Scallops
Sear briefly and hot, still translucent in the middle.
Rare
No submissions yet — be the first!
Medium rare
No submissions yet — be the first!
Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your scallops now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Scallops
Scallops are the adductor muscle of the shell: a dense, round muscle made up almost entirely of protein and water. There is no fat or connective tissue to absorb mistakes, which makes them one of the most precise things on this site.
At 50 degrees a scallop is still faintly translucent inside with a creamy texture; that is the target for most cooks. At 55 degrees it is opaque and firm throughout. Above 60 you squeeze the water out and are left with something reminiscent of rubber.
The biggest mistake with scallops is not temperature but moisture. They hold a lot of water and are often sold wet; put them in the pan like that and they poach in their own liquid and never form a crust. Pat them bone dry and give them room so the pan does not cool down.
Given how thin they are, scallops take a minute or two per side. A probe is awkward at this size; most people go by the crust and by the side of the scallop, where opacity creeps upwards from the bottom.
Tips
-
Most voted
Dep ze kurkdroog voor het bakken, anders koken ze in hun eigen vocht in plaats van te korsten.
Add your own core temperatures
Log in to add your own temperatures, rest time or tips, and to vote.
Log in