If you have never cooked scallops at home, it can seem intimidating. Here are a few tips to help make it easy.
What to Buy: Look for frozen wild caught scallops without the roe for ease. The roe is a bright orange or coral colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking. Whole scallops will also come with the roe and the muscle that attaches it to the shell, that too will need to be removed.
Thaw: Place the scallops in a bowl of cold water for 10-20 minutes until completely thawed. You can also thaw them overnight in a bowl in the refrigerator.
Pat Dry: Thoroughly patting your scallops dry with a couple of sheets of paper towel is important before you season and cook. If there is too much water left in the scallops, it will release while cooking and they’ll simmer instead of sear.
Sear: When the scallops are done they’ll have a beautiful crust on each side and the center should be milky white, or opaque. The internal temperature should be 130 degrees Fahrenheit.
Scallops in a creamy garlic sauce with sun dried tomatoes and spinach hidden throughout.
How to Store Scallops
If you have leftovers of these creamy Tuscan garlic scallops, here’s how to store them and keep them fresh! Transfer any leftovers to an airtight container as soon as possible. Scallops should not be left at room temperature for more than 2 hours or they’ll be at risk for growing bacteria.
In the Refrigerator: Store leftover scallops in the fridge in an airtight container for up to 3 days.
In the Freezer: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.
Reheating: Reheating creamy Tuscan garlic scallops is a breeze. Simply pop them in the microwave for a minute or two, or gently warm them in a saucepan on the stove over medium-low heat. To prevent the scallops from overcooking, be sure to stir them frequently until warmed through.
Tuscan garlic scallops in a skillet with a spoon stirring it together.
