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Scallops: As with so many other types of seafood, people either love them or hate them. Is it the taste of scallops that people dislike? Is it the solely the fact that people who dislike fish automatically dislike scallops? What about the smell? Or is it the texture of scallops that turn people off?

Let me first debunk the notion that scallops smell bad. Bad (old, expired, contaminated) scallops, as with all seafood, smell bad. Fresh (i.e., "good") seafood shouldn't smell like anything but the sea. If it smells bad, don't buy it and don't be afraid to ask your fish monger to smell your potential purchase before it is packaged for you.

From what I've heard from those with a scallop aversion, more often than not, it is the texture that gives scallops a bad rap. Poorly cooked scallops results in poor texture. There is one simple rule for cooking scallops: Don't overcook them. Overcooking will result in chewy scallops and there is nothing worse than chewing a piece of food for so long that you lose the desire to continue eating. Scallops should be cooked quickly over high heat so as to sear in the flavor and moisture just until they are slightly firm to the touch. The texture of perfectly cooked scallops will remind you of the texture of a perfectly cooked filet mignon. If you're using a recipe, use your best judgment about the cooking time as recipes will vary with regards to the instructed cooking time. Remember that sea scallops (large scallops, between 1 inch and 2 inches in diameter) will take considerably longer to cook than bay scallops (small scallops, less than 1 inch in diameter).

Don't have a recipe? There is a myriad of methods for cooking scallops: broiling, pan frying, baking, grilling, or boiling. You can simply sprinkle them with salt and pepper and saut them with a little olive oil until they are nicely browned. Or you can get a little more personal with them and batter dip then deep fry them. If you're looking for a tried and true recipe, check out the one I've listed below in less than 10 minutes, you can prepare some fantastic scallops that are perfectly cooked and will win over anyone who tells you they don't like scallops because of their chewy texture.

Scallops Provenal
Source: Ina Garten, Barefoot in Paris, 2004

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saut pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saut for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Learn more about this author, Tara Liptak.
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