Grocery
Peruvian Scallops
What it is
These are tender, sweet scallops harvested from the cold waters off the coast of Peru. They are known for their delicate texture and mild oceanic flavor. The scallops are typically sold frozen, often individually quick-frozen (IQF) to maintain their quality and allow for easy portioning. They are a popular choice for home cooks and professional chefs alike, offering a taste of the sea in a convenient format.
How people cook with it
Peruvian scallops are versatile and can be prepared in a variety of ways, from quick searing to incorporating them into more complex dishes.
- Pan-seared with garlic and butter
- Added to pasta dishes
- Served in seafood stews
- Grilled with lemon and herbs
When cooking frozen scallops, it is best to thaw them completely in the refrigerator before use. Pat them thoroughly dry 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. Once the pan is hot, add the scallops in a single layer, ensuring not to overcrowd the pan. Sear for about 1-2 minutes per side, until they develop a golden-brown crust and are opaque throughout. Avoid overcooking, as this can make them rubbery.
How it differs from similar foods
Peruvian scallops are often smaller than some Atlantic varieties and tend to have a slightly sweeter profile. Their texture is consistently tender when cooked properly, making them a reliable option for delicate seafood preparations. Their size also lends itself well to quick cooking times.
Who it is for
Home cooks looking to prepare elegant seafood meals and chefs seeking quality ingredients for their menus.
How to keep the rest
Store any unused, thawed scallops in an airtight container in the refrigerator. It is best to cook them within one to two days of thawing. If the scallops are still frozen, keep them in their original packaging in the freezer until ready to use.