Garlic-Infused Whole Boiled Scallops: A Simple Seafood Delight
Nutritional value per serving
Calories200kcal
Carbs3gram
Fat5gram
Protein20gram
Ingredients
- Whole scallops in shell (fresh or thawed)8 piece
- Garlic cloves (fresh, peeled)4 piece
- Water (for boiling)1.5 liter
- Salt (for seasoning the boiling water)1 tbsp
- Lemon wedges (optional, for serving)4 piece
- Fresh parsley (optional, finely chopped)1 tbsp
This recipe shows you how to boil whole scallops with garlic, creating a tender and flavorful seafood dish that's easy enough for beginners. Using simple ingredients and basic kitchen tools, you'll enjoy scallops infused with the gentle aroma of garlic. This recipe costs roughly $15 USD / €13 / £11 / ₹1100 for 4 servings and contains approximately 200 kcal per serving. It's perfect for a pescatarian diet and is rated easy in difficulty, taking about 25 minutes total from start to finish.
Preparation instructions
Prepare the ingredients
1Rinse the whole scallops gently under cold running water to remove any grit or sand. Peel and lightly crush the garlic cloves to release their flavor. Set these aside.
Boil the water with garlic
2In a large pot, bring 1.5 liters of water to a boil. Add 1 tablespoon of salt and the crushed garlic cloves. Boil the garlic for 3 minutes to infuse the water.
Add scallops to boiling water
3Carefully place the rinsed whole scallops into the boiling garlic water. Ensure the scallops are fully submerged.
Cook the scallops
4Boil the scallops for about 4-5 minutes until the shells open. Once shells have opened, check that the scallop meat is firm and opaque, indicating it is fully cooked. The internal temperature should reach 63°C (145°F) for safety.
Remove and serve
5Using tongs or a slotted spoon, remove the scallops from the boiling water. Discard any scallops whose shells didn't open during cooking, as these may not be safe to eat. Serve them warm with lemon wedges and sprinkle with fresh parsley if desired.
Cooking Tips
1Handle scallops gently to avoid damaging the delicate meat inside.
2Always discard scallops that do not open during cooking to avoid food safety risks.
3Use fresh garlic for best flavor, but garlic powder can be added to the boiling water if fresh is unavailable.
4If you prefer a stronger garlic flavor, add garlic cloves to the cooking water and strain them out just before adding scallops.
5Do not overcook the scallops, as they can become rubbery. Cooking them until opaque and firm is ideal.
Equipment needed
- Large pot with lid
- Tongs or slotted spoon
- Measuring spoons
- Knife
- Cutting board
Grocery shopping list
- [ ] Whole scallops in shell (~8 pieces) (~$12) - Choose fresh with closed shells for safety.
- [ ] Fresh garlic cloves (4 pieces) (~$0.50) - Choose firm, unblemished bulbs.
- [ ] Lemon (1 piece) (~$0.50) - For serving, choose firm and juicy.
- [ ] Fresh parsley (small bunch) (~$1) - Optional, for garnish.
Estimated total cost: $14 - $15
FAQ
How do I know when scallops are cooked properly?
Scallops are cooked when the shells open during boiling, the meat inside is opaque, firm, and reaches an internal temperature of 63°C (145°F). Do not overcook as they become tough.
Can I use frozen scallops for this recipe?
Yes, just thaw frozen scallops fully in the refrigerator before cooking. Do not refreeze after thawing.
Is it safe to eat scallops that did not open after boiling?
No, discard any scallops that do not open after boiling as this can indicate they were dead before cooking and may not be safe to eat.
Can I add other seasonings to the boiling water?
Absolutely! You can add herbs like bay leaves, peppercorns, or lemon slices to the boiling water for additional flavor.