Bite into a perfectly seared sea scallop. Its caramelized, crusty exterior covers a sweet, buttery interior. And it is so easy to make! Just a hot pan, a bit of oil, salt, pepper, and a squeeze of lemon. It takes all of three minutes!
The sea scallops we offer are shucked on the boat, dry-packed (no chemicals added), and shipped on ice. (Wet-pack scallops—which are soaked in a water-retentive sodium triphosphate solution—exude so much water when cooked 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 in a raw scallop 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 $24.00
8 oz. for $12.00
-- Lemon Butter Scallops (HOF)
-- Asparagus with Scallops, Browned Butter and Prosciutto (Marcia Kiesel / Food and Wine)