Buying scallops used to be pretty simple. There were the small bay scallops and the larger cousins – sea scallops. Lately, however, there are new entries in the scallop category: Dry pack or “dry” scallops and “day boat” scallops.
Turns out raw scallops are routinely soaked in a water-phosphate solution to preserve freshness. The solution causes the scallops to absorb the water and thus, “bleed” off the water in cooking. Dry pack scallops skip this step and are often labeled “chemical free.” They usually cost a dollar or so more per pound at the market (but you’re not paying for that extra water).

Day boat scallops refer to a harvest that is sold at wholesale the same day they were caught – ensuring the freshest scallops available. (Click here for more information.)

We’ve been experimenting with cooking scallops lately and really like a tip from Cook’s Illustrated magazine: Dry your scallops well with paper towels, pressing to remove as much water as possible, then dust them extremely lightly with granulated sugar. Heat a some oil or butter (or a mixture) in a sauté pan until it’s hot. The scallops should sizzle when they hit the pan.

Don’t crowd the pan and sear the scallops until they reach a burnished brown on the outside (the sugar caramelizes and helps with this) and are still a bit under-done on the inside. Loosen them from the pan with a spatula if they start to stick.

Do you have a favorite way to cook scallops? Leave your ideas in the comments section following this blog!