What’s the secret to a perfectly seared, melt-in-your-mouth sea scallop?
The drier the scallop, the better the sear. You may have noticed scallops are sold “dry” or “wet” and there’s a drastic price difference between the two. Why pay a premium for dry scallops when they look almost identical to wet scallops? It can be tempting to go for the cheaper option, but you’ll get what you pay for.
Immediately after they’re shucked, wet scallops go into a container filled with cold water and, usually, a preservative or chemical to prevent spoilage. As they soak, the scallops absorb this solution. Not only are you paying for water weight, but you’re also paying for a less flavorful scallop. Wet scallops also tend to be older by the time they make it to the seller because the solution extends the shelf life.
A dry scallop is a pure scallop. Once shucked, it goes right into an empty container. No water. No preservatives. No chemicals. There’s no comparison in flavor or quality. A dry scallop is sweet, buttery, tender, and fresher!
Indulge in the pure taste of the sea. Order dry scallops today!
Source: F/V Atlantic Protector
Catch Method: Dredges
Certification: Marine Stewardship Council (MSC)
Product Specs: Frozen 20/30 Count (2 x 8oz OTR trays)
Tasting Notes: sweet, buttery, tender
Try It: seared in herb brown butter!