by Scott Knickelbine

Created on: August 20, 2007

Scallops can be delicious or dreadful, and the difference can be just a little too much time in a saute pan. Follow these tips to get the most out of your scallops:

1) Scallops take almost no time to cook, so watch them very carefully. When they turn from translucent to solid white, they're done. With larger sea scallops, they're done as soon as they're solid white and slightly firm when pressed. If you overcook them they're going to be tough and chewy.

2) For the same reason, if you're adding scallops to a dish like a paella or cioppino, add them at the very end, just a few minutes before serving.

3) Scallops - particularly bay scallops - tend to render out a lot of whitish fluid when sauteed. If you don't want that in your final dish, it's best to cook them in a separate pan.

4) If you're grilling or broiling sea scallops, use the highest heat possible. That way the outside will brown quickly without overcooking the interior.

Learn more about this author, Scott Knickelbine.
Click here to send this author comments or questions.