How to Prepare and Cook Scallops
Look in the seafood section of your store for scallops that are firm, moist, (but not dripping wet) and have a uniform white color.
Step-by-Step Guide
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Step 1: Look in the seafood section of your store for scallops that are firm
Avoid shredded scallops or any that seem off-color or misshaped.
This could indicate that they were frozen and then thawed or were mishandled.
Frozen scallops lose a lot of their texture when thawed and do not always make an appetizing looking meal.
Buy 1/4 pound (113 g) per diner if serving the scallops as a main course, with perhaps a few extras to snack on later or for a more hearty appetite.; -
Step 2: (but not dripping wet) and have a uniform white color.
Detailed Guide
Avoid shredded scallops or any that seem off-color or misshaped.
This could indicate that they were frozen and then thawed or were mishandled.
Frozen scallops lose a lot of their texture when thawed and do not always make an appetizing looking meal.
Buy 1/4 pound (113 g) per diner if serving the scallops as a main course, with perhaps a few extras to snack on later or for a more hearty appetite.;
About the Author
Debra Adams
Brings years of experience writing about cooking and related subjects.
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