The name "scallop" is applied to many different species of clams or oysters, particularly those in the genera "Chlamys" and "Pecten". As a food, scallops have a mild flavor and can be used in a variety of ways. They are graded on the basis of adductor muscle development, which is used as an indicator of freshness. The color of the shell is also used as a grading criterion.
Scallops Cooking Guide
|Method||Cook Temp||Avg Time||Finish Temp|
|Sear||Med-High||3-4 mins||125 - 130°F|
|Grill||375°F||6-7 mins||125 - 130°F|
|Oven||400°F||17-20 mins||125 - 130°F|
Note: The above guidelines are only guardrails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked scallops, always check color and texture regularly.
Frequently Asked Questions
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Scallops are highly nutritious, rich in protein and low in calories.
Once scallops are thawed, they can be seared in as little as 3 minutes - 1.5 minutes per side.
Place frozen scallops nto a resealable plastic bag, seal the bag, and put bag in a bowl under cool running tap water. 1 pound of frozen scallops takes about 1/2 hour to defrost.