Deliciously Tender Poached Scallops with Savory Gravy
Nutritional value per serving
Calories250kcal
Carbs12gram
Fat10gram
Protein20gram
Ingredients
- Fresh whole scallops (with roe if desired) - choose firm, moist, and fresh-smelling scallops12 piece
- Unsalted butter - for poaching and gravy3 tbsp
- Shallots, finely chopped - choose firm, dry shallots without sprouting1 piece
- Garlic clove, minced - fresh, firm garlic bulb1 piece
- Dry white wine - choose a dry variety you enjoy drinking120 ml
- Fish or chicken broth (low sodium) - ensures control over salt in gravy240 ml
- Heavy cream - fresh and cold from the fridge60 ml
- Fresh lemon juice - freshly squeezed juice from 1/2 lemon1 tbsp
- Fresh parsley, chopped - for garnish, optional1 tbsp
- Salt - preferably fine sea saltto taste n/a
- Freshly ground black pepper - to tasteto taste n/a
This recipe guides you through poaching scallops gently to keep them tender and juicy, paired with a rich, savory gravy that complements the delicate seafood flavor. Poaching is a gentle cooking method that ensures scallops cook evenly without drying out, making it perfect for home cooks with standard kitchen tools. The ingredients include fresh scallops and simple pantry staples, making it accessible and easy to prepare. Total ingredient cost is approximately $18 USD / €16 / £14 / ₹1400. The dish contains about 250 kcal per serving and is suitable as a light entree or dinner option. It's a low-complexity recipe with a total active cooking time of about 20 minutes. Perfect for seafood lovers seeking a straightforward yet elegant meal.
Preparation instructions
Prepare the scallops for poaching
1Rinse the scallops gently in cold water and pat dry thoroughly with paper towels. This step removes excess moisture and helps the scallops sear lightly if desired before poaching. Inspect each scallop to ensure freshness; discard any that smell overly fishy or look slimy.
Heat butter in a skillet
2Place a sauté pan over medium-low heat and add 2 tablespoons of butter. Allow the butter to melt slowly but avoid browning it. This gentle heat prepares a flavorful poaching environment for the scallops in step 3. Approximate time: 2 minutes.
Poach the scallops gently
3Add scallops to the pan in a single layer, ensuring they are partially submerged in butter. Cook them gently for about 3-4 minutes on one side until they turn opaque and slightly firm. Use a spoon to baste the scallops with butter as they cook. Flip scallops carefully with a spatula and cook an additional 1-2 minutes. The internal temperature should reach 60°C (140°F) for safe consumption. Do not overcook as scallops become rubbery.
Remove scallops and keep warm
4Once cooked, transfer scallops to a warm plate, cover loosely with foil to keep them warm while preparing the gravy. This prevents scallops from drying out. Approximate time: immediate.
Make the savory gravy base
5In the same pan, reduce the heat to medium. Add the finely chopped shallot and minced garlic to the remaining butter and pan juices. Sauté for 1-2 minutes until fragrant but not browned, which enhances flavor without bitterness.
Deglaze pan with white wine
6Carefully pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 4-5 minutes. This concentrates flavor and removes alcohol, ensuring safety for all diners.
Add broth and simmer
7Add the fish or chicken broth to the pan. Increase heat slightly and simmer until the liquid reduces by about one-third, around 5-6 minutes. This creates a flavorful gravy base with a nice consistency.
Finish gravy with cream and lemon juice
8Reduce heat to low and stir in the heavy cream and lemon juice. Simmer gently for 1-2 minutes until the gravy thickens slightly. Season with salt and freshly ground black pepper to taste. Keep warm.
Serve scallops with gravy
9Arrange the poached scallops on serving plates and spoon the warm gravy over them. Garnish with chopped fresh parsley if desired. Serve immediately for the best texture and flavor.
Cooking Tips
1If scallops are large and thick, they may require slightly longer poaching time; always check the internal temperature with a food thermometer for safety.
2Avoid overcrowding the pan during poaching to ensure even cooking and prevent scallops from steaming.
3Use low sodium broth to control salt levels in the gravy, preventing it from becoming too salty.
4To prevent cross-contamination, wash your hands and utensils thoroughly after handling raw scallops.
5If fresh scallops are unavailable, thaw frozen scallops completely in the refrigerator overnight for best results.
Equipment Needed
- Sauté pan or skillet with lid
- Spatula
- Measuring spoons and cups
- Knife and chopping board
- Food thermometer (recommended)
- Small bowls for ingredient prep
Shopping List
- [ ] Fresh whole scallops (approx. $12): Choose firm, moist scallops with a fresh ocean scent.
- [ ] Unsalted butter (approx. $1 for needed amount): Use fresh butter stored in the fridge.
- [ ] Shallots (approx. $0.50 per piece): Pick small, firm shallots with no sprouts.
- [ ] Garlic clove (approx. $0.10): Choose plump, firm cloves.
- [ ] Dry white wine (approx. $3 for 150 ml): Pick a dry white wine you enjoy.
- [ ] Fish or chicken broth (low sodium) (approx. $1 for 250 ml): Opt for low sodium to control salt.
- [ ] Heavy cream (approx. $1.50 for 60 ml): Use fresh cream from the fridge.
- [ ] Fresh lemon (approx. $0.50): Look for firm lemons with bright skin.
- [ ] Fresh parsley (approx. $0.50): Select vibrant green leaves.
- [ ] Salt and pepper: Pantry staples.
Total estimated cost: ~$18 USD
FAQ
What is the safe internal temperature for cooked scallops?
Scallops should be cooked to an internal temperature of 60°C (140°F) to ensure they are safe to eat and remain tender.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Make sure to thaw them completely in the refrigerator overnight before cooking for the best texture and safety.
How do I know when scallops are fully cooked?
Cooked scallops will turn opaque and firm to the touch but still tender. Using a food thermometer to reach 60°C (140°F) confirms they are fully cooked.
Can I substitute white wine in the gravy?
Yes, you can substitute white wine with equal amounts of additional broth or a splash of white grape juice with a teaspoon of vinegar for acidity.
How do I avoid overcooking scallops?
Poach scallops gently over medium-low heat and use a timer. Remove them as soon as they turn opaque and reach the safe internal temperature to prevent rubbery texture.