Pacific Surf · 113 g
Pacific Surf Bay Scallops
What it is
These are small, sweet shellfish harvested from shallow coastal waters. Bay scallops are known for their tender texture and delicate flavor, making them a versatile seafood option. They are typically sold frozen to preserve their freshness and quality. The small size makes them quick to cook and easy to incorporate into various dishes. They are a popular choice for home cooks and professional chefs alike.
How people cook with it
Bay scallops are wonderful for adding a touch of the sea to many meals. Their quick cooking time makes them ideal for weeknight dinners.
- Quickly sautéed with garlic and butter
- Added to pasta dishes
- Stir-fried with vegetables
- Simmered in seafood stews
When using frozen bay scallops, it is best to thaw them completely in the refrigerator before cooking. Pat them very dry with paper towels to ensure a good sear. Overcrowding the pan can lead to steaming rather than searing, so cook them in batches if necessary. They cook very quickly, usually just one to two minutes per side, until they turn opaque and firm. Avoid overcooking, as this can make them tough.
How it differs from similar foods
Compared to sea scallops, bay scallops are significantly smaller. This difference in size means they cook much faster and have a more delicate texture. Their flavor is also generally sweeter and more subtle than that of larger sea scallops, which have a firmer bite.
Who it is for
Home cooks looking for a quick and elegant seafood ingredient will appreciate these scallops.
How to keep the rest
Once thawed, keep the bay scallops refrigerated. It is best to cook them within one to two days of thawing. If the scallops are still frozen, store them in the freezer until ready to use. Ensure the packaging is sealed to prevent freezer burn.