How To Fix Undercooked Scallops
Scallops have always been one of the most sought-after shellfish products — and today they’ve become much more accessible and even affordable!
So, when you do eventually get started with these, one of the most common mistakes people make is undercooking them. And believe us, it is surprisingly easy to do so!
Is there a way to fix undercooked scallops? Your best option would be to avoid undercooking them in the first place, but if a mistake was made, you can fix it! Simply continue cooking your scallops using the same technique you did before — leave them for 1–2 minutes, check their progress, and continue cooking them until they are ready.
In today’s jam-packed article, we will not only take a look at how to fix undercooked scallops, but how to avoid this issue in the first place and what the risks are with eating undercooked scallops!
What Are Scallops?
Scallops are the more common name that refers to a group of bivalve mollusks species called Pectinidae.
They are actually related to other mollusks including clams, oysters, and all mussel species.
So, as we’ve mentioned, there are a couple of different species of scallops. The most common one found in Northern America is called the “tiny bay scallop” — it is easily accessible along the East Coast.
Larger sea scallop species do exist, but they are found in deep, cold waters along the ocean floor.
As you can imagine, these are a lot more expensive than scallops found along the bay. But as we always say, pricier doesn’t necessarily mean better!
Scallops are available across the globe and can only be found in salt water. They are amongst the more pricey mollusk species because of their rarity (relative to other species) and their delicious flavor.
Characteristics Of Scallops
Scallops have a shell that is similar in shape and pattern to clams. It is saucer-like and has a fanned-out, fluted pattern on the top and sides of the shell.
Usually, the top shell has a pinkish-reddish hue to it. Some are just various shades of brown. The lower shell is simply creamy or white in color.
You do also get some scallops that are completely white due to a pigmentation mutation, like albinism.
The meat of scallops looks like mini soufflés. They are round and relatively tall pieces of white meat. The flesh should be firm and fresh.
Scallops have a salty, fish-like flavor similar to most shellfish. They are slightly sweet with a super tender texture (if they are cooked properly, of course). And arguably why they are so sought after is their rich, buttery flavor.
How Do You Cook Scallops?
The most common way for scallops to be cooked is in a frying pan on the stove.
The overall cooking process is quite quick in order to get the most out of their naturally tender texture, but still make them safe to eat.
Now, even though most people pan-fry this delicate meat, there are other cooking methods you can try.
Oven-baked scallops are increasing in popularity. More often than not, these scallops are heavily seasoned or even crumbed before being placed inside the oven.
This is a hands-free cooking technique and even though it takes longer, the results are amazing!
Some people do like to crumb-coat or wrap their scallop meat and deep-fry them — you can even air-fry them!
And finally, when it comes to cooking scallops in soups or stews, like deep-frying, many people frown upon these techniques.
However, many chefs think these techniques are a way to completely ruin the soft texture and naturally sweet, briny flavor.
Scallops are sought after for their flavor, so if you completely overwhelm it with other heavily seasoned liquids, you would’ve been better off using a cheaper shellfish in the first place.
How Do You Know When Scallops Are Undercooked?
Now, no matter which cooking method you end up choosing, the signs of undercooked scallops remain the same.
It’s important to know what to look out for so you can prevent it and know when and how to fix it as well.
The easiest and quickest way to instantly tell the scallops are undercooked is by testing them with a fork or knife.
If they are very tough to pierce or cut, the scallops are undercooked. If you taste them, they will be extremely chewy and rubbery.
Another sign that will be a dead giveaway is the color. If they are still white, milky, or grayish-white in color, they are undercooked.
The color should be golden brown on both sides (and sometimes even around the edges). The interior flesh should have an opaque color to it if it is properly cooked.
Can You Fix Undercooked Scallops?
The first thing you may be asking is whether or not it is safe to eat half-cooked scallops.
Technically, raw scallops are edible, but we don’t recommend eating them — the actual raw scallop may not be safe to eat and should be cooked to be edible.
So, depending on the situation, if it is possible at all, you should always try to fix undercooked scallops.
Now, there are two scenarios you could find yourself in.
The first is that it is leftover or pre-prepared scallops that have already been (under)cooked and cooled.
In that case, you have to serve the scallops immediately after they have been “fixed” — they cannot be stored as leftovers or for later use.
