How to Cook Scallops Adobo
Scallops Adobo is a savory and tangy Filipino seafood dish where tender scallops are simmered in a flavorful mix of vinegar, garlic, bell peppers, and spices for a rich, comforting meal.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: adobong scallops, scallops adobo
Servings: 4 servings
Calories: 137kcal
Author: Manny
- 1 kilo scallops white part only (the muscle), discard innards
- 5 cloves garlic
- 1 pc big onion sliced
- 1/4 cup tomato sauce
- 1 pc green bell pepper
- 1 pc red bell pepper
- 3 pcs long green chili finger chilies, sliced and deseeded
- 1/4 cup vinegar
- salt and pepper to taste
How to cook Scallops Adobo:
In a very high heat, saute the garlic, onion, tomato sauce, red and green bell peppers and finger chilies for 2 to 3 minutes.
Add the scallops and vinegar. Season with salt and pepper then cook for 5 minutes. Serve immediately.
Cooking Tips:
Fresh Scallops Always Provide the Best Results.
Fresh scallops make the dish rich and give it a tender, sweet, and delicate flavor that frozen scallops usually miss. When buying scallops, look for those ones that are firm and have a slightly translucent sheen. In case you cannot find fresh scallops, be sure to thaw frozen ones properly so that they do not lose their texture.
Cook Scallops Fast on High Heat
Scallops must be cooked at a high heat for only a few minutes so that they do not overcook. Overcooking turns them rubbery, and you want a light scorch so that all the juices are locked inside. When they are opaque and lightly golden, it is time to remove them from the heat source and serve.
Balance the Acidity of the Vinegar
Also, to some, the measure of vinegar may be the already deciding factor on the adobo; adjust it according to your taste buds. For a milder flavor, you may reduce the amount of vinegar slightly and add a pinch of sugar to balance it out. Cooking the vinegar well before adding the scallop ensures that it blended smoothly with the other ingredients, avoiding overpowering that dish. 