Fresh scallops have a soft, delicate texture and offer a mild-sweet flavor which is much different from other shellfish. The tender meat is easy to cook, and are commonly pan seared in butter. The simplicity and short cooking time makes scallops an excellent option for your next seafood dinner.
Fresh scallops are easy to prepare. Just rinse with cold running water and dry on a paper towel. Check each scallop and remove the side muscle if still attached. The side muscle is a small tag of tissue that is tougher than the other softer meat of the scallop. If present, pinch between your fingers and tear it off.
Large Sea Scallops
20-30 count per lb.
Jumbo Sea Scallops
10-20 count per lb.
Giant Sea Scallops
10 or less count per lb.
"My husband loved your fresh scallops, and said they were the best he's ever had." -Janet of Flint, MI
Grilled Sea Scallops with Lime Butter
6-7 Large sea scallops
Salt and pepper (to taste)
1 Fresh lime
4 Tbsp. of butter
1 Tbsp. of olive oil
sprinkle of Paprika
Parsley (as a garnish)
1. Clean the scallops and dry with a paper towel.
2. Add pepper, salt, and paprika in a bowl, and squeeze lime juice into the bowl and mix
3. Add the egg yolk to the mixture (just the yolk) and whisk.
4. Melt the butter and slowly add the melted butter and then olive oil to the lime mixture while whisking.
5. Soak scallops in mixture for two hours.
6. Grill for about 3 minutes on medium-low heat.
7. Flip and brush mixture on top and grill another 3 minutes.
8. Garnish with parsley and serve.