Scallops bring exceptional taste and presentation to dishes both savoury and sweet. With everyone hungry for healthier and lighter tasting meals, scallops are the perfect seafood delicacy that many people enjoy at restaurants and don’t often cook at home.
What you need to know about these popular sea treasures:
- Bay scallops are small, sweet and work wonderful in pasta, scampi and chowder. There can be 70 to 120 bay scallops per pound and they are not well suited for pan searing.
- Sea scallops are larger, meatier and present beautifully when pan seared. Sizes range from 10 to 40 sea scallops per pound.
- Dry scallops have a shorter shelf life as they are packed in a dry container with no water or preservatives. They are fresher and more flavourful; however they do have a shorter shelf life.
- Unlike other shellfish, scallops are very easy to prepare for cooking. Simply rinse them under cold water and pat them dry.
- Scallops can be seared, grilled or poached. Be careful not to overcook them as that will cause them to become tough and chewy.
How to Sear a Scallop
- In a heavy bottom pan heat oil or butter or a blend to just before smoking point.
- Place the scallops in the hot pan and let it sear for 2-3 minutes. Be sure not to touch or move the scallops in the pan, this will allow a nice seared crust to form on the outside of the scallop.
- Turn scallops over and let sear on the other side for 2-3 minutes.
- You only want to cook the scallops for about 5-6 minutes total. Overcooking will make them tough.
- Remove from pan and serve warm.
- For bay, sea or dry scallops, please talk to your Pratts Foodservice representative.