Succulent Boiled Whole Scallops with Creamy Gravy
Nutritional value per serving
Calories250kcal
Carbs12gram
Fat10gram
Protein22gram
Ingredients
- Fresh whole scallops with shells (cleaned) - look for fresh, slightly wet shells without cracks or odor500 g
- Water1.5 l
- Bay leaf1 piece
- Black peppercorns6 pieces
- Unsalted butter30 g
- All-purpose flour30 g
- Milk (whole or 2%)240 ml
- Garlic clove (minced)1 piece
- Saltto taste n/a
- Fresh parsley (chopped), for garnish1 tbsp
This recipe guides you through boiling whole scallops until perfectly tender and serving them with a luscious homemade cream gravy. The method is simple, requiring common ingredients and basic kitchen tools, making it ideal for home cooks of all levels. Ensuring food safety is a top priority; we'll cover internal cooking temperatures and hygienic practices to keep your meal safe and delicious. The total ingredient cost approximates $18 / €17 / £15 / ₹1350, with a caloric content of about 250 kcal per serving. This dish fits well into a pescatarian diet, requires medium skill, and takes about 35 minutes total preparation and cooking time.
Preparation instructions
Prepare boiling liquid and clean scallops
1Fill a large pot with 1.5 liters of water and bring it to a gentle boil. Add 1 bay leaf and 6 black peppercorns to the water to infuse flavor. Meanwhile, ensure your scallops are properly cleaned: rinse under cold running water to remove any grit. Avoid cross-contamination by using separate cutting boards or rinse thoroughly if previously used for raw meats.
Boil whole scallops
2Carefully add the cleaned scallops with shells into the boiling water. Cover the pot, reduce heat slightly to maintain a gentle boil, and cook for 3 to 5 minutes. The scallops are done when their shells have opened wide, and the internal meat is opaque and firm. Safe internal temperature to ensure is 63°C (145°F). Use a food thermometer if desired. Discard any scallops whose shells do not open after cooking.
Remove scallops and keep warm
3Using tongs or a slotted spoon, transfer the cooked scallops to a serving dish, keeping them warm while preparing the gravy. Dispose of the cooking water safely.
Prepare the creamy gravy base
4In a saucepan over medium heat, melt 30 grams of unsalted butter. Add 1 minced garlic clove and sauté for about 1 minute until fragrant, taking care not to brown it.
Make a roux for the gravy
5Sprinkle 30 grams of all-purpose flour into the melted butter and garlic mixture. Stir constantly with a whisk for 1-2 minutes to cook the flour without browning it, creating a roux that will thicken your gravy.
Add milk and thicken gravy
6Gradually pour in 240 ml of milk while whisking continuously to prevent lumps. Increase the heat to medium-high and cook, stirring, until the gravy thickens, about 3-5 minutes. Season with salt to taste and cook for an additional minute. Remove from heat.
Serve scallops with gravy
7Pour the creamy gravy over the boiled scallops. Garnish with 1 tablespoon of chopped fresh parsley for a touch of color and fresh flavor. Serve immediately to enjoy the scallops warm.
Cooking Tips
1Always buy scallops from a reputable source and use them as fresh as possible for best taste and safety.
2Do not overcook scallops; overcooking makes them rubbery and tough.
3Use a food thermometer to check that scallops reach 63°C (145°F) internally to ensure safety.
4If you can't find whole scallops with shells, you can use scallop meat but cooking time will be shorter—just boil until opaque, about 2 minutes.
5For a dairy-free gravy alternative, substitute milk and butter with coconut milk and coconut oil respectively.
Equipment
- Large pot
- Slotted spoon or tongs
- Saucepan
- Whisk
- Measuring cups and spoons
- Food thermometer (optional but recommended)
Grocery Shopping List
- [ ] Fresh whole scallops with shells (500 g): approx. $12 — Pick scallops that smell fresh and have moist, closed shells.
- [ ] Unsalted butter (30 g): approx. $0.50 — Choose quality butter preferably unsalted to control saltiness.
- [ ] All-purpose flour (30 g): approx. $0.05 — Any brand is fine; small quantity needed.
- [ ] Milk (240 ml): approx. $0.50 — Use fresh milk of your choice; whole milk makes a richer gravy.
- [ ] Bay leaf (1 piece): approx. $0.10 — Dried bay leaves can be found in spice aisles.
- [ ] Black peppercorns (6 pieces): approx. $0.05 — Freshly ground for best flavor.
- [ ] Garlic (1 clove): approx. $0.10 — Use fresh garlic.
- [ ] Fresh parsley (for garnish): approx. $0.70 — Fresh herbs add visual and flavor appeal.
Total approximate cost: $14.00
FAQ
Can I cook scallops from frozen for this recipe?
Yes, but thaw them completely in the refrigerator and pat dry before boiling. Cooking time may need slight adjustment.
How do I know if scallops are fresh?
Fresh scallops should smell like the ocean (clean, briny), have closed shells, and no slimy texture.
Is it safe to eat scallops if some shells don't open after boiling?
No, discard any scallops that do not open during cooking as they are likely unsafe to eat.
Can I use milk alternatives for the gravy?
Yes, plant-based milks like almond or oat milk can be used but may slightly change the flavor and thickness of the gravy.
How should I store leftover cooked scallops?
Cool leftovers quickly, store in an airtight container in the refrigerator, and consume within 1-2 days. Reheat gently to avoid overcooking.