Why do you soak scallops in milk?

Soaking scallops in milk is a technique often used to help tenderize the seafood and remove any fishy taste or odor. Milk contains enzymes that can break down proteins, which in turn can help to soften the texture of the scallops.

The process of soaking scallops in milk is quite simple. First, you’ll want to rinse the scallops with cold water to remove any excess debris or sand. This step is important because it ensures that the scallops are clean before soaking.

Once rinsed, you can then place the scallops in a bowl or container and cover them with milk. The amount of milk needed will depend on the quantity of scallops you have, but you want enough to fully submerge them. It’s generally recommended to use whole milk for this process, as the higher fat content can provide a richer flavor.

After adding the milk, you should let the scallops soak for about an hour. This allows the enzymes in the milk to work their magic and help tenderize the scallops. During this time, you may notice that the milk becomes slightly cloudy, which is a sign that it’s breaking down the proteins.

Once the soaking time is up, you can remove the scallops from the milk and pat them dry with paper towels. It’s important to blot them dry rather than rubbing, as this can help to remove any excess moisture without damaging the delicate flesh.

Now that your scallops are ready, you can proceed with your desired cooking method. Scallops can be cooked in a variety of ways, including searing, grilling, or even baking. The cooking time will depend on the size of the scallops, but as a general rule, they should be cooked for about 2-3 minutes per side or until they are opaque and firm to the touch.