Should Scallops Be Soaked in Milk Before Cooking? Pros & Cons

Scallops are a seafood delicacy, but their preparation can make or break the final dish. One common question among home cooks and chefs alike is: Should scallops be soaked in milk before cooking? Some swear by this method, claiming it improves texture and removes unwanted odors, while others argue that it’s unnecessary.

This article dives deep into the science, benefits, and potential drawbacks of soaking scallops in milk. You’ll also discover step-by-step instructions on how to do it right, alternative methods, and expert insights. By the end, you’ll have a clear answer to the question: Should scallops be soaked in milk before cooking? Let’s find out!

Table of Contents

Understanding the Practice of Soaking Scallops in Milk

Historical Context of Milk Soaking in Seafood Preparation

The debate around should scallops be soaked in milk before cooking isn’t new. For centuries, chefs have relied on dairy-based marinades to mellow out strong flavors and improve the tenderness of proteins.

Using milk to tenderize seafood can be traced back to traditional seafood preparation techniques. The enzymes and proteins in milk break down compounds responsible for fishy odors, creating a milder, more appealing flavor.

This method became a popular trick for preparing shellfish, including scallops, shrimp, and fish fillets, particularly in regions where seafood storage posed challenges.

Overview of Scallop Preparation Techniques

Scallops can be cooked in various ways, but proper preparation is crucial for the best results. While some prefer a simple rinse and pat-dry method, others advocate for pre-soaking techniques to enhance taste and texture. Common scallop preparation methods include:

Rinsing and drying – A quick wash under cold water to remove debris, followed by patting dry with a paper towel.
Brining – Soaking in a saltwater solution to enhance moisture retention.
Acidic marinades – Using lemon juice or vinegar to break down proteins and add flavor.
Milk soaking – Submerging scallops in milk or buttermilk to remove any lingering fishy smell and create a tender texture.

Each method serves a purpose, but the question remains: Should scallops be soaked in milk before cooking? To answer that, let’s break down the science behind it.

The Science Behind Soaking Scallops in Milk

Chemical Interactions Between Milk and Scallops

Many home cooks wonder, should scallops be soaked in milk before cooking? The answer lies in the chemical properties of milk.

Scallops, like many other shellfish, contain trimethylamine oxide (TMAO). When seafood starts to degrade, TMAO breaks down into trimethylamine (TMA)—the main culprit behind that strong “fishy” smell. Fortunately, casein in milk helps absorb TMA, leaving scallops fresher and more pleasant in taste.

But that’s not all! Milk also contains mild acids and enzymes that help break down proteins, slightly tenderizing the scallops in the process. This explains why many chefs find milk-soaked scallops softer and juicier than those prepared without soaking.

Role of Casein in Neutralizing Fishy Odors

Ever noticed how some fish fillets or scallops smell overly strong, even when they’re fresh? That’s because TMA can still be present in small amounts. The good news? Milk can fix that!

Here’s how casein works:

Casein molecules in milk attract and trap odor-causing TMA.
Once bound, TMA becomes less volatile, meaning the smell is reduced or eliminated.
This process happens within minutes, making a short 15–30 minute soak effective in freshening up scallops.

While some argue that properly stored fresh scallops don’t need this step, others believe it’s a foolproof way to ensure mild, sweet flavors.

Impact on Scallop Texture and Tenderness

Soaking scallops in milk doesn’t just improve the smell—it can also influence their texture. The proteins and fats in milk coat the scallops, preventing them from drying out during cooking. This results in:

A softer, more tender texture
Less rubberiness after cooking
A smoother, creamier mouthfeel

However, there’s a catch. If you soak scallops too long, they might absorb too much moisture, leading to excess liquid release during cooking. This can prevent that perfect golden crust when searing.

💡 Pro Tip: Always pat scallops dry thoroughly before cooking, especially after soaking, to achieve a beautifully caramelized sear.

Benefits of Soaking Scallops in Milk

Enhancing Flavor Profiles

Soaking scallops in milk isn’t just about neutralizing odors—it also subtly enhances their flavor. Fresh scallops naturally have a delicate, slightly sweet taste, but if they’ve been sitting for a while, they can develop an off-putting scent. Milk helps restore their natural sweetness while mellowing any unwanted sharpness.

Reduction of Unwanted Fishy Aromas

One of the biggest reasons people soak scallops in milk is to eliminate the fishy odor. As we discussed earlier, casein in milk binds with trimethylamine (TMA)—the compound responsible for that unpleasant smell.

But what if your scallops don’t smell fishy? Well, even super fresh scallops can sometimes carry a mild ocean scent that some find overpowering. Milk soaking ensures a consistently clean aroma, making scallops more enjoyable for everyone at the table.

