Wrapped in bacon, lightly grilled or sautéed in a saffron sauce, sea scallops are one of the most delectable of all shellfish.
Location
Found along the Atlantic Coast from Newfoundland to North Carolina, sea scallops flourish on sandy or gravel beds in waters with a temperature below 68 degrees F.
Harvest
In North America, about 20 million lbs. of sea scallops are harvested every year. Sea scallop fishermen find that their largest markets in Japan, the United States and France.
Color
Before cooking, sea scallops appear white, cream-colored or tan depending on the variety.
Wet vs. Dry
At harvesting, most scallops are treated with a preservative that keeps them fresh but also causes them to soak up water like sponges. At cooking time, the scallops release this liquid, which makes it difficult to achieve a nice seared caramelized crust. Many home cooks are asking their local fish seller for dry scallops.
Most Famous Recipe
Coquilles St.-Jacques is the classic French method for serving scallops. Tossed in a cream-and-butter sauce, the scallops are baked or broiled in a scallop shell.
Tags: sauce scallops
