How to Buy Scallops
- Scallops are sold either “wet” or “dry.”
- Look for “Dry,” natural scallops that have not been treated with any chemicals. They should smell fresh… like the ocean.
- “Wet” scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive. The water also dilutes their flavor and makes it nearly impossible to sear or brown properly.
- How can you tell the difference between wet and dry scallops? You should just be able to ask the fishmonger, but there is a visual clue that usually gives the game away:
- “wet” scallops tend to be snow-white in color
- “dry” scallops are a natural pale vanilla color.
- A good size to buy is 8-12 scallops per pound
Types of Scallops
- Sea Scallops aka Weathervane Scallops
- Served seared or thinly sliced
- Bay Scallops
- Smaller, but just as sweet
- Rock Scallops
- Found only in the Pacific ocean
- Do not move around
- FARMED: Very good. Especially those from British Columbia
- DIVER: Excellent. Hand picked by divers
- DREDGED: Bad for the environment. Do not buy
How to Cook Scallops
- Remove small abductor muscle. It is edible, but tough.
- Do not overcook. They become chewy.
- Poach, saute, sear, or bake
- Best to pat dry and sear for 60 seconds each side in very lightly oiled pan; or serve raw.
STEP BY STEP
- Preheat oven to 350º
- Remove the abductor muscle before cooking
- Sprinkle both sides with salt and pepper
- Preheat very hot cast iron skillet
- EVOO, wipe oil, sear scallops – 1 minute first side
- Put 1 TBL butter into the pan, and let it melt
- Flip and cook the other side for 1 minute
- Plate with garlic pesto schmear or in melted butter with lemon zest over top
- A tiny spritz of rum is also good
Your goal is to only sear these scallops, not cook them. If you cook them, they will become rubbery and lose that silky texture.
