Posted May 17 2009 - 06:10 PM
Thaw out the scallops in a zip lock bag.
remove the scallops to a paper towel
reserve scallop juices
season with sea salt
heat a stainless steel pan to medium high heat.
add olive oil to coat bottom of pan
reduce heat add a tablespoon of butter
when butter melts turn up heat for one minute
press scallops into pan
cook for two minutes
if scallops release easily from pan turn them over and press into pan
cook for two more minutes and when scallops release from pan easily
plate and let stand
add reserved scallop juices to pan
whisk and reduce
pour over scallops.
serve scallops with your favorite vegetable or risotto.
Posted May 17 2009 - 06:37 PM
Posted May 18 2009 - 06:18 AM
Back in my old days, I used to dredge sea scallops as a "day boat". Day boats got there name due to the fact, we were back to the dock the same day and the scallops were extremely fresh and never frozen. For our efforts, we got premium prices.
Large commercial scallop boats would stay out for days. Since scallops have a very short fresh shelf life, the scallops are usually frozen. In the freezing process, scallops are dipped in phosphates to allow them to soak up water before freezing so the loss of liquid in the thawing process does not dry out the scallop. Unfortunately, some scallopers found phosphates as a way of enhancing their catch weight. At times you can taste the phosphates. It's that funky, not quite ammonia/chemically taste. Over the years, the phosphates have been perfected to hide the taste. Also, the FDA regulates the amount of time scallopers are allowed to soak the scallops. The only problem, few scallop catches are ever checked.
For years, inexpensive frozen scallops (as well as many other frozen seafoods) have routinely been treated with phosphates, particularly sodium tripolyphosphate (STP), to reduce so-called "drip loss." STP and other related phosphates are GRAS (generally recognized as safe) food additives, and used in moderation, they help bind the natural moisture in seafood through the freezing and thawing process.
I've seen this process personally. A friend of mine is a processor of fluke. All his fluke fillets are dipped before being sent out, fresh or frozen. Scallops are the same. Many scallopers have been trying to hold unfrozen scallops longer by dipping them also. If you don't dip, the scallops begin dripping and the weight loss in significant.
The good news is dipping is GRAS or generally recognized as safe. The bad news, many times it's abused. I'm a scallop lover. For those of you who really love to eat quality scallops, find someone who deals in day boat scallops. There truly is a difference. If that is not possible, frozen scallops are acceptable. Over the past couple of years, the large commercial boats usually owned by corporations have forced the day boats out of the fishery. Day boat scallops, sometimes known as diver scallops and now we are seeing "chemical free" scallops are becoming harder to find. Due to the higher price for day scallops, large commercial vessels are keeping the last scallops of the trip separate as fresh to command higher prices.
Posted May 18 2009 - 06:25 AM
Posted May 18 2009 - 08:17 AM
Google "Costco Scallops" for the entire article
Posted May 18 2009 - 12:37 PM
No chemicals, no preservatives, no soak. Period.
There are not too many places you can get a scallop of this quality.
The window in my office overlooks the production floor where KS scallops are graded,frozen, baged & boxed, so I would say I have first hand knowledge....
Posted May 18 2009 - 12:42 PM
Posted May 18 2009 - 04:23 PM
What scallops would you eat?? Most upper scale restaurants don't get product of that quality. I know.... for the same reason.....
Posted May 18 2009 - 04:38 PM
Posted May 18 2009 - 09:02 PM
Posted May 19 2009 - 10:45 AM
Originally Posted by Capt Richie
The best scallops I ever ate ..I got from a dragger 65miles out for a case of beer ............He gave us a 5 gallon pail ........
I grew up on Nantucket, and after finishing my homework I had to help open scallops. I thought it was pretty cool, till it became slave labor. It still wasn't bad though, and we got to eat a lot of those Nantucket Bay scallops which are still considered to be some of the best going, as far as the bay scallop goes.
Posted May 19 2009 - 10:53 AM
Originally Posted by canyondiver
.....and we got to eat a lot of those Nantucket Bay scallops which are still considered to be some of the best going, as far as the bay scallop goes.
For $27 a pound (even up here in season), they damn well better be..............