Achieving a Sweeter and Milder Taste

Another bonus? Milk soaking slightly sweetens scallops! The natural sugars and fats in milk interact with the proteins in scallops, enhancing their mild, buttery flavor. This is especially helpful if you’re cooking for someone who isn’t fond of strong seafood flavors.

Improving Texture

A major concern when cooking scallops is toughness. Nobody likes a rubbery scallop, and overcooking isn’t the only culprit. Sometimes, the preparation method affects texture just as much as the cooking process.

Tenderizing Effects of Milk Soaking

Soaking scallops in milk for about 15 to 30 minutes can make them softer and more tender. The enzymes in milk gently break down the proteins in scallops, leading to a more delicate, melt-in-your-mouth bite after cooking.

This method is especially useful for previously frozen scallops, which can sometimes develop a firmer texture. A quick soak in milk revives their natural succulence.

Prevention of Rubberiness During Cooking

Scallops contain naturally occurring muscle fibers, which can tighten up and become chewy when exposed to high heat. However, milk soaking helps by:

Softening these muscle fibers before cooking.
Coating the scallops in a thin layer of fat, preventing them from seizing up too quickly.
Retaining moisture inside, so they stay juicy and tender even after searing.

Of course, proper cooking techniques matter just as much, but soaking gives you a head start toward perfectly cooked scallops.

Potential Drawbacks and Considerations

Situations Where Milk Soaking May Be Unnecessary

While soaking scallops in milk offers several benefits, it’s not always a must-do. In fact, some chefs argue that it’s unnecessary under certain conditions.

Freshness of Scallops and Natural Flavor

If you’re working with dry-packed, day-boat scallops, they are already naturally sweet, tender, and free from preservatives. These high-quality scallops don’t need milk soaking because:

They have no fishy smell that needs neutralizing.
Their texture is naturally soft without additional tenderizing.
They retain their pure, ocean-fresh flavor without interference.

In contrast, wet-packed scallops (which are treated with preservatives like sodium tripolyphosphate or STPP) may benefit more from a milk soak to remove chemical aftertastes.

Preference for Natural Scallop Taste Without Alteration

Some seafood purists believe that soaking alters the natural taste of scallops. While milk enhances mild sweetness, it may also dilute the distinct oceanic umami of fresh scallops.

For those who enjoy the briny, natural seafood flavor, skipping the milk soak allows the scallops’ original taste to shine through. Instead, a simple rinse with cold water is often enough for high-quality scallops.

Alternative Methods to Milk Soaking

If you’re unsure whether soaking scallops in milk is right for you, there are other preparation methods that achieve similar results.

Utilizing Acidic Marinades for Flavor Enhancement

Instead of milk, you can try acidic ingredients like:

Fresh lemon juice
A splash of white vinegar
Citrus zest for extra brightness

These alternatives not only cut through any unwanted odors but also add a fresh, zesty note that complements the delicate sweetness of scallops. However, don’t leave scallops in acidic liquids for too long—over-marinating can cause them to become mushy.

Employing Brining Techniques for Moisture Retention

Another great option? Saltwater brining! This method works by enhancing moisture retention while also improving texture.

A simple brine consists of:

2 cups cold water
1 tablespoon kosher salt
Optional: A pinch of sugar for added sweetness

Brining scallops for 10–15 minutes helps them stay plump, juicy, and flavorful while preventing overcooking dryness.

So, is soaking scallops in milk the best option? Well, it depends! If your scallops need odor removal and extra tenderness, milk is a great choice. But if you prefer a pure seafood taste, a simple rinse or brine may work just as well.

Step-by-Step Guide to Soaking Scallops in Milk

Selecting the Appropriate Type of Milk

Not all milk is created equal when it comes to soaking scallops. The choice of milk can subtly affect the flavor and texture, so selecting the right type is crucial.

Comparing Dairy and Non-Dairy Milk Options

While traditional dairy milk is the most commonly used, some people explore non-dairy alternatives. But do they work the same way? Let’s compare:

Whole Milk: The best option due to its higher fat content, which helps coat and tenderize scallops while reducing fishy odors.
Buttermilk: A slightly tangy alternative that can add a mild richness while still neutralizing strong aromas.
Heavy Cream: Works similarly to whole milk but is thicker and richer, which may slightly alter texture.
Non-Dairy Milks (Almond, Soy, Oat, Coconut): These lack casein, the key protein responsible for binding to odor-causing compounds, making them ineffective for neutralizing fishy smells.

💡 Best Choice? Whole milk or buttermilk provides the best balance between odor removal and texture improvement.

Assessing Fat Content and Its Effects

Milk with higher fat content tends to work better because:

Fat molecules trap odor compounds more effectively.
Creamier textures help lock in moisture, preventing scallops from drying out.
Richer milk can add a subtle depth of flavor, making scallops even more delicate and sweet.

