{"id":11999,"date":"2016-05-16T23:39:54","date_gmt":"2016-05-16T23:39:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11999"},"modified":"2022-12-24T16:44:27","modified_gmt":"2022-12-24T23:44:27","slug":"big-bay-sea-scallops","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/big-bay-sea-scallops\/","title":{"rendered":"Big Bay Sea Scallops"},"content":{"rendered":"<h2>How to Buy Scallops<\/h2>\n<div id=\"mntl-sc-block_1-0-3\" class=\"comp mntl-sc-block mntl-sc-block-html\">\n<ul>\n<li>Scallops are sold either &#8220;wet&#8221; or &#8220;dry.&#8221;<\/li>\n<li>Look for &#8220;Dry,&#8221; natural scallops that have not been treated with any chemicals.&nbsp; They should smell fresh&#8230; like the ocean.<\/li>\n<li>&#8220;Wet&#8221; scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive.&nbsp; The water also dilutes their flavor and makes it nearly impossible to sear or brown properly.<\/li>\n<li>How can you tell the difference between wet and dry scallops? You should just be able to ask the fishmonger, but there is a visual clue that usually gives the game away:\n<ul>\n<li>&#8220;wet&#8221; scallops tend to be snow-white in color<\/li>\n<li>&#8220;dry&#8221; scallops are a natural pale vanilla color.<\/li>\n<\/ul>\n<\/li>\n<li>A good size to buy is 8-12 scallops per pound<\/li>\n<\/ul>\n<h2>Types of Scallops<\/h2>\n<ol>\n<li>Sea Scallops aka Weathervane Scallops\n<ul>\n<li>Served seared or thinly sliced<\/li>\n<\/ul>\n<\/li>\n<li>Bay Scallops\n<ul>\n<li>Smaller, but just as sweet<\/li>\n<\/ul>\n<\/li>\n<li>Rock Scallops\n<ul>\n<li>Found only in the Pacific ocean<\/li>\n<li>Do not move around<\/li>\n<\/ul>\n<\/li>\n<li>FARMED:&nbsp; Very good.&nbsp; Especially those from British Columbia<\/li>\n<li>DIVER:&nbsp; Excellent.&nbsp; Hand picked by divers<\/li>\n<li>DREDGED:&nbsp; Bad for the environment.&nbsp; Do not buy<\/li>\n<\/ol>\n<h2>How to Cook Scallops<\/h2>\n<div id=\"mntl-sc-block_1-0-3\" class=\"comp mntl-sc-block mntl-sc-block-html\">\n<ul>\n<li>Remove small abductor muscle.&nbsp; It is edible, but tough.<\/li>\n<li>Do not overcook.&nbsp; They become chewy.<\/li>\n<li>Poach, saute, sear, or bake<\/li>\n<li>Best to pat dry and sear for 60 seconds each side in very lightly oiled pan; or serve raw.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"mntl-sc-block_1-0-4\" class=\"comp mntl-sc-block mntl-sc-block-adslot mntl-block\">\n<div id=\"mntl-block_6-0\" class=\"comp mntl-block\">\n<div class=\"comp billboard2-dynamic mntl-gpt-dynamic-adunit mntl-gpt-adunit gpt billboard dynamic\" data-ad-width=\"300\" data-ad-height=\"250\">\n<p><strong>STEP BY STEP<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<ol>\n<li>Preheat oven to 350\u00ba<\/li>\n<li>Remove the abductor muscle before cooking<\/li>\n<li>Sprinkle both sides with salt and pepper<\/li>\n<li>Preheat very hot cast iron skillet<\/li>\n<li>EVOO, wipe oil, sear scallops &#8211; 1 minute first side<\/li>\n<li>Put 1 TBL butter into the pan, and let it melt<\/li>\n<li>Flip and cook the other side for 1 minute<\/li>\n<li>Plate with garlic pesto schmear or in melted butter with lemon zest over top<\/li>\n<li>A tiny spritz of rum is also good<\/li>\n<\/ol>\n<p>Your goal is to only sear these scallops, not cook them.&nbsp; If you cook them, they will become rubbery and lose that silky texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Buy Scallops Scallops are sold either &#8220;wet&#8221; or &#8220;dry.&#8221; Look for &#8220;Dry,&#8221; natural scallops that have not been treated with any chemicals.&nbsp; They should smell fresh&#8230; like the ocean. &#8220;Wet&#8221; scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive.&nbsp; The water &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/big-bay-sea-scallops\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Big Bay Sea Scallops&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[189],"tags":[],"class_list":["post-11999","post","type-post","status-publish","format-standard","hentry","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11999","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11999"}],"version-history":[{"count":12,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11999\/revisions"}],"predecessor-version":[{"id":22491,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11999\/revisions\/22491"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}