A bowl of cooked whole scallops garnished with lemon wedges and parsley

Tender and Juicy Boiled Whole Scallops

Name: Tender and Juicy Boiled Whole Scallops
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: seafood
Ingredients: 500 g Fresh whole scallops in shell (cleaned) - choose scallops with tightly closed shells or that close when tapped, indicating freshness; 1 liter Water; 10 g Sea salt - use unrefined sea salt for best flavor; 1 piece Bay leaf - fresh or dried adds subtle aroma, optional; 5 pieces Black peppercorns - whole, to enhance the broth; 4 pieces Fresh lemon wedges - for serving and adding freshness; 1 tbsp Fresh parsley - chopped, for garnish (optional)

Home Page / Boiling Recipes / How to Boil Scallops

easy

5 min

Nutritional value per serving

Calories150kcal

Carbs4gram

Fat2gram

Protein20gram

Ingredients

Quantity

Fresh whole scallops in shell (cleaned) - choose scallops with tightly closed shells or that close when tapped, indicating freshness500 g
Water1 liter
Sea salt - use unrefined sea salt for best flavor10 g
Bay leaf - fresh or dried adds subtle aroma, optional1 piece
Black peppercorns - whole, to enhance the broth5 pieces
Fresh lemon wedges - for serving and adding freshness4 pieces
Fresh parsley - chopped, for garnish (optional)1 tbsp

This recipe guides you through boiling whole scallops to achieve a tender and juicy texture that's perfect for a quick seafood dish. Boiling scallops whole locks in their natural sweetness and maintains moisture, resulting in a delightful taste. The recipe includes essential food safety tips, ensuring your scallops are cooked to the safe internal temperature of 60°C (140°F). With simple ingredients and minimal equipment, you can easily recreate this gourmet seafood at home. The total cost of ingredients is approximately $15, €14, £12, or Rs 1200 for 4 servings. Each serving contains about 150 kcal, suitable for pescatarian and gluten-free diets. Difficulty level: easy. Preparation takes 10 minutes, and cooking only 5 minutes, for a fast and satisfying meal.

Preparation instructions

Prepare the boiling liquid

1In a large pot, pour 1 liter of water and add 10 g of sea salt, 1 bay leaf, and 5 whole black peppercorns. Bring the water to a gentle boil over medium-high heat. This seasoned water will infuse subtle flavor to the scallops while boiling. This step will take about 5 minutes.

Clean the scallops shells

2While waiting for the water to boil, rinse the scallops under cold running water to remove any sand or debris on the shells. Use a brush if necessary. Proper cleaning avoids sand contamination and ensures food safety. This should take about 5 minutes.

Add scallops to boiling water

3When the water comes to a rolling boil, carefully add the whole scallops to the pot. Reduce heat slightly to maintain a gentle boil, and cook uncovered for 3 to 4 minutes. This short cooking helps maintain tenderness and prevents overcooking. Ensure water temperature stays around boiling point (100°C).

Check doneness and remove scallops

4Scallops are fully cooked when the shells open wide. Use a slotted spoon or tongs to remove any unopened scallops, as unopened shells may indicate they are not good to eat and should be discarded. For food safety, the internal temperature of scallop meat should reach at least 60°C (140°F). If unsure, you can use a food thermometer to check.

Serve and enjoy

5Carefully remove the scallops from their shells or serve them whole with the shell for presentation. Garnish with chopped fresh parsley and fresh lemon wedges. The citrus enhances the flavor beautifully. Serve immediately for the best texture and flavor.

Cooking Tips

1Do not overcook scallops; boiling longer than 4 minutes can make the meat tough and rubbery.

2Use fresh, live scallops for the best flavor and texture; discard any scallops with broken or open shells that do not close when tapped.

3Avoid cross-contamination by using separate cutting boards and utensils for raw seafood and other foods.

4If a food thermometer is used, insert it into the thickest part of the scallop's meat after cooking to check that it has reached 60°C.

Equipment

Large pot or saucepan
Slotted spoon or tongs
Brush for cleaning scallop shells
Food thermometer (optional)
Serving plate or bowl

Grocery Shopping List

[ ] Fresh whole scallops (500 g) (~$12): Choose scallops with tightly closed shells or that close when tapped, indicating freshness and good quality.
[ ] Sea salt (~$0.50): Prefer unrefined sea salt for enhanced flavor.
[ ] Bay leaf (~$0.30): Fresh or dried, optional but adds nice aroma.
[ ] Black peppercorns (~$0.20): Whole peppercorns bring subtle heat.
[ ] Fresh lemon (4 pieces) (~$1): Look for firm lemons with bright skin.
[ ] Fresh parsley (~$1): Select vibrant green leaves without wilting.

Estimated total cost: $15

FAQ

How do I know if the scallops are fresh?

Fresh scallops should have tightly closed shells or close when you tap them. They should not have a strong fishy odor but smell clean and like the sea.