Simplest Bay Scallops

By Mark Bittman

Total Time
10 minutes
Rating
4(104)
Notes
Read community notes

This recipe, adapted from “Fish: The Complete Guide to Buying and Cooking” by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they’re “best prepared as simply as possible,” and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.

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Ingredients

Yield:4 appetizer or 2 small main-course servings
  • 20bay scallops
  • Coarse salt
  • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

87 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 490 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.

  2. Step 2

    Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

Ratings

4 out of 5
104 user ratings
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Cooking Notes

Ann from Sonoma

This is what I was looking for! Simple Long Island bay scallops with no fringe. I poured a little California rose’ over the lightly browned scallops to give them a little West Coast boost.

C

Watch your heat - even non-stick pans stick and bay scallops are somewhat delicate. I was tempted to use butter but really wanted to try it this way. Except for the non-stick (ceramic, no pfoas) the scallops were just fantastic on their own or with the salt and lemon. I could just hear the waves crashing.

rct+nytimes

Really showcases the inherent natural sweetness of the scallops. Go easy on the lemon juice to not overpower the scallops. The hard part is not overcooking the scallops when their sizes vary. With the simplicity of this dish, there is nothing to hide an overcooked scallop.

L.A. Sunshine

I grew up right on Peconic Bay and could watch the scallop boats from our families front window. Gentle is the key to bay scallops. A little olive oil and butter, a splash of sherry.... Perfection.

C

Watch your heat - even non-stick pans stick and bay scallops are somewhat delicate. I was tempted to use butter but really wanted to try it this way. Except for the non-stick (ceramic, no pfoas) the scallops were just fantastic on their own or with the salt and lemon. I could just hear the waves crashing.

Ann from Sonoma

This is what I was looking for! Simple Long Island bay scallops with no fringe. I poured a little California rose’ over the lightly browned scallops to give them a little West Coast boost.

Beach dog

Simple and splendid.

Barbara

Love recipes that KISS ingredients Had them for supper tonight Mmmm delicious

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Credits

Adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman

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