Cape Cod Sea ScallopsAvailable year-round, sea scallops are a low-fat source of protein and B vitamins. The local inshore fleet of Massachusetts does an incredible job landing these scallops throughout the year. You will not find a better sea scallop. Perfect in shape, texture, and flavor. Even people who don't usually like scallops will appreciate these.
Nothing compares to these dry sea scallops. The texture is buttery and firm with a rich and sweet ocean flavor. Having never been glazed and frozen, these scallops sear to perfection. 1 portion is approx. 16 oz. We recommend 8 oz per person.
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- A nice hard sear is the classic method. Will also broil very nicely. Also consider slicing or dicing for sushi/ceviche preparations.
- Basic is best: salt, pepper, lemon, butter. Will hold up to more flavor than a bay scallop.
- Classic Sear: pat dry your scallops, season with salt and pepper, then using a very hot pan, add a tablespoon and a half of oil and heat it until it smokes. Put the scallops in and try not to move them until you can see that they have a nice brown sear. Flip them and turn heat to low. Add butter and cook until it has melted and a nice sauce has formed in the pan. Add lemon juice, baste, and serve.