Wet or Dry, What Should I Buy? A Scallop Lesson

                                    WET OR DRY, WHAT SHOULD I BUY?

ngs

                                           A SCALLOP LESSON

                                      A RECIPE FOR PAN SEARED SCALLOPS

                                                  With Sauce Ideas

 Yield: 4 Servings

Dry sea scallops are scallops that have not been treated with chemicals. They are often shucked on the fishing boat and go into a dry container minus the preservatives. They impart a sweeter and more natural flavor. The dry variety is perfect for pan searing as they do not expel as much water as the wet scallop. Makes sense? In essence, we get a better sear minus the chemicals. It’s a win in my book. These scallops are generally pricier than the wet variety.

Wet scallops are treated with water and a preservative called tripolyphosphate. Most of the time, they are frozen, high in water content, soggy and not as tasty as the dry scallop. Remember, you are paying for this water weight per pound. This problem can be remedied by salting the wet scallops and placing them on a paper towel for 20 minutes allowing them to release their moisture. Good luck with your sear.  Do I sound facetious?

I was inspired to replicate the pan seared scallops that my husband and I enjoyed at the Oyster House in Boston. We dined at the marble-topped counter, watching the chef prepare these jewels of the sea from our barstools. Upon the first bite, I  experienced the flavor and texture of this crusty browned mollusk. The flesh inside was tender and untainted. Just a squeeze of lemon was enough. Inspired, I couldn’t wait to get back home to replicate them. I found this recipe, and I have been using it for years. It’s an excellent, simple technique.

The best way to know if your scallops are wet or dry is to ask. You shouldn’t see a milky, opaque liquid in the bottom of the container either. I recommend an honest fishmonger!

Whenever purchasing seafood, I ask to take “a whiff” as to determine ideal freshness. I encourage you to trust your instincts, as well. This dish, with limited ingredients, relies on technique and the quality of the scallops.

                                                     PAN SEARED SCALLOPS        

INGREDIENTS:

1 ½ pound dry sea scallops

Salt and ground black pepper

2 tablespoons of vegetable oil

2 tablespoons of butter

Lemon wedges

DIRECTIONS:

1.       Place the scallops on a rimmed baking sheet lined with a kitchen towel. Place another kitchen towel on top of the scallops and blot gently. Let the scallops sit for 10 minutes while the towels absorb their moisture.

2.       Sprinkle both sides of the scallops with salt and pepper. Heat 1 tablespoon of the oil in a 12 inch non stick skillet over high heat until almost smoking. Add half the scallops in a single layer and cook without moving, until browned, about 2 minutes.

3.       Add 1 tablespoon of butter to the skillet. Use tongs to flip the scallops and continue to cook. Take a large spoon and baste the scallops with the melted butter and tilt the pan to swirl. In another 90 seconds, the scallops should be cooked. If the smaller scallops seem done sooner, remove. Transfer to a large plate tented loosely with foil. Wipe out the skillet with paper towels and repeat the cooking process with remaining oil, scallops, and butter. Serve with lemon wedges or sauce.

Inspirations:

a.       Lemon brown butter sauce: 6 tablespoons of unsalted butter, I medium shallot, 2 tablespoons of minced fresh parsley, 3 teaspoons minced fresh thyme, 4 teaspoons of fresh lemon juice. Salt and pepper to taste. Heat the butter in a small saucepan over medium heat. Swirl pan continuously until the butter turns a deep golden brown and has a nutty aroma. Add shallot and cook for about 40 seconds. Remove the pan from the heat and stir in parsley, thyme and lemon juice. Season with salt and pepper to taste.

b.       Capers can be added to the above sauce, as well as finely chopped tomato.

c.       Scallops are delightful when plated over lentils, couscous, quinoa or rice.

d.       As an appetizer:  Whisk some olive oil, Dijon mustard, lemon juice, and sea salt. Toss with arugula. Place some salad on an individual plate, top with three scallops prepared from recipe above and a lemon wedge. You can even use individual large clam shells you have collected or, purchased coquilles St. Jacques shells to serve the scallops over salad.