Scallop Serving Size Demystified
When it comes to preparing a seafood meal for two, knowing the right portion size is essential to avoid waste and ensure a satisfying experience. The number of scallops you need depends on whether you're serving them as a main course or as an appetizer, as well as the size of the scallops themselves—sea scallops versus the smaller bay scallops.
Main Course Portions for Two
For a main course, scallops are typically the star of the plate, often accompanied by a light side like risotto, pasta, or vegetables. For two people, a good rule of thumb is to aim for a total of 6 to 8 large, or jumbo, sea scallops. These larger scallops provide a substantial, meaty bite that feels appropriate for a special dinner. If you purchase jumbo scallops labeled as 10-20 count (meaning 10-20 scallops per pound), a half-pound should be more than enough for two people. For extra-large scallops (U-10 count or less), 4 to 6 per person will suffice.
Appetizer Portions for Two
When serving scallops as a prelude to the main event, the portion size is smaller to leave room for the rest of the meal. A typical appetizer serving for two would consist of 4 to 6 large sea scallops in total, or roughly 2 to 3 per person. If you are using smaller bay scallops, you will need more to create a fulfilling bite. For bay scallops, a good quantity to target is a dozen or more for two people.
Comparing Scallop Types: Sea vs. Bay
Your portion count is not the only factor to consider; the type of scallop is equally important. Sea scallops are the larger, more common variety found in many supermarkets, while bay scallops are smaller and sweeter. Knowing the difference helps in both purchasing and cooking, as they have different ideal preparations.
| Feature | Sea Scallops | Bay Scallops |
|---|---|---|
| Size | Larger (1-2.75 inches diameter) | Smaller (0.5-1 inch diameter) |
| Flavor | Briny, sweet, and mild | Sweeter and more delicate |
| Texture | Firmer, chewier texture | Tender and soft |
| Best Uses | Pan-searing, grilling, broiling | Pasta dishes, soups, ceviche |
| Count Per Pound | Lower (e.g., U-10, 10-20, 20-30) | Higher (e.g., 60-120+) |
The Importance of Dry-Packed Scallops
The choice between “wet” and “dry” scallops is paramount for a high-quality finished dish. Wet scallops are treated with a phosphate solution that causes them to absorb water, which can lead to a less flavorful, more rubbery texture when cooked. Dry-packed scallops are natural and untreated, leading to better caramelization and a superior sear. A good fishmonger will be able to tell you the difference. If you can only find wet scallops, you can reduce some of the excess moisture by salting them and patting them dry for 15 minutes before cooking.
The Preparation Process
- Pat Dry: This is the single most important step for achieving a perfect golden-brown sear. Use paper towels to pat the scallops completely dry on all sides before seasoning.
- Remove the Side Muscle: Look for a small, tough side muscle on each scallop. If present, pinch and pull it off, as it will become chewy and tough if left on during cooking.
- Season Simply: A simple seasoning of salt and black pepper is often all that is needed to let the scallops' natural sweetness shine. Consider adding a pinch of paprika for extra color and flavor.
- Hot Pan, High Heat: Preheat your pan—a cast-iron or stainless-steel skillet works best—over high heat with a high-smoke point oil like canola or grapeseed oil.
- Don't Overcrowd the Pan: Cook the scallops in a single layer, leaving space between each one. If necessary, cook in batches to avoid steaming.
Perfect Pairings for Scallops
To create a complete meal for two, consider these excellent pairings for your scallops:
- Lemon-Garlic Risotto: The rich creaminess of a risotto with a bright lemon flavor and a hint of garlic provides a perfect base for seared scallops.
- Buttery Pasta with White Wine Sauce: For a quick and elegant dish, serve scallops over a bed of angel hair pasta or fettuccine tossed in a simple white wine and butter sauce with fresh parsley and lemon.
- Creamed Corn with Bacon: The sweetness of the corn and the saltiness of bacon beautifully complement the delicate flavor of the scallops, offering a sophisticated and comforting side.
- Asparagus: Steamed or roasted asparagus spears with a squeeze of lemon are a light, classic pairing that won't overshadow the seafood.
Conclusion
Ultimately, the perfect number of scallops for 2 people is a matter of preference and context. For a satisfying main course, start with 6 to 8 large sea scallops. For a more casual appetizer, 4 to 6 large scallops or a dozen bay scallops will do. By choosing high-quality, dry-packed scallops and mastering the searing technique, you can easily create a restaurant-worthy meal for two at home. The key is to let the natural flavor of the seafood shine, paired with simple yet elegant accompaniments. Remember to cook them quickly and at high heat, and resist the urge to overcook them to ensure a tender, succulent result. For more cooking tips, visit Serious Eats' guide on perfectly searing scallops.
Keypoints
- Main Course Portion: For two people, serve 6-8 large sea scallops, which is about one-third of a pound.
- Appetizer Portion: For a lighter start to a meal for two, plan for 4-6 large sea scallops.
- Sea vs. Bay Scallops: Opt for fewer, larger sea scallops for searing and more, smaller bay scallops for dishes like pasta or soups.
- Dry vs. Wet Scallops: Always choose dry-packed scallops for the best flavor and searing results, as wet scallops contain added water and preservatives.
- Prep is Crucial: Thoroughly patting the scallops dry with paper towels is the most important step for achieving a perfect golden-brown crust.
- Perfect Searing Technique: Use a hot skillet with a high-smoke point oil and avoid overcrowding the pan to ensure even browning.
- Ideal Doneness: Cook scallops for 1-2 minutes per side until they have a golden crust and are opaque throughout, feeling firm but bouncy to the touch.
