Cooking with Tammy Kelly: National Scallops Day

Recently June 2 has been officially declared as National Scallops Day. Sorry we missed the 2nd, but no need to miss out on enjoying fresh scallops!

Scallops are considered to be one of the healthiest seafoods. Made up of 80% protein and sporting a low fat content, they can help you feel fuller longer and are rich in vitamins and minerals. They are also a great source of antioxidants which protect your body against cell damage linked with a range of chronic diseases.

Sweet, delicate, and quick to cook scallops might soon become your favorite! Scallops are probably the least “fishy” of the range of seafoods. They have a buttery, mild taste and are one of the easiest ways to bring restaurant-quality seafood to your table at home.

Scallops generally fall into two categories: bay scallops and sea scallops. Each has its own strengths in the kitchen.

Bay Scallops - Smaller and naturally sweeter, bay scallops are excellent in chowders, seafood pasta, casseroles, and chilled dishes like ceviche.

Sea Scallops - Larger and meatier, sea scallops are ideal for pan searing, grilling, and serving as the centerpiece of a restaurant-style entrée. If you want an elegant golden-brown crust, sea scallops are usually the go-to.

Frozen scallops will maintain their taste and texture best if they are if thawed in the refrigerator. Avoid microwaving or exposing them to hot water, which can affect their delicate bite.

A slow, proper thaw helps scallops stay tender and cook more evenly, which is exactly what you want.

Recently I had the question, could scallops be cooked in a George Foreman type grill, we use ours all of the time an I thought that should provide a good sear. Turns out yes it does!!! Here’s how,

To cook scallops on a George Foreman type grill, preheat your unit and lightly brush the nonstick plates with high-heat oil. Pat the scallops perfectly dry and season them. Close the lid and cook for exactly 3 to 5 minutes until they are opaque throughout. Do not overcook to prevent a rubbery texture.

For the best texture and safety, make sure to follow these key steps:

Prep your Scallops: Remove the small, tough side muscle (foot) if still attached using scissors, rinse them, and pat them very dry using paper towels. Moisture will prevent the scallops from searing properly.

Season your scallops: Season both sides simply with salt, pepper, and a sprinkle of garlic powder. You can also coat them lightly in a high smoke-point oil like avocado oil.

Preheat: Plug in your grill and let it fully preheat. Because dual-contact grills cook from the top and bottom at the same time, this ensures you get a quick cook without needing to flip them.

Grill: Lightly wipe the plates with a little cooking oil or butter (do not use aerosol cooking sprays, as they can ruin the non-stick coating). Place the scallops on the lower grate and close the lid.

Cook the scallops for about 3 to 5 minutes. The exact time depends on the size of your sea scallops. Keep a close eye on them; they are done as soon as they become opaque in the middle and feel firm but springy to the touch.

Serve: Remove them immediately to avoid overcooking and serve hot with lemon and parsley!

Scallop Piccata

12 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 pound large sea scallops, (about 22 scallops), thawed if frozen
2 tablespoons unsalted butter
2 cloves garlic, , minced
1 large lemon, , zested and juiced
¼ teaspoon crushed red pepper flakes
1/3 cup dry white wine, (or dry sherry)
1 cup heavy cream
3 tablespoons freshly shaved or grated Parmesan cheese, , plus more for serving
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon capers, , drained and rinsed (my favorite part)
2 tablespoons fresh chopped parsley, , plus more for garnish
Lemon wedges, , for serving
Crusty bread, , for serving

Bring a large pot of lightly salted water to a boil. Cook spaghetti, stirring occasionally until al dente according to package directions.

In the meantime, pat scallops dry with paper towels and carefully remove the small band of muscle if it’s still attached; sprinkle with a touch of salt and pepper.

Warm the vegetable oil in an extra-large nonstick skillet over medium heat. Once shimmering, add scallops in a single layer and sear undisturbed 1 & 1/2 to 2 minutes, flip and cook another 1 & 1/2 minutes until translucent and golden brown on the outside. Transfer scallops to a plate.

Add butter to the skillet. Once melted, stir in garlic, lemon zest, and red pepper flakes.

Pour in wine; cook and stir until alcohol cooks off, about 1 minute.

Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add in parmesan, salt, pepper, lemon juice, and capers.

Drain pasta and transfer to skillet along with the chopped parsley and scallops. Toss to coat and heat through.

Evenly distribute the pasta among warm shallow bowls, top with 4 to 5 scallops, garnish with more parsley and some grated Parmesan, and serve with lemon wedges and crusty bread on the side.

Serves 5, each serving contains; Calories 551, Carbohydrates 58g., Protein 22g., Fat 15g., Sodium 939mg., Fiber 3g., Sugar 4g.

Fresh Scallops in Creamy Parmesan

12 large sea scallops, patted dry with paper towels (about 1 pound)
2 tablespoon unsalted butter, divided
1 tablespoon olive oil, or any neutral oil
2-3 cloves garlic, minced
1 cup heavy cream
½ cup freshly grated parmesan cheese,
¼ teaspoon salt, adjust to taste
¼ teaspoon black pepper, freshly ground
2 tablespoon fresh parsley, chopped (optional for garnish)

Pat the scallops completely dry with paper towels to ensure a good sear.

Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until the butter melts and sizzles.

Add the scallops to the skillet in a single layer, making sure they don’t touch. Sear the scallops for 2–3 minutes per side until they develop a golden-brown crust and are opaque in the center.

Transfer the scallops to a plate and cover loosely with foil to keep warm.

Reduce the heat to medium and add the remaining 1 tablespoon butter to the same skillet. Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Stir in the grated parmesan cheese until fully melted and the sauce thickens slightly, about 2–3 minutes.

Season the sauce with ¼ teaspoon salt and ¼ teaspoon black pepper, tasting and adjusting if needed.

Return the scallops to the skillet, spooning the sauce over them to coat evenly. Cook for an additional 1–2 minutes until the scallops are heated through.

Garnish with chopped fresh parsley if desired and serve immediately. Serves 2.

Scallop Gratin

(This is a delicious Ina Garten Recipe)

6 tablespoons unsalted butter
6 large cloves garlic, minced
2 medium shallots, minced
2 ounces thinly sliced Prosciutto, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod, a French anise-flavored liqueur, you may substitute with anise extract
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
6 tablespoons olive oil, good quality
½ cup panko
6 tablespoons dry white wine
2 pounds fresh scallops
Lemon, for garnish, if desired

Preheat the oven to 425 degrees. Arrange six 6-inch round gratin dishes on a sturdy baking sheet.

To make the topping, using a hand mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly until well combined. Fold the panko in with a rubber spatula and set aside.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with the paper towel and distribute them among the three dishes. Spoon the garlic butter evenly over the top of the scallops.

Bake for 10-12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.

Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.