For this reason, skim milk isn’t as effective since it lacks the necessary fats for optimal results.

Detailed Soaking Procedure

Now that you’ve chosen the right type of milk, let’s go step by step through the proper soaking method to ensure your scallops turn out perfect.

Cleaning and Preparing Scallops Prior to Soaking

Before soaking, it’s essential to clean the scallops properly:

Inspect the scallops – Ensure they’re fresh, white, and slightly firm to the touch. If they have an ammonia-like smell, they may not be fresh.
Remove the side muscle – This small, tough piece of tissue can be easily peeled off with your fingers.
Rinse under cold water – A quick rinse removes any residual grit or sand from the scallops.
Pat dry with a paper towel – This step prevents excess water from diluting the milk soak.

💡 Never soak dirty scallops—clean them first for the best results!

Recommended Duration and Temperature for Soaking

To get the best results without over-softening the scallops, follow these guidelines:

Soaking Time: 15–30 minutes is ideal. Any longer, and the scallops might absorb too much liquid.
Temperature: Always soak in cold milk to keep the scallops fresh. Avoid warm milk, which can promote bacterial growth.
Container Choice: Use a glass or ceramic bowl, as metal bowls can react with dairy, affecting flavor.

Steps for Soaking Scallops in Milk

Pour enough milk into a bowl to fully submerge the scallops.
Gently place the scallops in the milk, ensuring they’re evenly covered.
Let them soak for 15–30 minutes in the refrigerator.
Remove the scallops and drain the milk – do not reuse it.
Pat scallops dry thoroughly with a paper towel before cooking.

💡 Why dry them? Wet scallops won’t sear properly, which means you’ll miss out on that golden crust!

Cooking Scallops After Milk Soaking

Preparing Scallops Post-Soaking

Now that your scallops have been soaked in milk, the next step is proper preparation before cooking. A common mistake many cooks make is forgetting to dry their scallops thoroughly. Excess moisture can ruin the perfect golden-brown sear, making scallops steam rather than caramelize.

Importance of Thoroughly Drying Scallops

After soaking, scallops tend to retain a thin layer of liquid. This might not seem like a big deal, but when placed in a hot pan, it creates excess steam, preventing that perfect crust from forming.

How to Dry Scallops Properly:

Remove scallops from the milk soak and place them on a plate.
Use a clean paper towel to gently pat each scallop dry.
Let them rest on a dry paper towel for a few minutes to absorb any remaining moisture.
Check for dampness – If needed, pat them again to ensure they’re completely dry.

💡 Pro Tip: Want extra insurance for a great sear? Let scallops sit uncovered in the fridge for 10 minutes before cooking to allow any remaining moisture to evaporate.

Seasoning Tips to Complement Milk-Soaked Scallops

Soaking scallops in milk enhances their natural sweetness and mild flavor, so they don’t need heavy seasoning. However, a few well-chosen ingredients can take their taste to the next level.

Best Seasonings for Milk-Soaked Scallops:

Kosher salt & freshly ground black pepper – Enhances the scallops’ delicate taste.
Lemon zest – Adds a bright, citrusy note.
Garlic powder or minced garlic – Brings depth without overpowering.
Fresh herbs (parsley, thyme, chives) – Elevates the flavor while keeping it light.

💡 Avoid overpowering spices! Scallops have a naturally delicate taste, so subtle seasoning works best.

Optimal Cooking Methods

Once your scallops are dry and seasoned, it’s time for the most crucial step: cooking them to perfection. The goal? A beautifully seared, tender scallop with a caramelized golden crust.

Pan-Searing Techniques for Best Results

Pan-searing is the most popular method because it creates a rich, golden crust while keeping the inside tender and juicy.

How to Perfectly Pan-Sear Milk-Soaked Scallops:

Use a heavy-bottomed pan – A cast-iron skillet or stainless-steel pan works best for even heat distribution.
Heat oil until shimmering – Use high-smoke point oils like avocado oil or clarified butter (ghee).
Place scallops in the pan without overcrowding – Give them space to develop a good sear.
Cook for 1.5–2 minutes per side – Avoid flipping too soon! Let the bottom develop a golden-brown crust before turning.
Finish with butter and aromatics – Add a small pat of butter, crushed garlic, and fresh thyme for extra flavor in the last 30 seconds.

💡 Key Tip: Only flip scallops once! Repeated flipping prevents them from forming that delicious caramelized crust.

Alternative Cooking Methods: Grilling and Baking

If you’re not a fan of pan-searing, you can still cook your milk-soaked scallops in other delicious ways.

✔ Grilling: Adds a smoky char and slight crispiness to the edges.

Preheat grill to medium-high heat.
Brush scallops lightly with olive oil to prevent sticking.
Grill for 2–3 minutes per side until they have grill marks.

