Cooking Instructions Print Version
Bake or broil. Place in a baking dish with garlic butter and a smidgeon of sea salt. Bake at 350°F for 8-10 minutes. Do not overcook. Scallops are best when they are just firm and not hard and rubbery.
Seasoning: Scallops love bacon. Wrap them in it, roll them in bacon bits, rub them with rendered bacon fat. They will reward you with deliciousness!
Sea scallops are great with anything. They are quick and simple to prepare. They go nicely in pasta dishes and also as duets with steaks or chicken or other seafoods.
If you grill scallops, be very careful not to overcook them. Skewer them first and they will be much easier to handle.
Try a bourbon barbecue marinade. Place the scallops in a plastic bag and let them sit in the marinade for 20 or 30 minutes before grilling.
3. Stove Top
Pan sauté for about 8 minutes (thawed) over medium high with olive oil or wrapped in bacon.
They can also be grilled but be careful to not overcook. Put on a skewer and no more than a couple of minutes on each side. You may also coat them with a little oil so they do not stick to the grill.
Safe cooking recommendations from the United States Department of Agriculture
Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.
Yellow to Medium Rare: 138°F - Beef only
Red to Medium: 144°F - Beef only
Green to Medium Well: 157°F - Pork and Beef
Blue to Well Done: 168°F - Pork, Beef, Poultry