can pregnant women eat diver scallops?

Yes, pregnant women can eat scallops as long as they are fully cooked. Scallops are low in mercury and high in protein, making them a healthy choice during pregnancy.

Are diver scallops sustainable?

Diver scallops are considered more sustainable than other harvesting methods because they are hand-harvested by divers, which reduces environmental impact and bycatch.

Conclusion

Cleaning and preparing diver scallops may seem daunting at first, but with the right technique, it is a simple process. By following the steps outlined in this guide, you can clean and prepare scallops like a pro and enjoy their delicious flavor in your favorite dishes. Remember to handle the scallops gently and cook them quickly over high heat for the best results.

For more information on high-quality seafood, visit Global Seafoods to purchase some of the best scallops and other seafood options, including smoked weathervane scallops, Hokkaido scallops, and Alaskan pink scallops.

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