Scallops

I’m going to be honest, scallops aren’t an everyday ingredient for me. It’s probably a two-or-three-times a year luxury that often appears in my cart when I’m building a grocery delivery order and they pop up in the suggestions. But they’re always a delight when I do get them, and they’re a great ramen topping.

Why Scallops Are Great in Ramen

Besides the fact that I feel like a real chef when I pull off cooking the scallops perfectly, they’re a great topping because they’re slightly sweet with just a hint of seafood flavor.

I absolutely love the texture of a perfectly cooked scallop. It’s wonderfully tender, almost like a less firm gummy. And if you pan-sear them, you get a crispy exterior and soft interior that pairs well with noodles.

Plus, their quick cooking time is a huge advantage. You can sear them on the side as you’re heating up the water to cook your instant ramen.

Ways to Prepare Scallops for Ramen

The main challenge with scallops is that they’re very easy to overcook. And once they’re overcooked, they become rubbery and it feels like a waste, especially given their cost.

Before cooking, I like to remove as much moisture as possible so that you can get a good sear. I do this by laying the scallops on a paper towel, covering them with another sheet, and then placing a baking sheet on top to apply some pressure. I’ll just do this 10-15 minutes before seasoning and cooking them.

• Pan-Sear: This is my go-to method because it’s the quickest. You’re actively watching, which makes it harder to accidentally overcook them. My main goal for this one is to at least get a good sear on one side so I can get that nice crunch. Once I flip the scallops, I just watch it to see when the opaqueness disappears from the side, signaling that they’re done.

• Bake: I don’t really use this option since scallops take little to no time to cook, but it’s nice to have the option. Again, just be careful to not overcook them.
• Poached/Simmered in Broth: This is another method that I don’t use as often because it’s so easy to overcook the scallops. But it’s great for infusing the umami flavor into the broth. And if you don’t overcook them, you still get that amazing firm bite with your noodles. I add these towards the end like when I drop in my noodles so that they don’t overcook.

• Dried Scallops: If your goal is to extract the deep umami flavor of scallops into your ramen, using dried ones is a great option. With dried scallops, you don’t have to worry about overcooking because you just want to rehydrate them. I usually add these to the water as I’m heating it up. Just be mindful of the salt content of the dried scallops, as this will contribute to the overall seasoning of your ramen.

Pictured above: Hula Ramyun Noodles, Onion, Garlic, Spinach, Pan-Seared Scallops

My Instant Ramen Suggestions

• Maruchan Ramen Bowl Hot and Spicy Chicken Ramen Noodle Soup
• Mama Tom Yum Shrimp Instant Noodles

Let me know how you like to prepare and pair your scallops!