Scallops are a delicious and popular type of seafood, but they require some extra preparation before cooking. One of the steps involved in preparing scallops is removing the small, tough side muscle that attaches the scallop to its shell. This muscle, often referred to as the “foot” or “side muscle”, can make scallops chewy if it is not taken off prior to cooking. There are a few reasons why removing this muscle is an important part of prepping scallops:
Improves texture
The side muscle in scallops is quite tough and can be difficult to chew. Removing it ensures that the scallops will be tender when cooked. Leaving the side muscle on leads to a mix of textures when eating – the main part of the scallop will be soft, while the side muscle stays dense and chewy. Taking the extra step to remove it guarantees even, tender texture throughout the scallop.
Enhances flavor
In addition to being tough, the side muscle does not absorb flavors and seasonings as well as the rest of the scallop during cooking. Removing it allows the seasonings to better penetrate the scallop and lets the sweet, briny flavor of the scallop itself shine. Leaving the muscle on can result in scallops that taste dull or have an unpleasant texture contrast between the smooth scallop and the chewier muscle.
Improves appearance
The look of finished scallop dishes is more appealing when the side muscle is taken off ahead of time. The uniform shape and color is more visually attractive. When the muscle is left on, it stands out as a thin, stark white or grey strip along the side of the scallop – not very elegant for formal presentations. Removing it leads to a neater, more appealing presentation.
Easier to cook evenly
The dense side muscle requires longer cooking times than the rest of the scallop to become tender. This discrepancy in cooking times means the scallop risks overcooking by the time the muscle softens. Taking the time to remove the muscle allows the entire scallop to cook at an even rate, making it easier to achieve the ideal texture.
How to Remove the Side Muscle
Removing the side muscle from scallops is a simple process once you know how. Here are step-by-step instructions:
Step 1: Hold the scallop in one hand
Hold the scallop firmly by the side opposite the muscle you want to remove. Place your thumb on one side of the muscle and your forefinger on the other side to anchor it. The side with the muscle should be facing up.
Step 2: Pull to detach
With your other hand, take hold of the side muscle. Pull it toward the top of the scallop while holding the rest of the scallop in place with your other hand. Apply gentle, even pressure as you pull – don’t yank too hard.
Step 3: Cut away
Once detached, use a small knife to cut the side muscle away from the scallop completely. Make sure to get the entire muscle off.
Step 4: Rinse
Rinse the scallop under cool running water to wash away any debris left behind from removing the muscle.
Step 5: Pat dry
Pat the scallops dry with paper towels before cooking or storing. Getting them as dry as possible ensures best texture when cooking.
Tips for Prepping Scallops
In addition to removing the side muscle, here are some other useful tips for getting scallops prepped for cooking:
- Purchase “dry packed” scallops when possible – these have less water content so they sear better than “wet packed”.
- Let scallops sit at room temperature for 15-20 minutes before cooking to take the chill off.
- Pat scallops very dry with paper towels to maximize browning.
- Season scallops no more than 30-60 minutes before cooking so they don’t get soggy.
- Don’t overcrowd the pan when cooking – give them space to brown.
- Avoid freezing raw scallops as they tend to weep a lot of water when thawed.
How to Cook Scallops
Once prepped, there are various ways to cook scallops. Here are some of the most popular cooking methods:
Pan-Seared
Pan searing on high heat produces crisp, caramelized exterior and tender interior. Use a small amount of high smoke point oil and make sure pan is very hot before adding scallops. Avoid moving them initially so a crust can form.
Baked
Baking brings out scallops’ natural sweetness. Place on a rimmed baking sheet, season, and bake at 450°F for 10-12 minutes. They can be baked plain or with breadcrumbs or sauce on top.
Grilled
Grilling imparts a wonderful smoky flavor. Oil the grill grates well, then place scallops directly on the grill and cook 2-3 minutes per side. Watch them carefully to avoid overcooking.
Skewered
Thread scallops onto skewers to make them easy to flip. Brush with oil or marinade and grill or broil for 2-3 minutes per side until opaque throughout. Soak wooden skewers beforehand so they don’t burn.
Steamed
Steaming is a healthy cooking method that keeps scallops tender. Place in a single layer in a steaming basket or perforated skillet, season, then steam covered for 3-4 minutes until just cooked through.
Serving Suggestions
Scallops pair beautifully with an array of ingredients and make elegant starters, main dishes, and sides. Here are some serving ideas:
As an appetizer:
- Seared scallops wrapped in bacon
- Scallop ceviche with citrus and peppers
- Scallop carpaccio with lemon and olive oil
- Broiled scallops with butter and breadcrumbs
In salad or pasta:
- Arugula salad with seared scallops and shaved parmesan
- Linguine with scallops in white wine sauce
- Farro salad with wilted spinach, fennel, and baked scallops
As an entree:
- Pan roasted scallops with tarragon butter sauce
- Seared scallops with orange ginger glaze over coconut rice
- Broiled scallops wrapped in prosciutto with creamy polenta
In soups or stews:
- Creamy seafood chowder with potatoes and scallops
- Coconut curry soup with scallops and shrimp
- Scallop bisque with sherry and cream
The Importance of Freshness
As with any seafood, freshness is key when cooking scallops. The difference between fresh and stale scallops is quite noticeable. Here’s what to look for when buying scallops:
- Bright white or pale pink/orange color
- Shiny, moist surface
- Sweet sea breeze odor – no fishy or ammonia smell
- Firm, elastic texture when raw – no mushiness
For best flavor and texture, plan to cook scallops the same day they are purchased. If that’s not possible, store them on the bottom shelf of the fridge in a container covered with plastic wrap for no more than 2 days. Do not freeze raw scallops. Proper storage preserves freshness and prevents the growth of bacteria that can cause illness.
Nutrition Facts
In addition to being delicious, scallops are nutritious too. Here are some of the health benefits they provide:
| 1 serving (100g) of cooked scallops contains: | |
|---|---|
| Calories | 111 |
| Protein | 21g |
| Fat | 1g |
| Vitamin B12 | 166% RDI |
| Selenium | 47% RDI |
| Phosphorus | 20% RDI |
Scallops are very high in protein and low in fat, providing an excellent nutrient profile. They are also a great source of important vitamins and minerals like vitamin B12 and selenium. Incorporating scallops into a balanced diet supports muscle growth, heart health, immune function, and more.
Safety Tips
When handled improperly, raw scallops can harbor foodborne illness-causing bacteria. Here are some tips for handling scallops safely:
- Purchase scallops from reputable sellers and check sell-by dates
- Store scallops on bottom shelf of refrigerator at 40°F or below
- Place on ice for transport home from market if it will take longer than 30 minutes
- Wash hands, utensils, and surfaces after handling raw scallops
- Discard any scallops with an unpleasant odor
- Cook scallops to an internal temperature of 145°F
- Refrigerate leftovers within 2 hours and use within 3 days
Following basic food safety guidelines helps prevent potential foodborne illnesses when enjoying scallops.
Conclusion
Removing the small, tough side muscle from scallops is an important step that makes a noticeable difference in the texture, flavor, and appearance of finished dishes. While it adds an extra prep step, taking the time to remove the side muscle helps ensure tender, juicy scallops that absorb flavors beautifully when cooked. Combined with proper storage and handling, this simple process allows you to enjoy all the benefits that delicious, nutritious scallops have to offer.