The Best Scallops

Types of Scallops

• Sea Scallops: These are the larger of the two common types, typically measuring 3-5 inches in diameter. They have a firmer texture and a milder, sweeter flavor. Sea scallops are ideal for searing, grilling, or pan-frying due to their size and ability to hold up to high heat.
• Bay Scallops: Smaller than sea scallops, bay scallops are usually 1-2 inches in diameter. They have a more delicate texture and a slightly more intense, sweeter flavor. Bay scallops cook very quickly and are best suited for dishes where they can be gently incorporated, such as pasta dishes, chowders, or baked preparations.

Fresh vs. Frozen

• Fresh Scallops: When purchasing fresh scallops, look for a sweet, briny aroma without any strong fishy or ammonia-like smells. They should appear moist and firm. Fresh scallops are often sold in their shells or shucked.
• Frozen Scallops: Frozen scallops are an excellent alternative and often just as high in quality as fresh, especially if flash-frozen at sea. They are convenient and readily available. When buying frozen, ensure the package is well-sealed and there is no excessive ice or freezer burn. Opt for individually quick-frozen (IQF) scallops if possible, as they are easier to thaw and cook in smaller batches.

Drying and Preservatives

• Dry-Packed Scallops: These scallops are natural and have not been treated with any additives. They contain less moisture, which allows them to sear beautifully and develop a golden-brown crust. Dry-packed scallops are generally preferred by chefs and home cooks alike for their superior texture and flavor.
• Wet-Packed Scallops: These scallops are often soaked in a solution containing sodium tripolyphosphate (STP). This solution helps them retain moisture and appear plumper, but it can also impart a slightly chemical taste and prevent them from browning properly when cooked. Always check the packaging for terms like "treated" or "enhanced" if you wish to avoid these.