Sea and Bay Scallops
A favorite of seafood lovers far and wide, scallops are fantastic no matter how they're made. Whether you sauté them in butter and garlic, grill them lightly, or steam them for salads, the sweet, rich taste of both sea and bay scallops are simply scrumptious.
February is a great time to buy and prepare scallops, as sea scallops are plentiful during the colder months; most scallops are, in fact, caught between Newfoundland to the Carolinas. Because they will die out of water, scallops are shucked at sea and chilled for freshness. Balducci's works hard to secure scallops caught on day boats; a lot of boats go further out to sea to catch huge amounts, which means they stay out to sea for several days.
What to look for in the seafood case:
We have available three sizes of scallops most of the year: bay scallops, and two sizes of sea. When you buy scallops from us, you'll instantly notice the freshness. You can expect our bay scallops to be lean with translucent meat and a creamy to pink color. The meat will be firm and moist to the touch, and will smell of seaweed. Our sea scallops will have an ivory hued translucence and be elastic to the touch. These are all signs of fresh scallops; never settle for anything less.
Tips for cooking:
Not only good for your tastebuds...
Scallops are rich in vitamin B12, protein, and phosphorous. In addition, scallops are a good source of omega-3 fatty acids, magnesium, and potassium. This means that scallops can help to prevent certain types of cancer and can even improve your mood. And we're not just talking about the gleeful satisfaction you feel after eating scallops cooked in your favorite style!
February is a great time to buy and prepare scallops, as sea scallops are plentiful during the colder months; most scallops are, in fact, caught between Newfoundland to the Carolinas. Because they will die out of water, scallops are shucked at sea and chilled for freshness. Balducci's works hard to secure scallops caught on day boats; a lot of boats go further out to sea to catch huge amounts, which means they stay out to sea for several days.
What to look for in the seafood case:
We have available three sizes of scallops most of the year: bay scallops, and two sizes of sea. When you buy scallops from us, you'll instantly notice the freshness. You can expect our bay scallops to be lean with translucent meat and a creamy to pink color. The meat will be firm and moist to the touch, and will smell of seaweed. Our sea scallops will have an ivory hued translucence and be elastic to the touch. These are all signs of fresh scallops; never settle for anything less.
Tips for cooking:
- What is most important is to cook your scallops lightly, regardless of the method of preparation you choose; scallops cook quickly and too much cooking with toughen the meat.
- A cooked scallop is "done" when the outside of the meat turns opaque.
- Scallops can be enjoyed raw, but those in high-risk categories should avoid doing so.
- Squeeze lemon or lime juice on the meat to "cook" it lightly if you do eat them raw.
Not only good for your tastebuds...
Scallops are rich in vitamin B12, protein, and phosphorous. In addition, scallops are a good source of omega-3 fatty acids, magnesium, and potassium. This means that scallops can help to prevent certain types of cancer and can even improve your mood. And we're not just talking about the gleeful satisfaction you feel after eating scallops cooked in your favorite style!