Dried marjoram, which can be included in a scallop marinade.
There’s nothing more delicious than grilled, broiled, or sautéed scallops—unless they’re scallops that have been gently kissed by the subtle flavors of the perfect scallop marinade. Both the meaty scallops and their fingernail-sized cousins, the Bay scallops, are naturally a bit sweet and very tender. They respond brilliantly to the right mix of marinade flavors, as long as those flavors aren’t overwhelming because scallops are delicate pieces that could easily get lost in stronger flavors. Some of the best ingredients for scallop marinade include lemon juice, tamari sauce or white wine base, with ginger and garlic, fresh or dried chopped herbs or other goodies added. With a few tricks from the marinade wizard, even a novice cook can produce scallops worth celebrating.
Sherry for cooking, which is often used to marinate scallops.
The first thing to keep in mind is that a good scallop marinade can be simple or complex, but it should never marry too many different flavors. For example, while a small amount of mustard, a few drops of Worcestershire sauce, or even a light touch of chili sauce can make for successful marinade components, using all three will produce a marinade tough enough for a steak, but very bossy. for meat. shy personality of scallops. One way to decide what to include and what to leave out is to consider international cuisines and create a marinade with light flavors that are often found together.
Scallops in their shells.
The simplest scallop marinade can start with white wine and the juice of one or two fresh limes. A little chopped parsley, marjoram, or basil will add a fresh, fragrant layer of flavor, and a little minced garlic will deepen the flavor on the tongue. Adding a bit of olive oil or melted butter will coat the delicate sea babies as they cook, keeping the marinade in.
Fresh basil leaves are often used to flavor a scallop marinade.
For those who like Asian flavors, try a marinade that combines light tamari sauce with lemon juice and a teaspoon or two of good quality sesame oil. Adding a generous amount of sherry to the kitchen will bring out the natural sweetness of the scallops. Purified garlic and ginger in a paste will quickly paint scallops with a rich, spicy top note, and the tiniest teaspoon of honey will whisper sweet.
Whatever the type of marinade, keeping a few rules in mind will produce juicy scallops that are bursting with flavor. Scallops are much more delicate than red meat or chicken and should not be marinated for more than an hour, two at the most, or they will start to break down and turn mushy. Mixing the marinade in a resealable freezer bag, to which you add the scallops, coats them evenly and means less cleanup. If a bowl is used, it should be glass rather than aluminum to avoid a chemical reaction with the citrus. The marinade should always be made in the refrigerator and in no case should the rest of the marinade be reused.