Scallops are a delicious and luxurious seafood that can elevate any meal. However, cooking scallops properly requires some care. Overcook scallops and they quickly become rubbery and flavorless. Undercook them and they will be mushy and unappealing. Finding the right temperature to cook scallops is essential for enjoying their sublime taste and texture.
What is the ideal internal temperature for cooking scallops?
The best way to ensure scallops are cooked perfectly is to monitor their internal temperature. According to food safety experts, scallops are safe to eat and properly cooked when they reach an internal temperature of 145°F (63°C). At this temperature, scallops will be opaque throughout and firm but still tender and juicy when pierced with a fork.
Using an instant-read thermometer to check the internal temperature is the most reliable way to avoid over or undercooking. Simply insert the thermometer probe into the center of the thickest part of a scallop to get an accurate reading.
What are the doneness stages of scallops based on color and texture?
If you don’t have a thermometer handy, you can also judge scallop doneness visually and by texture:
- Translucent and mushy – Undercooked: Scallops that are still translucent in the center and soft to the touch need more cooking time. The texture will be mushy and raw tasting.
- Opaque and firm – Perfectly cooked: Properly cooked scallops will be opaque throughout and feel firmer but still yield slightly when pressed. The texture will be smooth and tender.
- Tough and rubbery – Overcooked: Scallops that are tough, rubbery and difficult to cut or bite into have been cooked too long. They will lack tenderness and moisture.
Using these visual and textural clues in addition to temperature can help you pull scallops off the heat at just the right moment.
How does cooking method impact ideal internal temperature?
The best scallop cooking temperature may vary slightly depending on the method used. Here are ideal internal temperatures based on popular scallop cooking techniques:
| Cooking Method | Target Internal Temp |
|---|---|
| Pan-seared | 135°F (57°C) |
| Broiled | 130°F (54°C) |
| Baked | 140°F (60°C) |
| Grilled | 125°F (52°C) |
| Deep fried | 130°F (54°C) |
As you can see, grilling and broiling call for slightly lower target temperatures compared to baking or pan searing. This accounts for carryover cooking that will continue to raise the internal temperature after removing the scallops from the heat source.
Pan-Seared and Broiled Scallops
For scallops cooked in a hot pan or under an intense broiler, aim to remove them when the centers reach 135°F and 130°F respectively. The residual heat will increase the internal temperature to the ideal 145°F as they rest.
Baked and Deep Fried Scallops
Since baked and deep fried scallops do not rely on intense direct heat, let them cook to a hotter internal temp of 140°F and 130°F before taking them out. There won’t be any carryover cooking so they can be served immediately after baking/frying.
Grilled Scallops
Grilling imparts intense heat from below. Check scallops early and expect the internal temperature to exceed 125°F during resting. Err on the side of slightly undercooked when grilling to prevent overcooking.
How long does it take to cook scallops to the proper temperature?
Cooking times will vary greatly based on the size of the scallops and intensity of heat. Here are approximate cooking times needed to bring scallops to the ideal internal temperature:
- Small scallops (20 count per pound or higher):
- Pan-seared: 1 1⁄2 to 2 minutes per side
- Broiled: 3 to 4 minutes total
- Grilled: 2 to 3 minutes total
- Medium scallops (10 to 15 count per pound):
- Pan-seared: 2 to 3 minutes per side
- Broiled: 4 to 5 minutes total
- Grilled: 3 to 4 minutes total
- Large scallops (under 10 count per pound):
- Pan-seared: 3 to 4 minutes per side
- Broiled: 5 to 7 minutes total
- Grilled: 4 to 5 minutes total
These cooking time ranges are only estimates. Always verify doneness by checking internal temperature and visual cues. Adjust heat intensity and cooking time up or down as needed to achieve the perfect 145°F center.
Tips for cooking scallops to the ideal temperature
Follow these tips for foolproof scallops cooked to tender, moist perfection every time:
- Pat scallops very dry before cooking to help sear and color properly.
- Use an oil with high smoke point like avocado, grapeseed or refined coconut.
- Avoid crowding pan when cooking. Cook in a single layer.
- Let scallops sit at room temperature for 15 to 30 minutes before cooking.
- Turn scallops gently with tongs or spatula just once during cooking.
- Allow scallops to rest 2 to 5 minutes after cooking before serving.
- Season scallops just before cooking or after; seasoning too early draws out moisture.
- Butter can burn easily. Add it just at the end of pan-searing.
Conclusion
Achieving scallop perfection comes down to cooking them until they reach an internal temperature of around 145°F. Use a thermometer for the most reliable results. Visually, look for opaque color throughout and a firm but still moist and tender texture. Adjust cooking methods and times based on scallop size and doneness cues. Mastering the ideal scallop cooking temperature elevates this tender seafood from just okay to sublimely succulent.