A Dozen Simple Ways to Serve the Perfect Scallop

Screen Shot 2013-06-19 at 9.17.27 AMCreamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks, and the recipes here won’t unnecessarily complicate things. Half call for grilling, the remainder leave the scallops raw.

Much more difficult than cooking scallops is buying scallops. As with most seafood these days, unless you’re on the boat yourself — or have a trustworthy source — it’s hard to know exactly what you’re getting. Because scallops are often soaked in a phosphate solution that plumps them up with water (therefore making added water part of the selling price), it’s important to look for scallops that are labeled “dry” or “dry-packed.” A waterlogged scallop doesn’t sear well, and a phosphate-marinated scallop may taste like soap, especially when it’s raw, so make sure to ask for dry.

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Posted in Seafood


  1. Lucy Carney said...

    Last night I made one of my favorite scallop recipes – yours: Scallops with Cream and Basil. Just the right balance of sweet, a little heat, the creamy sauce and fresh basil. It’s a standard with me now, served on a bed of uncooked baby spinach.

    • P. said...

      Nice combination of tastes. I love this, because I prefer recipes that don’t require much different ingredients.
      Must try it out someday soon, when I get seafood cravings.

  2. Earl Giller said...

    Great ideas! I’m surprised, however, you did not remind cooks to remove the tough tendon from each scallop.

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