Scallops are cute round delicious seafood. Need I say more? Well OK. Here is a scallop primer for total beginners (because I was one, too). There are lots of places giving detailed tips on purchasing scallops, so definitely Google it for more deets, but here are my quick tips.
Get DRY scallops. This means they are not soaked in brine or water, which is a cheapo way of keeping them preserved, AND increases their weight so you pay more for less. Disapprove.
There are SEA scallops and BAY scallops. Bay scallops are freshwater, sea scallops are seawater, so sea scallops are naturally saltier. Keep this in mind when seasoning your food.
Get the big ones (size of a poker chip or larger), not the tiny ones (size of a pencil eraser). They are different types, and my research said the tiny ones can be rubbery. It seems most recipes are for the big ones anyway.
Rinse them well. They can be gritty. And obviously like any seafood, make them right away once you buy them!
Got it? Let’s go! Continue reading