Our Day Boat Scallops have a mild, sweet taste. Scallops are among the safest seafoods to eat raw, because they're generally less susceptible to contamination than other shellfish, as normally only the well-guarded adductor muscle is eaten.
Cooking tips:
While scallops are most commonly eaten cooked, they are sometimes enjoyed raw because of their size and freshness. However, consumers in high-risk categories should avoid eating all raw shellfish.
For a scallop ceviche, use lemon or lime juice to “cook” the tender meats.
Steam gently for use in salads.
Day Boat Scallops cook quickly. Don’t overcook; scallops will toughen and lose flavor. They’re done as soon as the outside of the meat turns opaque.
Some chef-approved pairings from The Flavor Bible:
scallops + almond + cauliflower
scallops + apples + tarragon
scallops + basil + chicken stock + duck fat + garlic + lemon juice + tomatoes
scallops + Brussels sprouts + pancetta
scallops + cilantro + lemon + sake
scallops + garlic + mushrooms
scallops + ginger + mint or scallions
scallops + ham + pineapple
Best flavor complements: butter (brown or clarified, unsalted), garlic, lemon (juice and zest), flat-leaf parsley, salt and black or white pepper, shallots, fresh thyme, vinegar, dry white wine.
This recipe uses two of our seafoods this week, and resembles cioppino, an Italian recipe from San Francisco.
Ingredients:
Scallops
Shrimp
Onion
Garlic
Italian oregano
Fennel seeds
Clam juice
Lemon juice
Dry white wine
Can of crushed tomatoes
Extra-virgin olive oil
Red pepper flakes
Salt and black pepper
Fresh basil leaves