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Scallops are sweet, buttery shellfish with a delicate texture. They're one of the leanest protein sources available and cook in just a few minutes.
Sea scallops are large (1.5+ inches) and ideal for searing. Bay scallops are small (0.5-0.75 inches) with a sweeter flavor, better suited for pasta, stir-fries, or eating whole.
Overcooking causes rubbery texture. Scallops should be seared for 1.5-2 minutes per side over high heat until golden outside but still translucent in the center. Pat them dry before cooking for better browning.
Dry scallops are natural with no additives. Wet scallops are treated with sodium tripolyphosphate (STP) to retain water, making them heavier (more expensive) but they won't sear properly and taste chemically.
Fresh scallops keep 1-2 days refrigerated. Dry-packed scallops are superior to wet-packed (treated with phosphates). Freeze for up to 3 months.
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