Did you know?
Sea scallops are dredged year-round from Labrador to New Jersey. Since they tend to die out of water, scallops are predominantly shucked at sea and kept on ice or frozen aboard. Only the adductor muscle, which allows the scallop to swim by clicking its shells together, is eaten. For quality scallops, avoid “wet” scallops that have soaked too long in chemicals. They will be flabby and opaque, and will shed water and weight quickly.
Bake; Fry; Grill; Broil; Steam; Saute
Don’t let the size or thickness of scallops fool you. Though they may be large, they cook quickly. Choose light recipes with little or no added fat, so the full flavor of the sweet, light meat will not be masked. Recipes often suggest cutting scallops in half across the grain before cooking. This may be fine for recipes that call for sauteing, but left uncut, the large size makes sea scallops a natural for the grill. Microwaving is not a preferred method of cooking any fresh seafood; this is particularly true with the scallop, because they explode at higher settings.