The following hints will help you celebrate the delicate flavor of scallops.
- Scallops can range in color from off white to pale pink. The pale pink ones are called dry scallops. Don’t buy those that appear too white, they have excess water added and almost no flavor.
- Select scallops that smell sweet and have a moist sheen.
- Buy them from a seafood market that gets fresh shipments regularly.
- Most scallops come to the market frozen, so try not to refreeze them as they are especially susceptible to freezer burn.
- Small bay scallops are sweeter and have a richer flavor than larger sea scallops.
- Use small scallops in pasta sauces, risotto, or wherever flavor is more important than size.
- For grilling or broiling, sea scallops are easier to handle.
- Pat scallops dry before you saute them so they won’t “water out” the recipe.
- If you can’t find dry scallops, soak wet scallops (white) in a solution of 1 quart of cold water, 1/4 cup fresh lemon juice and 2 tbs of salt for 30 minutes. This remove any off putting flavor.