Raw scallops on a wooden cutting board
The Key Tip To Remember Before Cooking Scallops At Home
Some scallops feature a small crescent-shaped piece of flesh on their side known as the "side muscle," which can have an unpleasant taste and a tough, chewy texture.
The good news is that side muscles are easy to spot and remove before cooking, a quick step that should always be done to make sure your sautéed scallops are tender and succulent.
Before cooking scallops, pat them dry and locate the side muscle, which will feel tough and run perpendicular to the rest of the scallop. Gently pull the little bump to remove it.
You can still use leftover side muscles to make a scallop broth. Just simmer the scraps in water for 10 minutes, and add onion or celery for more flavor.
Then, strain the broth and use it as the base for a sauce for the cooked scallops, or use it to add rich flavor to seafood risotto, couscous, or rice pilaf.