A bite of a quickly seared sea scallop begins with a crusty, almost crunchy, exterior and ends with a contrasting sweet, buttery inside. The sea scallops we are offering this week are shucked on the boat, dry-packed, and shipped on ice. Dry-pack scallops have no chemicals added. (Wet-pack scallops are soaked in a water-retentive sodium triphosphate solution meaning that when cooked they exude so much water that they can't be properly seared.) Dry-pack scallops, which caramelize nicely, are firm and slightly tacky to the touch. The color variation is natural and confirms the absence of a bleaching agent.
We suggest that you try them with cuttlefish ink pasta for a color and texture extravaganza. Seafood Watch rates dry-pack scallops a "Good Alternative." Low mercury level.
1 lb. for $23.50
-- Pearled Couscous with Seared Scallops and Melted Leeks (Food 52)
-- Scallops with Warm Tomato-Basil Dressing (Pete Evans / Food and Wine)