Food Lens · Protein
Scallops
Sweet and delicate with a tender, slightly springy texture, best when seared quickly rather than overcooked.
Lens analyzedScallops are a shellfish prized for their sweet, tender white meat, sold shucked and ready to cook rather than in the shell. Sea scallops are larger and often seared, while smaller bay scallops cook faster and are used in dishes where a smaller bite works better.
Where it comes from
Scallops have long been harvested along coastlines with sandy or gravelly seabeds, and the technique of searing them quickly at high heat to develop a golden crust while keeping the center tender became a defining preparation in North American seafood restaurants.
Buying it
Look for scallops labeled "dry" rather than "wet," since wet scallops are treated with a solution that adds water weight and makes them harder to sear properly. They should smell clean and briny, not sharply fishy.
Storing it
Refrigerate fresh scallops on ice and cook within a day or two, or keep frozen scallops solidly frozen until ready to thaw and cook.
Keeps about 3 months in the freezer.
Recipes that use scallops
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Checked for each member
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Your household memory
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