How do I properly fry scallops?

Tips & tricks for the perfect preparation of scallops

How do I properly fry scallops?

Tips & tricks for the perfect preparation of scallops

Do you want to cook scallops and are unsure whether you should grill or fry them? Don't worry, we have the answers for you! In this article you'll learn how to grill or fry this delicious seafood to perfection.

Preparing scallops

DEFROST | If the scallops are frozen, you will need to thaw them first. It's best to let them thaw in the fridge overnight. Alternatively, you can place them in an airtight bag and thaw under cold water. Make sure the mussels are completely thawed before cooking them.

PREPARE | Once the scallops have thawed, rinse them under running water and then pat them thoroughly dry with paper towels to remove excess moisture. This way the mussels get nice and brown when frying or grilling.

SEASONING | Brush the scallops with melted butter or virgin olive oil. Then season them with salt and pepper or your favorite spice mix. You can let your creativity run wild. How about a delicious marinade? Garlic, lemon juice, salt, pepper, paprika or fresh herbs are popular options. Remember not to over-season the mussels so as not to overpower their natural flavor. Additionally, the scallops should not be marinated for more than an hour or two, otherwise the acid in the marinade will begin to “cook” the tender flesh. After draining the marinade, dry the scallops thoroughly.

DEFROST | If the scallops are frozen, you will need to thaw them first. It's best to let them thaw in the fridge overnight. Alternatively, you can place them in an airtight bag and thaw under cold water. Make sure the mussels are completely thawed before cooking them.

PREPARE | Once the scallops have thawed, rinse them under running water and then pat them thoroughly dry with paper towels to remove excess moisture. This way the mussels get nice and brown when frying or grilling.

SEASONING | Brush the scallops with melted butter or virgin olive oil. Then season them with salt and pepper or your favorite spice mix. You can let your creativity run wild. How about a delicious marinade? Garlic, lemon juice, salt, pepper, paprika or fresh herbs are popular options. Remember not to over-season the mussels so as not to overpower their natural flavor. Additionally, the scallops should not be marinated for more than an hour or two, otherwise the acid in the marinade will begin to “cook” the tender flesh. After draining the marinade, dry the scallops thoroughly.

Fry the scallops correctly

If you decide to fry, you will need either a plancha, a griddle or a heat-resistant cast iron pan. Heat the utensil of your choice to medium-high heat. If you put a drop or two of water on the hot surface, it should immediately sizzle and evaporate, then the temperature is right. Now add a little oil or butter, place the scallops on the hot surface and fry them for about 2-3 minutes per side until they develop an appetizing golden brown crust. The best way to turn the small delicacies is to use a spatula with a thin blade. Be careful not to fry them for too long to avoid a tough result.

HONEST-CATCH-Jakobsmuschel-Section1_b22a63be-008b-44bf-8c32-7bb41d88355e.jpg

Grill the scallops correctly

Would you rather grill directly on the grill? Then preheat the grill to medium-high heat and place the mussels directly on the grill grate. Make sure that the scallops are securely on the grill and cannot fall into the embers. In general, we recommend only using the grate method if the scallops are large enough for the distance between the grate bars. Grill the scallops until nicely browned, about 2-3 minutes per side. The same applies here: Be careful not to grill them for too long to preserve their tenderness. Pro tip – to prevent the delicacies from falling off, you can easily place your scallops on a wooden skewer that has been briefly soaked in water. This means that the prepared mussel meat cannot accidentally fall through the grate during the grilling process.

Serving scallops

Once your scallops are perfectly seared or grilled, you can serve them hot. Garnish with lemon wedges and serve with delicious side dishes such as salad, rice or roasted vegetables. This is how you create an irresistible meal that will pamper your taste buds or those of your guests.

NOTE: Overall, it is important not to overcook the scallops to preserve their tenderness. However, if you follow our simple instructions, you will be rewarded with buttery mussels that will enchant your taste buds.

Fits perfectly with:

Kanadische Jakobsmuscheln ohne Schale auf Eis auf weißem Teller

Canadian scallop

raw mussel meat

from CHF 89.99*

Seafood-Teller (Scalopps, Lachsfilet, Rotgarnelen, Pulpo) auf grauem Hintergrund

On sale

Barbecue Box

from CHF 44.99*

Fünf geöffnete australische Greenlip Abalone auf Eis auf weißem Teller von oben

Australian Greenlip Abalone

with shell

CHF 79.99*

Neuseeländische Grünschalenmuscheln mit Schale auf einem mit Eis bedeckten Teller

New Zealand Green Shell Mussel

with shell, blanched

CHF 19.99*

CHF 24.99 /kg

Venusmuscheln auf Eis gelegt und von oben fotografiert

Sold out

Clam

with shell

CHF 34.99*

CHF 39.99*

CHF 34.99 /kg

The difference between grilling and frying

The difference between grilling and frying scallops lies mainly in the way they are prepared and what equipment is used.

Frying scallops involves searing them in a skillet or on a plancha with a little oil or butter over medium-high heat. The pan or plancha allows gentler and indirect heat to be applied to the mussels. This preparation leads to quick browning and crust formation despite the indirect heat supply. Searing can result in a slightly crispy texture to the scallops and allows precise control of cooking time. In addition, the scallops are often easier to remove from a continuous surface than from a coarse grate.

When grilling scallops, on the other hand, they are grilled on a grill rack over direct heat. The grill is preheated to medium-high heat and the mussels are placed directly on the grate. When grilled, the scallops acquire a smoky note and a characteristic grilled aroma. Contact with the open flame and grill grate allows for faster heat transfer, allowing the mussels to brown quickly and get a nice grill mark. So the main difference is that when frying, the heat comes from a pan, while when grilling, the heat comes from the grill grate and the open flame. This creates different flavor profiles and textures, although the basic flavor and tenderness of the scallops is retained.

Ultimately, the choice between grilling and roasting is a matter of personal preference and available equipment. Both methods can produce delicious results as long as you are careful not to overcook the scallops to preserve their tenderness.