Scallops Recipes

Scallops are a type of shellfish known for their sweet, delicate flavour and tender texture. They come from the mollusc family and are found in oceans around the world, typically harvested from the sea bed. The part we eat is the adductor muscle, which the scallop uses to open and close its shell. There are two main types: sea scallops, which are larger and meatier, and bay scallops, which are smaller and slightly sweeter.

Scallops are popular in a range of global cuisines. They’re often pan-seared and served with butter in French cooking, paired with pasta or risotto in Italian dishes, grilled on skewers in Japanese yakitori, or stir-fried with aromatics in Chinese recipes. Their versatility and quick cooking time make them a favourite for both home cooks and professional chefs.

Pan-frying is one of the most popular and effective ways to cook scallops, giving them a beautifully crisp, golden-brown crust while keeping the centre tender.

1. Start by heating a neutral oil or a mix of oil and butter in a non-stick or stainless steel frying pan over medium-high heat.

2. Once the fat is shimmering and hot - but not smoking - carefully place the scallops in the pan, making sure they’re not touching.

3. Sear the scallops without moving them for about 1½ to 2 minutes, until a golden crust forms.

4. Flip each scallop and cook for another 1–2 minutes on the other side. The scallops should be opaque and just firm to the touch.

5. Serve immediately for the best texture and flavour.