Quick and Easy Perfectly Boiled Whole Scallops
Nutritional value per serving
Calories200kcal
Carbs6gram
Fat2gram
Protein20gram
Ingredients
- Fresh whole scallops, in shells (choose bright, moist shells with a fresh ocean smell)12 pieces
- Water2 liters
- Salt1 tbsp
- Bay leaf (optional, for subtle flavor)1 piece
- Lemon wedges (for serving)1 piece
This quick and easy recipe shows you how to boil whole scallops perfectly, preserving their delicate flavor and tender texture. With a simple ingredient list and straightforward steps, you can enjoy delicious seafood right at home. The total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1100 and the dish contains roughly 200 kcal per serving. This recipe is gluten-free, low-carb, and suitable for pescatarian diets. It is easy to make, with a total preparation and cooking time of about 15 minutes.
Preparation instructions
Prepare the scallops
1Rinse the whole scallops under cold running water to remove any sand or debris on the shells. Be gentle to avoid damaging the scallops inside. Set aside.
Boil water with salt and bay leaf
2In a large pot, bring 2 liters of water to a boil. Add 1 tablespoon of salt and the bay leaf to infuse a mild flavor. Stir until salt dissolves.
Add scallops and boil briefly
3Carefully place the scallops in the boiling water. Boil for 3 to 4 minutes. Whole scallops cook quickly; overcooking can make them rubbery.
Check doneness and remove scallops
4The scallops are done when the shells have opened and the flesh is opaque and firm to the touch. Use tongs to remove scallops as they open. Discard any scallops that do not open, as they may be unsafe to eat.
Serve immediately
5Serve the boiled scallops hot with lemon wedges. Optionally, drizzle with melted butter or serve alongside your favorite dipping sauce.
Cooking Tips
-Use fresh scallops from a reputable fishmonger to ensure quality and safety.
-Do not force open shells before or after boiling to avoid contamination or damage.
-Cooking time is critical — boiling too long can toughen scallops. Stick to 3-4 minutes.
-Ensure good hygiene and avoid cross-contamination by washing hands and utensils before and after handling raw scallops.
Equipment
- Large pot
- Tongs
- Stove
- Colander or slotted spoon
- Bowl
- Knife (for lemon wedges)
Shopping List
- [ ] Fresh whole scallops, 12 pieces (~$12): Choose scallops with tightly closed or slightly open shells and a fresh ocean scent.
- [ ] Salt (~$0.50): Use regular table salt or sea salt.
- [ ] Bay leaf, 1 piece (~$0.30): Optional but adds nice aroma.
- [ ] Lemon, 1 piece (~$0.75): Look for fresh, firm lemons for juicing.
Total approximate cost: $13.55
FAQ
Can I boil frozen whole scallops?
It's best to thaw frozen scallops fully in the refrigerator before boiling to ensure even cooking.
How do I know if scallops are safe to eat?
Only use scallops with shells tightly closed or that close when tapped. Discard any scallops that remain open before or after cooking.
What if some scallop shells don’t open during boiling?
Discard any unopened scallops after cooking, as this indicates they were likely dead before cooking and not safe to eat.
Can I add other seasonings to the boiling water?
Yes, you can add aromatics like bay leaves or peppercorns for added fragrance, but don't overdo it to keep the scallop flavor delicate.