Key to scallops is quick cooking
Scallops are a little luxury in my household. A weekend date night means plates of pasta and scallops with wedges of lemon and glasses of white wine on the side. Scallops are sustainable, delicious, and so easy. Here’s how to make quickcooking scallops on the stovetop in just about five minutes.
Scallops are not inexpensive (in my area they go for at least $20 a pound), so it can be a little intimidating to cook them. What if you mess up such an expensive dinner?
This is the beautiful thing about scallops, though; once you understand how quickly they are cooked, you’ll never mess them up. They take just four to five minutes to cook — that’s it! Sear in an oiled skillet for about 2 minutes on each side. Done.
Scallops’ quick-cooking properties also mean that you should have everything else for your meal ready to go before putting them in the pan. Scallops are the last thing to go on the plate, so have your pasta, sauce, or salad ready and waiting before you cook the scallops.
One of my favorite meals is scallops on top of some creamy pureed vegetables. I’ll cook cauliflower or rutabaga, puree it until silky-smooth, and keep it warm in a covered bowl. I’ll make a tossed salad, set out warmed plates, and pour the wine. Then, at the last minute, with the table set and candles lit, I’ll quickly cook the scallops and plate it all up.