Grocery · 400 g
Pétoncles (Scallops)
What it is
These are small, sweet, tender morsels of muscle from the adductor muscle of bivalve mollusks. They are typically sold fresh or frozen, and are a delicacy in many cuisines. Their natural sweetness and delicate texture make them a popular choice for a variety of dishes. They are often found in seafood markets or the frozen section of grocery stores.
How people cook with it
Scallops are a versatile ingredient that can be prepared in many ways. They cook very quickly and are best when not overcooked.
- Pan-seared for a golden crust
- Added to pasta dishes
- Incorporated into seafood stews
- Served with a light sauce
When cooking scallops, it is important to ensure they are dry before searing. Pat them thoroughly with paper towels. Heat a pan with a bit of oil or butter over medium-high heat until it is shimmering. Place the scallops in the hot pan, ensuring not to overcrowd it. Sear for about 1-2 minutes per side until a beautiful golden-brown crust forms and the scallops are opaque throughout. Overcooking will make them tough and rubbery. They are best enjoyed immediately after cooking.
How it differs from similar foods
Compared to larger sea scallops, these smaller bay scallops have a more delicate texture and a slightly sweeter flavor. Their smaller size also means they cook even faster, making them ideal for quick preparations where their subtle taste can shine.
Who it is for
Home cooks who enjoy preparing elegant seafood meals will find these scallops a delightful addition to their repertoire.
How to keep the rest
If fresh, store unwashed in the refrigerator and use within one to two days. If frozen, keep them in the freezer until ready to use. Thaw frozen scallops in the refrigerator overnight before cooking. Do not refreeze once thawed.