Scallops are often called the candy of the sea. They’re a very versatile seafood as they can be eaten as an appetizer or as a main meal in a pasta or other recipe.
Scallops taste similar to crab and lobster. They’re sweet and buttery and delicate, slightly sweet flavor. They taste light and rich at the same time.
Scallops have a fan-shaped shell with scalloped or fluted edges. The upper shell is usually reddish-pink or brown in color. The lower shell is white or cream.
The flesh of scallops look like round uniform nuggets and are pearly white color with firm, slightly moist flesh.
Scallops are rich in omega-3 fatty acids, and are high in protein and low in fat. They have plenty of B12, and are a good source of magnesium and potassium.
Scallops are available fresh and frozen all year round at both of our stores. Our frozen scallops come in packages of 10/20 or 20/30 size packages.
How To Cook Scallops:
If you want to make an appetizer that will rival all others, we recommend wrapping your scallops in bacon and marinating in soya sauce and broiling in the oven until the bacon starts to get crispy. We also sell pre-made scallops wrapped in bacon to make it simple for you. If you want to make a meal out of your scallops we have put together a list of ways you can cook your scallops.
1. Baked: Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Rinse the scallops and gently pat them dry with a paper towel. Place them onto the baking sheet. Bake in the oven for 12 – 15 minutes, depending on their size.
2. Broiled: Preheat your broiler set to high. Dip your scallops in melted butter, then coat in Parmesan and evenly space on a baking sheet. Broil for 6-10 minutes. Easy and delicious!
3. Grilled: Grilled Scallops will be a crowd pleaser at your next BBQ and they will be ready in just minutes. Brush the grill with oil first, heat to a medium high heat, then lay the skewered scallops on the grill. Grill 2 minutes on each side or until seared to a golden brown and are slightly charred.
4. Pan Fried: Preheat a pan over a high heat and add butter and oil. Pat dry Scallops with paper towel and season to taste, or recipe. Once the oil begins to smoke, gently add the scallops cook until golden brown, this will take 2-3 minutes.
5. Poached: Poaching is one of the best ways to cook scallops, shrimp, and many types of lean fish. The gentle, even heat provided by simmering can cook seafood in a few minutes, and since the seafood is surrounded by liquid, there’s less danger that it will dry out. Place your scallops in a shallow pan and add your liquid enough to cover scallops. Choice of liquid is up to you, but typically, can be water, or white wine (any dry white wine works well), or vermouth and water. Consult one of our many recipes if you need inspiration.