Cooking Guide: Atlantic Sea Scallops
Our Karen Elizabeth sea scallops are highly regarded for their exceptional flavor, tender texture, and versatility. What sets them apart is their frozen at sea, chemical-free harvesting process, which results in a purer, more concentrated flavor profile. Unlike wet scallops, which are soaked in a solution to preserve them, Karen Elizabeth dry sea scallops are hand-shucked immediately after being caught, ensuring that no excess moisture is retained. This minimal processing allows their natural sweetness and delicate brininess to shine through, making them a favorite among seafood enthusiasts. Whether seared to perfection, grilled, or baked, Karen Elizabeth dry sea scallops offer an unforgettable seafood experience.
We highly recommend slowly thawing these scallops by refrigerating for up to 24 hours. This will help to maintain their texture and flavor.
Once thawed, scallops under refrigeration (40°F) should be consumed within 2-3 days.
Pan Seared (the best way)
Pat the scallops dry thoroughly with a paper towel and season with salt and pepper. Heat a cast iron or non-stick pan over medium-high heat with 1/2 tbsp of neutral oil and 1 tbsp of unsalted butter. Once the pan is very hot, carefully place the scallops in the pan, making sure they are evenly spaced. Allow them to sear without moving them for about 2-3 minutes or until a golden-brown crust forms. Flip the scallops gently using tongs and continue searing for an additional 2-3 minutes.
Preheat oven to 425°F. Pat 1lb of scallops dry and place in a baking dish. Season with salt and pepper. In a separate bowl, mix melted butter (4tbsp), garlic (3 cloves, minced), and 1/2 lemon juiced. Pour over scallops. In another bowl, combine panko bread crumbs (1/2 cup), grated Parmesan (1/4 cup), olive oil (4tsp), and a pinch of red pepper flakes. Sprinkle mixture on top of each scallop. Bake for 12 to 15 minutes until golden and translucent. Spoon butter over tops and serve with lemon wedges.
Preheat grill to medium-high heat. Pat scallops dry and thread onto skewers spaced evenly. Season with salt, pepper, herbs/spices. Brush lightly with olive oil. Grill 2-3 mins per side until opaque with grill marks.
Make sure to remove the tiny side muscle on each scallop. Although edible, these muscles are extra tough.
Atlantic Sea Scallops are an excellent source of lean protein, providing essential amino acids crucial for muscle growth and repair. Rich in essential minerals such as magnesium, phosphorus, and selenium, scallops support bone health, aid in maintaining a healthy heart, and bolster the immune system. Their low calorie and fat content make them an ideal choice for those watching their weight while still obtaining the necessary nutrients. Additionally, scallops contain omega-3 fatty acids, promoting brain function and reducing inflammation.