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I sear sea scallops on both sides and within a couple of minutes they will be done. They will finish cooking after you take them off the stove. Be sure they are dried with a paper towel beforehand to get a nice sear.
They are good if you finish the pan with a couple of dabs of tart jam like apricot and a couple squirts of citrus.
I get really good deals on these at Aldis in the frozen foods. But I will agree fresh are best. Doesn't happen here, though.
I love the bay scallops fried with a dollop of tartar sauce but haven't ever tried to fry them myself. Sounds daunting or time-consuming. Would have to do only a couple at a time to get them right, I think.
That is certainly possible. Since fresh scallops don't make it out here anyway, I'll just wait till I'm by the coast to consider eating scallops. But still preferably bay scallops.
I sear sea scallops on both sides and within a couple of minutes they will be done. They will finish cooking after you take them off the stove. Be sure they are dried with a paper towel beforehand to get a nice sear.
They are good if you finish the pan with a couple of dabs of tart jam like apricot and a couple squirts of citrus.
I get really good deals on these at Aldis in the frozen foods. But I will agree fresh are best. Doesn't happen here, though.
I love the bay scallops fried with a dollop of tartar sauce but haven't ever tried to fry them myself. Sounds daunting or time-consuming. Would have to do only a couple at a time to get them right, I think.
Last night they were fantastic right off the boat and raw. The 2 lobsters for dinner were great too.
Bay scallops - great in pasta dishes or cioppino like dishes cooked in liquid to be tender and tasty.
Sea scallops - simply prepared by themselves pan seared in butter with a pinch of seasoning.
The difference I've noticed is that Bay Scallops are packed/shipped wet, in a liquid - not good for pan searing and will end up being chewy as old pencil erasers.
Sea scallops are flash frozen and dry packed - much better for pan searing.
I love sea scallops. I've never prepared them but I do order them in a particular restaurant and they're fabulous. Always pan seared and tender with a very delicate flavor.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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If you like any kind of scallops, you should sometime try eating Abalone if you ever get a chance. I have never seen it for sale at any restaurants, but when we lived in California we had friends that would dive for them in the area between Anchor Bay and Mendocino. I have heard that there have been some severe restrictions and even bans on them since, so you might have to go to another country like Mexico or Australia.
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