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Diver scallops are considered the crown jewel of seafood, known for their sweet flavor and tender, buttery texture. But achieving the perfect sear and flavor requires more than just a hot pan—it’s about timing, technique, and choosing the best ingredients. Whether you're a seasoned cook or new to preparing scallops, this guide will walk you through the steps to cook diver scallops to perfection every time.
For the highest quality scallops, check out our selection of Jumbo Sea Scallops, Hokkaido Scallops, and Live Alaskan Pink Scallops.
Diver scallops are hand-harvested by divers in cold waters, making them one of the most sustainable and eco-friendly seafood options. The careful harvesting method results in scallops that are free of grit and sand, offering a cleaner, sweeter flavor compared to dredged scallops. These scallops are larger, plumper, and have a firmer texture, making them perfect for searing.
"The best seafood starts with sustainable practices," says Monterey Bay Aquarium’s Seafood Watch. "Diver scallops are one of the most sustainable seafood choices you can make."
When shopping for diver scallops, always look for "dry" scallops. These scallops are not treated with chemicals or preservatives and have a pure, natural flavor. Wet scallops, on the other hand, are soaked in a solution that can make them absorb water, impacting both the flavor and how they cook.
To ensure you’re getting the freshest scallops, explore our premium options like Smoked Weathervane Scallops or Alaskan Pink Scallops.
The key to achieving a perfect sear on scallops is removing any excess moisture. Use a paper towel to pat the scallops dry. This step is crucial for a crispy, golden crust. Once dry, season both sides with salt and pepper. For added flavor, you can sprinkle some paprika or garlic powder.
A hot pan is essential for creating a good sear. Use a heavy-bottomed skillet, preferably cast iron or stainless steel. Add a tablespoon of high smoke-point oil, such as grapeseed or avocado oil, and let it heat until shimmering but not smoking.
Chef Thomas Keller recommends, "A high-quality, well-heated pan and minimal movement is key to a beautiful scallop sear."
Place the scallops in the pan, ensuring they have enough space between them. Avoid overcrowding the pan, which can cause them to steam instead of sear. Cook the scallops for about 1.5 to 2 minutes on each side, depending on their size. They should develop a deep, golden-brown crust but remain tender inside.
Perfectly cooked scallops should have a firm, springy texture and a slightly translucent center. If they’re too firm or rubbery, they’ve been overcooked. An internal temperature of 115°F to 120°F is ideal for scallops. Remember that scallops will continue to cook for a few moments after you remove them from the pan.
For more high-quality scallops, visit our Jumbo Sea Scallops or Hokkaido Scallops.
While diver scallops are delicious on their own, pairing them with the right flavors can elevate your dish to restaurant-quality. Here are some classic flavor combinations:
A simple garlic butter sauce complements the sweet, delicate flavor of diver scallops. After searing the scallops, remove them from the pan and add a tablespoon of butter and minced garlic. Let it cook for 1-2 minutes, then drizzle over the scallops.
For a fresh, zesty twist, squeeze fresh lemon juice over the scallops after cooking. Garnish with chopped parsley, thyme, or chives for an extra layer of flavor.
Scallops also pair beautifully with white wine or cream-based sauces. Deglaze your pan with a splash of white wine and reduce it, then add heavy cream and a bit of Dijon mustard for a rich, velvety sauce.
Typically, diver scallops take about 3-4 minutes in total to cook—1.5 to 2 minutes per side. The key is to achieve a golden-brown crust while maintaining a tender center. Always watch for the slight translucency in the middle to avoid overcooking.
Dry scallops are untreated, while wet scallops are soaked in a solution to preserve moisture. Always opt for dry scallops as they have a purer flavor and a better texture when seared.
Fresh scallops should be stored in the refrigerator and cooked within 1-2 days of purchase. If you need to freeze scallops, place them in an airtight container or vacuum-seal them to maintain freshness.
For the freshest diver scallops, browse our Live Alaskan Pink Scallops.
Looking for the best scallops to cook at home? At Global Seafoods, we offer a wide range of high-quality, sustainably sourced scallops, including:
For more recipes and seafood tips, subscribe to our YouTube channel: Global Seafoods YouTube.
Cooking diver scallops to perfection may seem intimidating, but with the right preparation and technique, you can achieve restaurant-quality results in your own kitchen. Whether you’re cooking them for a special occasion or as a weeknight dinner, following these steps will ensure your scallops are perfectly seared, flavorful, and tender every time.
Explore our full range of scallops and elevate your next meal with premium seafood from Global Seafoods.
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