Seafood (and most ingredients) should only be reheated once. The health risks involved with repeated heating are way too high.
The second and best-case scenario you can find yourself in is realizing the scallops are undercooked before you have taken them off the heat and cooled them.
In this case, you can simply leave the scallops to cook for a little longer (using the same cooking method as you had been using).
How To Fix Undercooked Scallops
There is only one way to fix undercooked scallops — that’s to cook them for slightly longer using the same cooking technique as you originally used.
This applies to both scenarios (recooking cooled scallops or continuing to cook the scallops).
If you are pan-frying the scallops, just continue cooking them for a minute a side at first. Check their doneness, then continue cooking them for another minute per side.
If you are baking or roasting the scallops, you can leave them in for another 2 minutes in a preheated oven. Check their progress and add a minute at a time.
The exact cooking time varies depending on how undercooked they were.
Remember, even though recipes state cooking times, these are estimates. The exact size of the scallop and the cooking temperature (even technique) will all affect how long they ultimately take to cook.
How NOT To Fix Undercooked Scallops
Under no circumstances should you microwave the scallops to continue cooking them.
A microwave will change the delicate, buttery meat in many ways — it can make it extra rubbery or chewy, dry it out completely, or make it mushy.
You should also never change the cooking methods — this will change the original texture that was being created.
After all, some cooking methods don’t create the same texture results. You cannot pan-fry breaded and deep-fried scallops. Or at least, you shouldn’t.
Also, never reheat or continue cooking cold undercooked scallops that have been left in the fridge for more than a day. Likely, they are no longer safe to eat.
How To Perfectly Pan-Fry Scallops
So, as you can see, there isn’t much involved in fixing undercooked scallops. And besides, even though it’s easy, that doesn’t mean it is ideal.
Cooking scallops to perfection from the get-go will yield a much better flavor, texture, and overall appearance!
Ingredients
- Scallops
- Salt
- Pepper
- Desired dried seasonings
- Olive oil
- Unsalted butter
Instructions
- To start, pat your scallops dry with a paper towel. This will help them cook evenly and help reduce splatter.
- Season your dried scallops with some salt, pepper, and other fine dried herbs and spices.
- Heat some olive oil in a frying pan over high heat. Many people also season the oil they are cooking the scallops in.
- Once heated, add the scallops to the pan, flat side facing downwards. Cook this side for about 2–3 minutes and until it is golden brown.
- Turn the scallops over and allow them to continue cooking on the other side for a minute or two.
- Add some unsalted butter to the pan and baste the scallops a couple of times. This step is optional, but highly recommended.
- Your scallops should be springy to the touch, have a soft texture, and have an opaque color. They will be just warmed on the inside.
- Serve immediately and enjoy!
How To Perfectly Pan-Fry Scallops
Here is how to pan-fry scallops to perfection for the best flavor, texture, and overall appearance!
Ingredients
- Scallops
- Salt
- Pepper
- Desired dried seasonings
- Olive oil
- Unsalted butter
Instructions
- To start, pat your scallops dry with a paper towel. This will help them cook evenly and help reduce splatter.
- Season your dried scallops with some salt, pepper, and other fine dried herbs and spices.
- Heat some olive oil in a frying pan over high heat. Many people also season the oil they are cooking the scallops in.
- Once heated, add the scallops to the pan, flat side facing downwards. Cook this side for about 2–3 minutes and until it is golden brown.
- Turn the scallops over and allow them to continue cooking on the other side for a minute or two.
- Add some unsalted butter to the pan and baste the scallops a couple of times. This step is optional, but highly recommended.
- Your scallops should be springy to the touch, have a soft texture, and have an opaque color. They will be just warmed on the inside.
- Serve immediately and enjoy!
Risks Involved With Eating Undercooked Scallops
Vibrio infections are the biggest risk involved with eating undercooked or raw seafood, including scallops.
This usually happens when the scallops (or other seafood) have been harvested from contaminated water. And as we all know, that is very common these days in our oceans.
Another common type of food poisoning people get is called diarrhetic shellfish poisoning. As the name suggests, it causes serious stomach issues.
Scallops are generally safe to eat at medium rare. However, because these bacteria will still live if they are present, it also means they can still make you sick.
That is why it is crucial you properly cook scallops to avoid any potential risks!
