What Do Scallops Taste Like?

With their delicate shape and ivory hue, scallops look as beautiful as they taste. But for those who haven’t tried them before, the lingering question remains: what do scallops taste like exactly?

Scallops possess a delicate, slightly sweet flavor with a firm, succulent texture when properly cooked. In this article, we’ll cover the taste, texture, types, and uses of scallops to understand the joy of biting into these juicy bivalves.

Table of Contents

Overview of Scallop Taste

Here’s a brief intro to what gives scallops their signature flavor and texture:

Scallops are a type of saltwater shellfish bountiful off the East Coast of the U.S. and Canada.
The edible adductor muscle that opens and closes the shell provides the delicate meat.
When cooked properly, scallops are sweet and briny with a tender, succulent bite.

Their taste is milder and sweeter than many other types of shellfish like oysters or mussels.
Dry-packed scallops deliver the best flavor and texture compared to wet-packed.

So in a nutshell, scallops offer a mildly sweet seafood experience with a satisfyingly firm yet juicy texture when cooked quickly at high heat. But let’s explore more in-depth what makes scallops so delicious.

Describing the Taste of Fresh Scallops

The taste of a fresh, properly seared scallop can be described as:

Sweet – Scallops have a naturally sweet undertone compared to fishy shellfish. The natural sugars start caramelizing when seared adding rich depth.
Briny – A delicate saltiness comes through from the ocean water. Well-sourced scallops let the brine shine.

Succulent – The texture oozes moisture with a satisfying pop when bitten into. Proper quick cooking retains the juices.
Buttery – The richness imparted by caramelization gives pan seared scallops a delectable, buttery quality.
Umami – Scallops offer the savory depth of umami, especially when seared to develop flavor.

Flavor and Texture by Preparation Method

How you cook scallops significantly impacts their flavor and texture:

Pan Searing

Browning – Creates delicious caramelized crust while keeping interior tender and juicy. Adds depth of flavor.

Quick – Cooking over very high heat avoids overcooking.
Buttery sweetness – Maillard reaction generates nutty, rich sweetness to balance brine.

Baking

Uniform temperature – Gentle baking cooks scallops evenly without drying them out.

Light caramelization – Outer surface gets slightly crispy and browned but less than pan searing.
Subtle flavor – More delicate than seared but still briny and mildly sweet.

Grilling

Smoky – Adds wonderful smoky flavor from the grill fire.

Charred – Grilling over direct high heat chars the surface while cooking the interior. Boosts savoriness.
Juicy – Grilling quickly at a hot temperature keeps scallops succulent.

Poaching

Delicate – Poaching gently cooks scallops in hot liquid, keeping them tender with no added flavor.

Smooth texture – Results in extremely soft, almost custard-like texture. Easy to overcook.
Clean taste – Retains the intrinsic mild sweetness without the richness of searing or grilling.

Pan searing delivers the most flavor development through caramelization, while poaching showcases scallops’ innate delicate taste.

Types of Scallops

Two main types of scallops are harvested:

Bay scallops – Tiny, sweet scallops around a 1/2 inch across. Delicate flavor best enjoyed raw or gently cooked. Common to the Northeastern U.S.
Sea scallops – Larger scallops up to 2 inches across. Firmer texture stands up to high heat cooking with great caramelized crust. Most widely fished and eaten.

Bay scallops serve as a great appetizer due to their small, quick-cooking size. For entree dishes and searing, plump sea scallops offer the perfect scallop experience.

Difference Between Wet vs Dry Scallops

How scallops are processed and packaged affects quality:

Wet scallops – Treated with preservatives and soaked in water to plump up weight. Can leech out excess water when cooked.

Dry scallops – No additives and left untreated without added moisture, yielding better flavor and sear. Pricier but worth it.
Identifying – Dry scallops look ivory or off-white in color with a matte finish. Wet scallops are bright white and very slippery.
Taste – Dry scallops deliver pure, unadulterated sweet brine. Wet scallops can taste waterlogged.

For pan searing with the best taste and texture, always opt for untreated dry scallops. Their natural sweet ocean succulence shines through.

What Do Scallops Pair Well With?

Scallops’ sweet brininess pairs wonderfully with these ingredients and sauces:

Citrus – Lemon, lime, orange all provide brightness.

Buttery sauces – Beurre blanc, brown butter, or hollandaise.
Creamy risotto or pasta – Scallops beautifully complement the starch.
Fresh herbs – Dill, thyme, parsley add freshness.

White wine – Light white wine neatly offsets scallops.
Crusted toppings – Breadcrumbs, parmesan, panko for contrast.
Veggies – Corn, snap peas, asparagus, tomatoes.

Scallops’ versatile sweetness stands up well to both rich and bright accompaniments. A simple pan sauce takes them to the next level.

Dishes That Showcase Scallops

Want to highlight the star appeal of scallops? Here are some classic recipes:

Scallops with risotto

Seared scallops with lemon butter sauce
Bacon wrapped scallops
Scallop ceviche

Scallop crudo
Coquilles St. Jacques (baked scallops with white wine)
Scallop skewers or kebabs

Seared sea scallops with pea purée

A simple preparation like searing or grilling lets the scallops’ flavor shine through beautifully. Sauce and sides can provide enhancement and contrast.

Can Scallops Substitute for Shrimp?

Due to differences in taste and texture, scallops don’t mimic shrimp perfectly:

In soups, salads, pasta, and rice dishes, scallops can swap for shrimp with similar results.
For shrimp cocktails and appetizers, smaller bay scallops make the best substitution.
Grilled or skewer recipes work well with scallops in place of shrimp.

Fried shrimp texture is harder to replicate with scallops due to differences in density.
Dishes where shrimp is cooked into sauces may overwhelm delicate sea scallops.

Availability and Selection

Follow these tips when buying scallops:

Choose “dry” over “wet” scallops for better quality. Dry scallops look ivory colored rather than bright white.
Sea scallops provide the best value for searing and composed entrees. Bay scallops suit raw preparations.

Smell scallops before purchasing – they should have no ammonia-like or fishy odor.
For peak freshness, scallops are best eaten within 2 days of purchase.
Frozen scallops are fine to use if vacuum sealed and thawed properly.

Look for plump, dry scallops with a fresh sea aroma. With proper handling, they stay delicious up to a couple days after purchase.

Nutrition

Scallops offer excellent nutrition:

High in protein – provides all essential amino acids.

Low fat and low calorie – makes a lean, nutritious seafood choice.
Rich in minerals like selenium, zinc, magnesium and phosphorus.
Contains B vitamins including B12, niacin and pantothenic acid.

Serves as a great source of vitamin B12 for vegetarians/vegans.

Scallops make a smart addition to any healthy diet given their stellar nutrition profile.

Key Takeaways – What Do Scallops Taste Like?

Scallops have a mildly sweet, briny taste and plump, juicy texture when cooked properly.

Dry scallops deliver pure, unadulterated sweet ocean flavor compared to watery wet scallops.
Searing adds depth of flavor while grilling provides smoky notes. Poaching retains delicate brine.
Their versatility allows them to pair well with sauces from citrus beurre blanc to creamy pasta.

While they can substitute in some dishes, scallops and shrimp have distinct differences in taste and texture.
Choosing fresh, dry sea scallops and handling them with care results in the best eating experience.

Understanding qualities like sweetness, delicacy, and the impact of cooking methods allows you to fully appreciate and savor the divine taste of seared scallops.