A true local gem, our big, sweet and luscious Cape Cod Sea Scallops are as close to a perfect food as you can get. Delicious, healthy, sustainable and responsibly harvested, our native Sea Scallops are available year-round. A versatile ingredient, scallops can be enjoyed as a stand-alone dish or added to tacos, burritos, sushi, pasta or salads. And scallops taste great any way you prepare them - seared with butter or olive oil, marinated and grilled, broiled, smoked or fried.
Healthy:
Protein rich and low fat, scallops are a great source of omega-3 fatty acids, selenium and vitamin B-12.
How to pick the perfect scallops:
Fresh scallops smell sweet and briny and are firm to the touch. The color is a creamy off-white or pink (although its ok if they have a rosy-orange hue - that just means they were getting close to spawning.)
What about the foot?
Pick up a scallop from the fish market and you'll notice a rubbery little rectangle attached to one side. That fibrous "foot" allows the scallop to open and close its shell, move through the water or root on the ocean floor. Although edible, it can be tough and chewy, and most people prefer to peel it off it before cooking.
Seared Sea Scallops with a Perfect Golden Crust
Serves 4
Seared Sea Scallops Recipe Card
Ingredients:
- lb. Sea Scallops
- 2 tbsp. avocado or other high smoke point oil
- 2 tbsp. unsalted butter
- A few pinches of kosher or sea salt
- A wedge of lemon (optional)
Preparation:
- Heat oil in a large pan over high heat. See “Tips” for the best type of skillet to use.
- Remove the side muscle and rinse. Pat the scallops dry with a paper towel. This is a very important step! See “Tips” below. Lightly season with kosher or sea salt.
- Place scallops in the pan (they should not be touching) and cook for 2 - 3 minutes on side one. Do not move the scallops around the pan while they sear. Flip with tongs and repeat on side two until the center of the scallops are just opaque, about another 2 minutes.
- Take off the heat and add butter. Spoon the melted butter over the scallops. Add salt and pepper to taste. Serve with a wedge of lemon.
Tips:
- If you want that savory, golden crust on your scallops, skip the non-stick pan. Using a cast iron, stainless steel or copper skillet allows the scallops to stick to the pan, triggering the Maillard reaction - producing the browned, crackling, complex-flavored crust that you love.
- Moisture creates steam, which is the enemy of a golden sear. That’s why it’s so important to pat scallops dry to remove any water from the surface before they hit the pan.
Local Ingredient Source:
Fresh Sea Scallops are available year-round.
