There is nothing like cutting through a ¼ “ thick deep golden crust on top of a large, plump sea scallop that was seared just until it went from translucent to opaque. It is the “steak of the sea”. It marries with almost any flavor you can think of and it is the perfect “eat in moderation” meal, as I always feel perfectly full and wonderfully satisfied after slowing working my way through a plate of 3 scallops.

Shooting the oyster episode of United Tastes of America in Cape Cod last week I had the pleasure of working with Barton Seaver. He is a guy that knows how to make a really important message delicious. I read his book For Cod and Country on the plane from Boston to Texas. There are so many delicious nuggets of information. One of them was about scallops. If they are treated with a chemical called STP (same thing used in many hams) the scallops will be opaque, ooze liquid and have a slippery texture. More importantly you will never get a great sear because they continue to give off the water in the pan that they were forced to take in from the STP. He says to choose scallops that are shiny, firm and tacky when touched. He also talks about the importance of buying true diver scallops as many of the bay and sea scallops are caught by dredging which tears up the ocean floor. He recommends the frozen bay scallops from Argentina as a great alternative.

Now that Barton has shown us how to select the right scallops here is my re-cap of how to cook them: Pre-heat the pan over a med-high to high flame. Add a TB of oil, when it is starting to haze add the dry/well-seasoned scallops to the pan (don’t crowd the pan or you will create steam/moisture). Sear on the first side until you see a nice ¼” thick, deep golden crust. Flip the scallops over and continue cooking just until you see the side of the scallop go from translucent to opaque. Remove from the pan and let the scallops rest a few minutes, and then serve. Another little discussed secret is to move the scallops (or anything you are searing) just after placing them in the pan to make sure there is complete oil coverage on the bottom of the food thus you will get and even sear.

Enjoy your scallops, enjoy your day! I am off to the State Fair of Texas for some candied apples, chicken fried steak and a surprise fried item that you will find out about when you watch. Cheers.

Eat well, Enjoy life, Be happy!