Scallops are delicate and respond well to a simple or complex marinade. Good ingredients include lime juice, tamari sauce, white wine, ginger, garlic, and herbs. Marinate for no more than two hours and use a resealable bag for even coating.
Nothing is more delicious than grilled, seared or sautéed scallops, unless they’re scallops that have been delicately 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 little sweet and very tender. They respond brilliantly to just the right combination of marinade flavors as long as these flavors don’t overwhelm because scallops are delicate morsels that could easily get lost in stronger flavours. Some of the best ingredients for a scallop marinade include a lime juice, tamari sauce, or white wine base, to which ginger, garlic, chopped fresh or dried herbs, or other goodies are added. With a few marinating tricks, even a novice cook can produce scallops worth celebrating.
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 disparate tastes. For example, while a dab of mustard, a few drops of Worcestershire sauce, or even a light dash of chili sauce can make successful marinade components, using all three will produce a marinade robust enough for a steak but too overpowering for the scallops ‘shy personality. One way to decide what to include and what to leave out is to look at international cuisines and create a marinade using light flavors often found together.
The simplest scallop marinade might start with white wine and the juice of a fresh lime or two. A little chopped parsley, marjoram or basil will help create a fresh, fragrant layer of aroma, and a little finely chopped garlic deepens the flavor on the tongue. Adding olive oil or melted butter will coat the delicate baby fish as they cook, keeping the marinade in.
For lovers of Asian flavors, try a marinade that combines light tamari sauce with a squeeze of lemon and a teaspoon or two of good-quality sesame oil. Adding a generous splash of cooking sherry will enhance the natural sweetness of the scallops. The garlic and ginger pureed into a paste will quickly paint the scallops with a rich, tangy note, and the smallest teaspoon of honey will whisper a sweet aftertaste.
Whatever the type of marinade, keeping a few rules in mind will produce juicy scallops full of flavor. Scallops are much more delicate than red meat or chicken and shouldn’t be marinated for more than an hour, maximum two, or they will start to fall apart and become soggy. Mixing the marinade in a resealable resealable bag that you add the scallops to coats them all 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 fruit. Marinating should always take place in the refrigerator, and under no circumstances should leftover marinade ever be reused.
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