Preparing & Handling
- Plan to cook fresh-shucked scallops soon after they arrive.
- Keep shucked scallops in their own sealed container. They can be refrigerated for up to 2 days.
- Sea Scallops freeze better than most seafood. Simply place scallops in a plastic container and top with milk before freezing.
- Though they may be large, sea scallops still cook quickly, so keep a close eye on them. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.
- Remove the little tab-like (tough) muscle on the side of the scallop before cooking. Rinse scallops under cold running water to remove any sand or grit and pat dry using a paper towel.
Serving Suggestions: 1 lb. would be an appetizer serving four or as a main course for two.
How to Cook Scallops
Heat 2 Tbs. olive oil in a heavy nonstick skillet over medium high heat.
Add scallops, and salt and pepper to taste. Sauté 3-4 minutes or until scallops turn milky white or opaque and firm.
Turn on broiler. Brush scallops with olive oil. Sprinkle with lemon pepper and garlic powder. Broil about 5 minutes until scallops are opaque. Serve with lemon wedges.