Scallops might be expensive, but they sure are tasty. The secret to preparing scallops, regardless of the recipe, raw or cooked, is to know quality. Like anything else, quality counts in seafood, which is why it is so important to buy them as fresh as possible.Dry packed is the best option, which is different from frozen. Frozen scallops are good for some recipes, or if you are frying them, but as a rule fresher is better.
- The luxurious sea scallop appear in winter during the holiday season but they don’t come cheap. Yet, they are simple to prepare.
- Don’t buy frozen scallop if you want good scallop because most are dipped in a preservative solution before being frozen.
- Serving fresh scallops raw make for a delightful first course. One example is raw diced scallops used to make ceviche doused in lime juice.
“Seared sea scallops shine when you prepare them like steak au poivre.”