Taking the Temperature of Scallops | Cook's Illustrated (2024)

FAQs

What is the perfect temperature for scallops? ›

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

And like shrimp, they also cook quickly. Sight and touch are much better indicators for doneness. Scallops are cooked when they are firm, nicely browned and opaque all the way through.

Whether or not one consumes the roe (or reproductive organs) of the scallop is entirely a matter of taste. In the United States scallops are served without the roe, but in other areas of the world such as France, the roe is served attached.

A: It's best to cook scallops thoroughly to minimize the risk of foodborne illnesses. Avoid consuming scallops that are not fully cooked.

Line a baking sheet with a kitchen towel and place the scallops on top. Add another kitchen towel on top and let them sit for 10 minutes; the towels will absorb the scallops' excess moisture. If you don't have 10 minutes, simply pat the scallops dry on both sides with a paper towel and proceed.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Is it better to sear scallops in butter or oil? ›

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil. The cooking times above are for sea scallops, not diver or bay scallops.

If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that.

Pull temps for scallops

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.”

The ideal internal temperature when cooking seafood is 145 degrees F (63 degrees C), according to the USDA. You can use this as a general guideline when taking the internal temperature of the seafood to ensure that it is cooked thoroughly and that it is safe to eat.

That said , the better and to my mind tastier approach would be to eat them rare to medium rare. Just get a non-stick pan and a very little bit of olive oil and place the scallops in the oil and medium to low heat for about 15 or 20 seconds per side and then flip. Yes, scallops are delicious when eaten raw.

Eating raw or undercooked seafood, especially clams, mollusks, oysters and scallops can be dangerous. Seafood such as these can harbor bacteria that are ingested from their habitat. Many times, their habitat is in areas of high water pollution from towns and cities.