Nestled in its elegant, fan-shaped shell, the lustrous and translucent scallop is one of the ocean’s greatest beauties. When removed from its protective housing and placed in a hot pan, grill or oven, it transforms into one of the culinary world’s most delectable foods.
Thanks to its plump and juicy yet firm flesh, mildly sweet flavor, ease of preparation and overall sustainability, this bivalve has become one of my go-to seafood choices.
More from Zester Daily:
When talking about scallops, I usually mean sea scallops. I most often see this type in refrigerated seafood cases and on restaurant menus. Larger than the other category of scallops, bay scallops, they range in size from 1 1/2 inches to 9 inches in diameter. They are farmed on coastlines around the world and harvested year-round, making them widely available and relatively affordable.
Their tiny relation, the bay scallop, grows to only a half-inch in diameter. Sweeter and more tender than sea scallops, the bay scallop is less common and, as a result, costs considerably more.
Whether classified as bay or sea, all scallops filter feed on plankton. To do this, they draw in particle-filled water, strain out the plankton for consumption and then push out the cleaned water. They share this tidy method of eating with clams, mussels and oysters, the other members of the bivalve family.
Scallops score high on sustainability
The ability to filter impurities from water means scallops are considered eco-friendly creatures. Their lack of dependence on fish feed and predilection for eating from the bottom of the food chain further increases their good environmental standing. Good for the environment and likewise safe for consumption, they can be enjoyed by both children and adults at least four times a month.
Unquestionably, I appreciate the scallops’ solid sustainability rating. What I also like is how little effort is needed to prepare them. Unlike other bivalves, I never have to shuck a bunch of scallops.
Simple ways to boost scallops’ flavor
Because their shells never close completely, scallops spoil easily. To avoid the risk of spoilage, fishermen shuck the scallops right after harvesting them. Everything but the meaty abductor muscle — and, if you live outside the U.S., the orange-colored roe sack — is discarded.
U.S. consumers know the pearly abductor muscle as a scallop; in America this is what we cook and eat. Elsewhere people have the choice of buying and cooking scallops with or without the roe intact. Having tried it both ways, I have to vouch for the use of the rich, slightly salty roe. It adds complexity to and also balances out the scallop’s mildly sweet flavor.
Because I don’t have the option of including the roe, I sometimes toss in an extra ingredient or two to boost the scallops’ taste. Herbs such as basil, chervil, parsley, tarragon and thyme and seasonings such as cayenne, black and white pepper, salt, brandy, vinegar and dry white wine complement this shellfish. So, too, do avocados, bell peppers, carrots, chilies, corn, garlic, ginger, shallots, lemons, limes, mushrooms, spinach and tomatoes. This is a companionable and versatile seafood.
Tips for buying scallops
When shopping for scallops, I consider odor, color and luster. The flesh should smell sweet rather than pungent or fishy. It should have a bright sheen and appear somewhere between pale pink and light beige in color. Unless soaked in a solution, which increases its weight and, therefore, cost, a scallop will not appear bright white.
Additionally, the meat should not look flabby but instead be firm and well formed. Floppiness or limpness is another sign the shellfish has been languishing in liquid. Because I don’t want to pay more for less and, more important, buy seafood that’s been bathing in preservatives, I ask my fishmonger for dry-packed or untreated scallops.
Lastly, I request either diver-caught sea scallops from Mexico or farmed sea scallops; as you might suspect from the name, diver-caught indicates a diver has hand collected the bivalves from the ocean floor. Both methods of harvesting have low environmental impact.
Because I’m one of those uptight buy-right-before-cooking cooks, I tend to prepare my scallops as soon as I return from the market. If I have to deviate from this practice, I immediately refrigerate the scallops. They will keep for up to two days in the refrigerator.
When cooking scallops, I have a plethora of techniques at my disposal. These include sautéing, pan searing, grilling, broiling and poaching. Along with serving them on their own, I’ve put them in gratins, seafood pies, stir-fries, ceviches, tartares and stews. Light and flavorful, they are a wonderful, all-purpose seafood.
This spring enliven your cooking with simple, tasty scallops. They’re good, and good for you!
Pan-Seared Scallops With Sherry Vinegar Reduction
This recipe is from “Fish Market” (Running Press, 2013) by Kathy Hunt.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 4 servings
1 scant tablespoon olive oil
2 tablespoons minced shallot
1 cup sherry vinegar
1 tablespoon light brown sugar, firmly packed
2 tablespoons olive oil
1 pound large sea scallops
Sea salt to taste
Freshly ground white pepper to taste
1. In a small frying pan, heat the olive oil on medium. Add the minced shallot and sauté until softened, 3 to 5 minutes. Remove from heat.
2. Pour the sherry vinegar into a saucepan and bring to a boil over high heat. Reduce the heat and stir in the brown sugar and shallots. Simmer until the liquid has thickened and reduced to 1/2 cup or 1/3 cup. When finished, the sauce will be syrupy in texture. Set aside. (Note: You may want to reheat this slightly before dressing the cooked scallops with it.)
3. In a large, nonstick frying pan, heat 2 tablespoons olive oil on high. Add the scallops, season with salt and pepper and reduce the heat to medium-high. Sear the scallops until brown on the bottom. Flip them over and fry the other side until browned. Depending on the size of your scallops, the cooking time will take between 6 to 8 minutes total.
4. Place the scallops on the dinner plates. Drizzle the shallot-sherry vinegar reduction over the scallops. Serve immediately.
Main photo: Pan-Seared Scallops With Sherry Vinegar Reduction. Credit: Copyright Kathy Hunt