Delicate Lemon-Poached Scallops: A Simple & Elegant Seafood Treat
Nutritional value per serving
Calories180kcal
Carbs2gram
Fat3gram
Protein20gram
Ingredients
- Fresh whole scallops (with roe if preferred) - choose dry-packed scallops without preservatives for best flavor12 piece
- Fresh lemon - choose firm, bright yellow lemons with a fragrant aroma1 piece
- Water500 ml
- Salt1 tsp
- Black peppercorns5 piece
- Fresh parsley (optional, for garnish)1 tbsp
This recipe guides you through poaching whole scallops in a gently flavored lemon broth, resulting in tender, juicy scallops bursting with subtle citrus notes. Poaching is a beginner-friendly cooking technique that highlights the delicate nature of scallops without overpowering their natural sweetness. The total ingredient cost is approximately $15 (USD), €13, £11, and ₹1,200. This dish is low in calories (~180 kcal per serving) and fits well within a low-fat or gluten-free diet. Complexity is easy, making it perfect for cooks of all skill levels. Active cooking time is about 10 minutes with minimal preparation.
Preparation instructions
Prepare the poaching liquid
1Pour 500 ml of water into a medium saucepan. Slice the lemon thinly and add the slices to the water together with salt and black peppercorns. Bring the liquid to a gentle simmer over medium heat. This creates a light lemon broth that will subtly infuse the scallops with flavor.
Add scallops to the simmering broth
2Once the lemon broth is simmering gently (small bubbles but not boiling), carefully add the whole scallops to the liquid in a single layer. Reduce heat to low to keep the broth just below a boiling point to prevent toughening the scallops.
Poach scallops carefully
3Let scallops poach gently for 4 to 5 minutes, turning once halfway through cooking using a slotted spoon. Cooking time depends on size but avoid overcooking as scallops become rubbery. Scallops are safe to eat at an internal temperature of 60°C (140°F). You can check this with a food thermometer if available.
Remove and serve
4Carefully remove scallops from the broth with a slotted spoon and place on serving plates. Garnish with fresh parsley and an additional squeeze of fresh lemon juice if desired. Discard the poaching liquid or use it as a light broth for seafood soups.
Cooking Tips
1Ensure scallops are fresh or properly thawed if frozen, as freshness impacts flavor and texture.
2Avoid boiling the poaching liquid to keep scallops tender and prevent toughness.
3Use a clean slotted spoon to handle scallops to prevent breaking their delicate flesh.
4Store any unused scallops properly chilled and consume within a day for freshness and safety.
Equipment Needed
- Medium saucepan
- Slotted spoon
- Kitchen thermometer (optional but recommended)
- Knife and cutting board
- Serving plates
Grocery Shopping List
- [ ] Fresh whole scallops (12 pieces) - ~$12. Choose dry-packed scallops without additives for best taste.
- [ ] Fresh lemon (1 piece) - ~$0.50. Pick bright yellow, firm lemons with a strong citrus smell.
- [ ] Salt (1 tsp) - minimal cost. Use regular table salt.
- [ ] Black peppercorns (5 pieces) - minimal cost. Fresh whole peppercorns are best.
- [ ] Fresh parsley (optional, 1 tbsp) - ~$1.50. Pick bright green bunches without wilting.
Total approximate cost: $15 (costs may vary by location)
FAQ
Can I poach frozen scallops?
Yes, but make sure to fully thaw them in the refrigerator overnight and pat dry before poaching for even cooking and the best texture.
What if I don’t have a kitchen thermometer?
You can judge doneness by scallops turning opaque and firm but still springy—this usually takes 4 to 5 minutes depending on size.
Can I use something other than lemon for flavor?
Absolutely! Slices of lime, orange, or herbs like dill can also be used to flavor the poaching liquid creatively.
How do I avoid cross-contamination when handling scallops?
Use separate cutting boards and utensils for raw scallops and wash your hands thoroughly afterward to prevent bacteria spread.