✔ Baking: A gentler cooking method that keeps scallops ultra-tender.

Preheat oven to 400°F (200°C).
Place scallops on a parchment-lined tray.
Bake for 10–12 minutes, flipping halfway through.

💡 Best for large scallops: Grilling works well for larger sea scallops, while baking is ideal for more delicate bay scallops.

Frequently Asked Questions (FAQs)

Many home cooks have lingering questions about whether scallops should be soaked in milk before cooking. Below are some of the most frequently asked questions, along with expert-backed answers.

Does soaking scallops in milk affect their nutritional value?

No, soaking scallops in milk does not significantly alter their nutritional composition. Scallops remain an excellent source of lean protein, omega-3 fatty acids, and essential minerals like selenium and vitamin B12.

However, if scallops absorb too much milk, they may take in a small amount of additional fat and sugars, but the difference is negligible. Since the milk is discarded after soaking, the scallops do not retain a significant amount of dairy nutrients.

Can lactose-intolerant individuals use alternative milks for soaking?

Yes, but with limitations. Most non-dairy milks do not contain casein, the protein responsible for neutralizing fishy odors in seafood.

✔ Effective Alternatives:

Lactose-free milk (still contains casein, making it a great substitute)
Buttermilk (if tolerated, adds slight acidity for extra tenderization)

✖ Not Effective:

Almond, soy, oat, or coconut milk – These lack casein, so they won’t remove fishy smells as effectively.

💡 If you’re lactose-intolerant but still want to eliminate odors, try a light saltwater brine or lemon juice rinse instead.

Is it necessary to rinse scallops after soaking them in milk?

No, rinsing isn’t necessary if you’ve used fresh, clean milk. However, you should always pat the scallops dry before cooking to remove excess liquid, ensuring a proper sear and texture.

If you’re concerned about residual milk flavor, a quick rinse under cold water followed by drying with a paper towel is fine.

How does milk soaking compare to other tenderizing methods?

Milk soaking is just one of several ways to improve scallop texture and flavor. Here’s how it compares:

Method	Pros	Cons
Milk Soaking	Removes odors, enhances tenderness	Requires dairy, not always necessary
Brining	Improves moisture retention, seasons scallops	Needs exact salt balance, can make scallops too salty
Acidic Marinade	Adds bright flavors, slightly tenderizes	Can break down proteins too much, affecting texture
Cold Water Rinse	Quick and easy, retains natural flavor	Doesn’t remove stronger fishy smells as effectively

💡 Best choice? Milk soaking is ideal for store-bought scallops, while brining or acidic marinades work well for enhancing flavor.

Does milk soaking work on frozen scallops?

Yes! In fact, it can be especially helpful for previously frozen scallops, which sometimes develop a stronger scent due to ice crystal formation breaking down proteins.

To use milk soaking on frozen scallops:

Thaw them first in the refrigerator overnight.
Soak in cold milk for 15–30 minutes before cooking.
Pat dry thoroughly to remove excess moisture.

💡 Avoid soaking frozen scallops directly in milk! They need to be thawed first for better absorption and even cooking.

What happens if you soak scallops in milk for too long?

Over-soaking can cause scallops to become too soft or waterlogged, making them difficult to sear properly.

✔ Ideal Soaking Time: 15 to 30 minutes
✖ Too Long: Over 1 hour – This may cause scallops to lose firmness and become mushy during cooking.

💡 Rule of thumb: The fresher the scallops, the less soaking time they need.

Conclusion

Weighing the Pros and Cons of Milk Soaking

So, should scallops be soaked in milk before cooking? The answer depends on the type and quality of scallops you’re using and your personal taste preferences.

If you’re dealing with wet-packed or previously frozen scallops, a quick milk soak (15–30 minutes) can effectively:
Remove fishy odors by binding to unwanted compounds.
Enhance sweetness and flavor, making scallops taste fresher.
Improve texture, preventing rubbery or tough scallops.

However, if you’re working with fresh, dry-packed scallops, soaking is generally unnecessary. Instead, a simple rinse and pat dry is enough to preserve their natural ocean-fresh taste and firm yet tender texture.

Summary of Key Benefits and Drawbacks

Aspect	Pros of Milk Soaking	Cons of Milk Soaking
Odor Removal	Neutralizes fishy smell with casein	Not needed for fresh, high-quality scallops
Flavor	Enhances sweetness, mildens strong flavors	Can slightly alter natural briny taste
Texture	Helps keep scallops tender and moist	Over-soaking can make them too soft
Cooking Results	Prevents rubbery texture, improves caramelization	Requires thorough drying before cooking

💡 Final Verdict: Milk soaking is a useful technique for store-bought scallops, but for premium fresh scallops, it’s purely optional!