If you want to take your scallops from good to restaurant quality, the secret might already be sitting in your fridge. According to culinary experts at Maine Lobster House, soaking scallops in milk before cooking can dramatically enhance their flavour and texture, resulting in juicy, tender bites with a caramelized finish that melts in your mouth.

Though it might seem unconventional, this tried-and-true method has been quietly used by chefs and seasoned home cooks for years. The technique relies on the natural properties of milk to transform scallops into something truly special.

Milk works as a natural tenderizer, thanks to enzymes like lactic acid.

These enzymes help break down the protein structures in scallops, softening the muscle fibres and making each bite more delicate.

The technique is especially useful for larger, meatier scallops, which can easily become rubbery if not handled properly.

But tenderizing isn’t the only perk. Milk also helps neutralize the briny scent that some people find off-putting.

Scallops, being natural filter feeders, are also prone to trapping small particles of sand and grit inside their shells. Soaking them in milk before cooking helps loosen and release these impurities, which often settle at the bottom of the bowl—making it easier to enjoy a grit-free, clean bite.

To try it yourself, simply place your scallops in a bowl and pour in enough milk to cover them. Let them soak for 30 minutes in the fridge, then rinse, pat dry, and cook as desired—whether you’re searing, grilling, or tossing them into pasta.

This simple kitchen hack is a small step that delivers big results—and it might just become your new go-to technique for elevating your seafood dishes.