Good Chop
Good Chop North Atlantic Scallops
What it is
These are large, plump sea scallops harvested from the cold, deep waters of the North Atlantic Ocean. They are known for their sweet, delicate flavor and tender texture. The scallops are typically sold frozen, often individually quick-frozen (IQF) to maintain their quality and make them easy to use. They are a premium seafood option, prized for their versatility in the kitchen.
How people cook with it
Scallops are a quick-cooking seafood that can elevate many dishes. They are excellent when seared to a golden brown or added to pasta and seafood stews.
- Seared as a main course
- Added to pasta dishes
- Incorporated into seafood chowders
- Served as an appetizer
When ready to cook, thaw the scallops completely in the refrigerator. Ensure they are very dry by patting them thoroughly with paper towels; this is crucial for achieving a good sear. Heat a skillet over medium-high heat with a bit of oil or butter. Place the dry scallops in the hot pan, ensuring not to overcrowd it. Cook for about 1.5 to 2 minutes per side, until they develop a beautiful golden-brown crust and are opaque throughout. Avoid overcooking, as they can become tough.
How it differs from similar foods
North Atlantic scallops are generally larger and have a firmer texture compared to smaller bay scallops. Their flavor is also typically sweeter and more pronounced, making them a favorite for many culinary applications where a substantial scallop is desired.
Who it is for
Home cooks looking for a sophisticated and quick-cooking seafood option for weeknight meals or special occasions.
How to keep the rest
Store any unused thawed scallops in a sealed container in the refrigerator. They should be cooked within one to two days. If the scallops are still frozen, keep them in the freezer until ready to thaw and use.