Scallop

Scallops are sweet, tender, and quick to cook, ideal for searing.

Flavor

How to use it

Sear to Perfection. Quickly sear scallops on high heat for a crust that locks in sweet, briny juices.

Butter Basting. Baste scallops with butter and aromatics to keep them tender inside and seared outside.

Common mistakes

• Overcooking turns them rubbery.
• Under-seasoning fails to enhance their sweetness.

What goes with scallop

• Salt. Salt seasons scallop's sweet flesh and helps it brown in a hot pan.
• Lemon. Lemon's acidity brightens and highlights scallops' sweetness.
• Butter. Butter's fat envelops scallops’ lean, delicate texture.
• Bacon. Smoky salt from bacon contrasts with scallop's sweet, tender flesh.
• Lime. Lime acid cooks and brightens scallop in ceviche.
• Saffron. Saffron's honeyed floral notes match scallop's sweetness in cream sauces.
• Shallot. Shallot's mild sweetness softens in butter beside scallop.
• Garlic. Garlic’s sharpness contrasts with scallops' sweet oceanic notes.

Try tonight

• Serve with lemon butter.
• Add to pasta with garlic.
• Pair with a white wine reduction.

Storage

Keep refrigerated and consume quickly, or freeze as soon as possible.