When you head to the grocery store to buy scallops, do you know what you’re purchasing? Generally speaking, there are two types of scallop products available: “wet packed” and “dry packed.” Harmons seafood departments only sell dry packed scallops and we are passionate about why! Not only do dry scallops deliver a better eating experience (by far!), they are also healthier. Read below to learn why Harmons chefs and dietitians choose Harmons dry packed sea scallops:
Expert Tip: How can you tell if a scallop is wet or dry?
Look at the color. Wet scallops will look pure white—like a sheet of paper. Dry scallops are milky, off-white—like a pearl. Are your scallops frozen? This is also an indicator that they are likely wet pack. It’s very rare to find a frozen, “dry” scallop. Also, be sure to ask your fish monger. A knowledgeable person will know what type of product they are selling.
Ready for that perfect, brown crust?
- Pat scallops dry with a paper towel and season with salt and pepper.
- Heat your pan over high heat and use an appropriate high-heat fat (like canola, grapeseed or avocado oil).
- Once oil is very hot, sear the scallops on first side for 1-2 minutes (don’t move them, just let them cook). Cook on second side for another 1-2 minutes without moving.
- During the last minute, you can add a little butter and garlic to the pan if desired. Serve with a squeeze of fresh lemon.