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The sea scallop is the largest of the scallops. You usually get approximately 20-40 sea scallops in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze scallops for later use. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Fresh sea scallops have a distinct, sweet odor when they are fresh.
Sea Scallops can be poached, sautéed, broiled, baked, or fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked. Visit our recipes area for many scallop recipes to choose from.
|Sheri Ann Richerson|