Scallops Two Ways

Cooking & Cocktail Series SCALLOPS TWO WAYS

WITH PATRICK SCULLY, YOUR NATIONAL MANAGER OF FOOD, BEVERAGE & CULINARY EXPERIENCE

| HISTORY |

The Nuances of Scallops WHAT ARE SCALLOPS?

HOW TO BUY SCALLOPS

Scallops are bivalve mollusks with hinged shells, often attaching themselves to objects or living on sandy substrates. They’re rich in protein, magnesium, and potassium, with a mild, sweet taste, resembling lobster or crab, and are popular for their tender, buttery texture. Sea scallops, larger and chewier, are often harvested year-round from deep waters, while bay scallops, smaller and sweeter, inhabit shallow areas.

In the United States, they are mainly valued for their adductor muscle, while other countries consume both the roe and muscle.

When purchasing scallops, it’s best to choose frozen ones for optimal freshness, as “fresh” scallops are often previously frozen for transport.

Wet-packed scallops, treated with preservatives like sodium triphosphate, retain excess water, affecting both texture and price. The excess water can lead to difficulties in cooking, as it leaches out during the cooking process, preventing even searing and potentially resulting in a rubbery texture.

In contrast, dry-packed scallops, without preservatives, maintain their natural moisture for a silkier texture and are easier to sear, resulting in a better cooking experience.

Dry Packed scallops are often labeled as “diver” or “dayboat,” indicating their harvesting method.

WHERE ARE SCALLOPS FOUND? Scallops are harvested globally, with major producers including Japan, Korea, Australia, Canada, the United States, Peru, Argentina, Norway, Iceland, and Chile.

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DIFFERENT SPECIES SCALLOPS: BAY SCALLOPS VS. SEA SCALLOPS

Diver scallops are sustainably hand-harvested by divers, contrasting with those harvested by trawling, which can harm the ocean floor.

Bay Scallops (Aequipectin Irradians) are typically smaller and sweeter, found in the eastern American coast from Massachusetts to the Gulf of Mexico.

They’re ideal for dishes like ceviche or seafood pasta.

However, this species faces challenges from pollution and climate change, although promising populations have been found in Nova Scotia and are being farmed in China.

Dayboat scallops are harvested by boats returning to shore within 24 hours, ensuring peak freshness. While both diver and dayboat scallops boast freshness, their intricate harvesting processes can make them a pricier option.

SELECTING, STORING & FREEZING SCALLOPS

In contrast, Sea Scallops (Placeopectem Magellanicus) are larger and found in deeper, colder waters along the northeast American coast from North Carolina to Newfoundland. With a lifespan of up to 20 years, they are best enjoyed seared, but caution is needed not to overcook them, as they become tough and dry.

Scallops are typically sold pre-shucked, as they cannot survive outside of water due to their need for mobility.

It’s essential to ensure that fresh scallops have a pale beige to creamy pink color, and a clean, moist sheen, as pure white scallops may indicate water absorption.

DID YOU KNOW

After purchase, refrigerate scallops immediately and aim to cook or consume them within one day for the best flavor and texture.

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When it comes to freezing, scallops can be stored for up to 3 months, making them a convenient option for future meals. It’s safe to refreeze thawed scallops, provided they are stored in an airtight bag to maintain quality.

However, refrozen portions should be consumed within a few weeks to avoid potential freezer burn.

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SCALLOP SIZES

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Scallops come in various sizes, measured by the number per pound. Larger scallops take longer to cook, while smaller ones offer a delicate texture, ideal for ceviche.

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Here is a general size guide to assist you in selecting the right scallops for your dish: » U8: Under 8 scallops per pound (2 ½” to 2 ¾” diameter) » U10: Under 10 scallops per pound (2 ½” diameter) » U12: Under 12 scallops per pound (2 ¼” diameter) » U10/20: 10 to 20 scallops per pound (2” diameter) » U30/40: 30 to 40 scallops per pound (1 ½” to 1 ¾” diameter) » U40/60: 40 to 60 scallops per pound (1” to 1 ½” diameter) » U60/80 60 to 80 scallops per pound (1” diameter or less) 3

Scallops are also known for their impressive swimming abilities. Using their powerful adductor muscles, scallops can propel themselves through the water by opening and closing their shells.

It is said that the Primitive man ate scallops and used their shells as utensils and tools.

Scallops are never found in fresh water.

The adductor muscle is what is consumed in the United States.

Outside the US, both the adductor muscle and roe are consumed.

There are over 400 species worldwide.

Scallops have a large number (up to 200) 1mm eyes arranged along the edge of their mantles.

On a 10-day trip, each crew member will shuck about 50,000 scallops.

