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Poaching Scallops

Poaching Scallops

By:Larry's Catch 4.95(5 reviews)

Learn how to poach scallops gently for delicate, tender results. Chef-approved technique for silky texture and perfectly cooked scallops every time.

TIME
TIME
5 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingredients & Materials

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  • Wild Atlantic sea scallops
  • Water, seafood stock, or light broth (for poaching liquid)
  • Butter or olive oil (optional)
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (parsley, thyme, or dill)
  • Wide saucepan or shallow pan
  • Slotted spoon
  • Paper towels

Instructions

  1. Pat scallops dry with paper towels.
  2. Add water, broth, butter, or a light poaching liquid to a pan.
  3. Heat liquid gently until it reaches a low simmer (not boiling).
  4. Place scallops into the liquid in a single layer.
  5. Poach gently for 2–3 minutes until scallops turn opaque.
  6. Remove immediately using a slotted spoon.
  7. Optional: finish with lemon juice, herbs, or a light drizzle of butter.

Poaching Scallops Comments

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