Weis Quality · 112 g
Weis Quality Dry Bay Scallops
What it is
These are small, sweet scallops that have been naturally dried to remove excess moisture. This process concentrates their flavor and improves their texture when cooked. They are typically found in the frozen section of the grocery store. Bay scallops are known for their delicate taste and tender bite, making them a versatile seafood choice for various dishes.
How people cook with it
These scallops are excellent for quick searing or adding to pasta dishes. Their small size makes them cook very fast.
- Quickly seared for appetizers
- Added to pasta sauces
- Mixed into seafood stews
- Served over rice pilaf
To prepare, thaw the scallops completely in the refrigerator. Pat them very dry with paper towels; this is crucial for achieving a good sear. Season them simply with salt and pepper. Heat a skillet over medium-high heat with a little oil or butter. Cook the scallops for only one to two minutes per side until they are opaque and lightly golden. Avoid overcrowding the pan, as this will steam them instead of searing. They are best served immediately after cooking.
How it differs from similar foods
Dry-packed scallops, like these, contain no added water or preservatives. This allows them to sear better and develop a sweeter, more concentrated flavor compared to wet-packed scallops, which can release a lot of liquid when cooked.
Who it is for
Home cooks looking for a quick and elegant seafood option will appreciate these scallops.
How to keep the rest
Once thawed, store any unused scallops in a sealed container in the refrigerator. It is best to use them within one to two days of thawing. Do not refreeze scallops after they have been thawed.