Q1: Why are my scallops rubbery?
Overcooking is the most common reason. Scallops cook quickly and should be removed once opaque and slightly firm.
Q2: What’s the difference between bay scallops and sea scallops?
Sea scallops are larger and ideal for pan searing. Bay scallops are smaller and better suited for pasta or seafood chowders.
Q3: Can I make this dairy-free?
Yes! Substitute butter with more olive oil or vegan butter.
Q4: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
Q5: Are scallops healthy?
Absolutely. They are high in lean protein, vitamin B12, selenium, and omega-3 fatty acids while being low in fat.
Enjoy your food!
