A bite of a quickly seared sea scallop begins with a crusty—almost crunchy—exterior and is followed by a contrasting sweet, buttery interior. The sea scallops we offer are shucked on the boat, dry-packed (no chemicals added), and shipped on ice. (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 are firm and slightly tacky to the touch; this quality promotes caramelization. Incidentally, color variation is natural and confirms the absence of a bleaching agent.
Seafood Watch rates dry-pack scallops a "Good Alternative." Low mercury level. (10/20 per pound)
1 lb. for $23.00
8 oz. for $11.50
-- Pasta with Leeks and Scallops (FiveAndSpice / Food 52)
-- Scallops with Fennel Grenobloise (Kay Chun / Food and Wine)