Seared Scallops

WITH MINTED PEA PUREE & MICRO SHISO GREENS Prep Time: 5 Minutes | Cook Time: 5 Minutes | Yield: 2 Servings

INGREDIENTS » » » » »

5. Place your scallops in the pan (seasoned side down) keeping enough space between the

½ pound of U10 dry pack sea scallops Kosher salt Cracked pepper 1 tablespoon high smoke point oil like (avocado oil or ghee) 2 tablespoons unsalted butter (optional for basting)

scallops so they don’t steam each other. (The scallops should make a sizzling sound when placed in the pan, and if it does not, the pan is not hot enough.)

6. Cook the scallops for two minutes making sure not to move them or touch them.

7. Flip the scallops over with a pair of tongs and

DIRECTIONS

season the other side with salt and pepper

1. Preheat a stainless steel frying pan or cast-iron skillet.

2. Pat the scallops very dry with a paper towel.

3. When the pan is hot, add in your oil.

4. Salt and pepper scallops with on one side only.

and cook for 1 minute. (Optional step: add the

butter to the pan and baste the scallops with the melted butter during the minute cook time.)

8. Remove scallops from the pan and enjoy.

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Pea & Mint Puree

Prep Time: 5 Minutes | Cook Time: 5 Minutes | Yield: 4 Servings

INGREDIENTS » »

DIRECTIONS

1. Add water to a medium pot and bring to a boil.

2. Add the peas, fresh mint, and a pinch of salt and bring to a boil.

3. Reduce the heat and simmer until the peas are tender, about 5 minutes.

4. Drain the peas and mint.

5. Return peas and mint to medium pot, add in butter and broth (optional).

6. Use immersion blender to blend the pea and mint mixture into a smooth puree. If you don’t have an immersion blender, use a food processor or blender.

7. Add salt and pepper to taste.

8. Garnish with chopped mint leaves (optional).

2 cups of water

2 tablespoons vegetable broth (optional, add more broth to reach desired consistency)

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10 ¼ ounces (300 grams) of fresh or frozen peas

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¼ cup of fresh mint leaves Salt

Black pepper

1 tablespoon butter (optional)

Chopped fresh mint leaves (optional)

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Scallop Crudo Prep Time: 5 Minutes | Yield: 4 Servings

INGREDIENTS » » » » » » »

DIRECTIONS

1. Slice scallops horizontally into ¼ inch thick rounds.

2. Arrange four scallop rounds overlapping them down the middle on individual plates.

3. Drizzle EVOO lightly.

4. Lightly squeeze lemon juice evenly over scallops 5. Shave lemon zest lightly over scallops.

6. Sprinkle Maldon salt and pepper flakes over scallops.

7. Arrange a few pieces of micro greens over scallops (optional).

¾ pound U10 dry pack sea scallops Extra virgin olive oil Fresh lemon juice (you can use other varieties of citrus fruit juices) Fresh lemon zest Maldon salt Aleppo, espelette or peperoncino dry pepper flakes Micro greens for garnish, such as shiso, basil, or cilantro (optional)

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Charred Corn, Tomato & Avocado SALAD WITH COTIJA CHEESE & LIME Prep Time: 10 Minutes | Cook Time: 15 Minutes | Yield: 6 Servings

INGREDIENTS » » » » »

4. Remove corn from grill and let cool before removing corn from the cob.

5. In a bowl, add the cooled corn, tomatoes, cilantro (optional) and mix.

6. For the vinaigrette, combine in a small bowl the lime juice, honey, salt, pepper, and chipotle powder (optional) and then whisk in the olive oil.

7. Add the cheese, avocado (optional) and dressing to the same bowl as the corn and light toss all ingredients.

8. Garnish with more cheese and a few cilantro leaves and enjoy.

4 cups of fresh corn (about 5 large ears of corn) 1 cup cherry or tear drop tomatoes cut in half 1 cup of cubed fresh avocado (optional) 5 ounces feta or cotija cheese (if using avocado in the recipe switch to cotija cheese) 1 bunch of freshly chopped cilantro (optional)

DRESSING » » » » » »

¼ cup extra virgin olive oil Fresh lime juice (approximately 1.5 limes) 1 teaspoon of honey Pinch of chipotle powder (optional) ¼ teaspoon kosher salt (plus more to taste) ¼ teaspoon fresh ground pepper (plus more to taste)

WINE PAIRINGS FOR SCALLOPS »

DIRECTIONS

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1. Preheat the grill to medium high heat.

2. Remove the husk and silk from the corn.

3. Place corn on the hot part of the grill and turn slightly every minute for 15 minutes.

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Scallop Ceviche or Raw Scallops: Riesling, Albarino, Chablis or Vermentino Seared Scallops: Chenin Blanc, Chardonnay (with some oak) or Alsace Pinot Gris Baked Scallops: Champagne or Marsanne If you must have red, I suggest Trousseau, Beaujolais or Red Sancerre