How to boil scallops? (1+ cooking method)

In this article, we will answer the question “How to boil scallops?” and discuss how to prepare scallops by frying, the benefits and drawbacks of each cooking method and if you can eat raw scallops.

How to boil scallops?

Yes, you can boil scallops. Fresh and dried scallops can be cooked by different methods and each one of the cooking methods, such as frying, boiling, steaming and microwaving, results in different characteristics of the scallops in terms of flavour (1, 2, 3).

Boiling was considered to better preserve the characteristics of raw scallops, according to a study (1). On the other hand, in terms of organoleptic properties, frying was considered the best cooking method, as it improved the flavour of the scallops.

How to boil scallops?

To boil scallops, fresh or dried, follow the instructions (adapted from 1, 2):

  1. Wash the scallops, cleaning them thoroughly with running water to remove dirt (for fresh scallops)
  2. Remove the shell to get the muscle part and remove the mantle and viscera from the scallops, using a sharp knife (for fresh scallops)
  3. Bring a cooking pan filled with water to a boil
  4. Immerse the dried or fresh scallops into the boiling water
  5. Boil for 10 minutes and drain

It is important to buy fresh shellfish and transport them under refrigerated conditions or on ice to better preserve the quality and the safety of the fish. The scallops are perishable after death and deteriorate quickly. Therefore, they must be processed as soon as possible (2).

What are the benefits and drawbacks of boiling scallops?

The benefit of boiling scallops is that this cooking method can better preserve the original characteristics of the raw scallop flavour and result in a softer product (1).

Another benefit is the reduction of the amount of microplastics from the scallop muscles during boiling. Microplastic is a pollution residue that is found in the muscle of seafood.

According to studies, the concentration of these microplastics is reduced after boiling scallops. The long-term effects on the health of ingesting scallops are unknown (3).

The drawback of boiling scallops is the loss of nutrients in the cooking water, including amino acids and lipids. In addition, the lower temperature reached during boiling leads to a lower formation of flavour compounds, which result from the degradation of lipids during cooking.

In addition, fewer Maillard reactions occurred between amino acids and sugars, which are known to improve the flavour of foods (1).

How to fry scallops?

To fry scallops, follow the instructions (adapted from 1 and 2):

  1. Wash and clean the scallops in running water, removing dirt and debris
  2. Remove the shell to get the muscle parts and remove the clams and viscera
  3. Preheat a pan containing corn oil to a temperature of 150 °C (300 °F)
  4. Fry the scallops for 6 minutes and stir meanwhile

As mentioned earlier in this article, it is important to process the scallops as soon as possible after purchase, as they are very perishable (2).

What are the benefits and drawbacks of frying scallops?

The benefit of frying scallops is the improved sensory properties achieved by the frying process. Frying is a cooking method that occurs at higher temperatures, which results in the partial degradation of lipids, with the generation of lipidic volatile and aromatic compounds (1).

During frying, Maillard reactions occur between amino acids and sugars, resulting in the generation of furans, which characterise the sweet and fruity flavour of cooked meat (1). These compounds also improve the colour of fried foods.

In a study comparing different cooking methods, including boiling, frying and microwaving, frying resulted in higher acceptance scores (1).

The drawback of frying scallops is the increase in the concentration of microplastics in the scallop muscle, due to water loss (3).

As mentioned earlier in this article, seafood contains microplastics in its composition, as a result of sea pollution. The health effects of ingesting such microplastics are unknown (3).

Can you eat raw scallops?

Yes, you can eat raw scallops, however, it is not recommended to eat raw or undercooked scallops or any other raw or undercooked seafood (4).

Scallops and other seafood are susceptible to microbial spoilage and rapid deterioration due to the action of enzymes and bacteria (2). Cases of hepatitis E virus infection caused by the ingestion of undercooked scallops were reported (4).

Conclusion

In this article, we have answered the question “How to boil scallops?” and discussed how to prepare scallops by frying, the benefits and drawbacks of each cooking method and if you can eat raw scallops.

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References

1.-

Wang Y, Tian G, Mao K, Chitrakar B, Wang Z, Liu J, Bai X, Sang Y, Gao J. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle. Frontiers in Nutrition. 2022 Oct 12;9:1022156.

2.-

Zhan Y, Tu C, Jiang H, Benjakul S, Ni J, Dong K, et al. Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage. Foods [Internet] 2022;11(23):3928. Available from: http://dx.doi.org/10.3390/foods11233928

3.-

Li J, Zhang L, Dang X, Su L, Jabeen K, Wang H, Wang Z. Effects of cooking methods on microplastics in dried shellfish. Science of The Total Environment. 2022 Sep 1;837:155787.

4.-

Nakano T, Takahashi M, Takahashi K, Nagashima S, Suzuki Y, Nishigaki Y, Tomita E, Okano H, Oya Y, Shiraki K, Takase K. Hepatitis E virus subtype 3f strains isolated from Japanese hepatitis patients with no history of travel to endemic areas–The origin analyzed by molecular evolution. Virology. 2018 Jan 1;513:146-52.