Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape.
Our scallops are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality.
Scallops caramelize naturally during cooking to a golden brown color that is very attractive when serving. Scallops generally have a natural vanilla color.
Thaw and thinly slice for a crudo or sashimi-style treat. Sear lightly to let the sweet flavors caramelize. Wrap in bacon to infuse with a smoky aroma and crispy texture.
Scallops are rich in protein, low in fat, and a good source of heart-healthy omega-3 fatty acids. They also offer other nutrients, such as vitamin B12 and minerals.
Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!
How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
Seared Sea Scallop with a Chilled Tomato-Herb Gazpacho
Serves 2
Items You Will Need:
2 each Large Sea Scallops
2 TBSP Pure Olive Oil
1 tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1 TBSP Extra Virgin Olive Oil
1 tsp Chives (Chopped)
1/4 tsp Flakey Sea Salt (Fleur du Sel)
1/4 Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
1/2 Cup Cucumbers and Red Onion Mix (2 parts Diced Cucumber / 1 part Diced Red Onion)
1 1/2 Cup Chilled Tomato-Herb Gazpacho (Vine-Ripe Tomatoes, Olive Oil, Sea Salt, Fresh Basil, Shallots, Garlic and Black Pepper marinated warm for 4-6 hours, pureed until smooth and chilled)
Directions to Make:
Clean the scallops by removing the ‘foot’ and drying them off thoroughly.
Season the Scallops with Salt & Pepper Mix.
Drizzle the Olive Oil over the Scallops to completely coat.
Allowing the Scallops to marinate with this mixture, prepare other ingredients to complete your dish.
Heat a heavy duty skillet on a medium flame. (Using a non-stick pan will not allow the scallops to caramelize, reducing the flavor)
Coat the Scallop in the oil thoroughly and place into the pan on the largest side. (Presentation side first)
Allow to cook until a brown crust forms around the edges. (Approximately 1 Minutes)
Turn the Scallop over and allow to cook for an additional 1-2 minutes. (If the scallop is large, reduce the heat slightly, so as to finish cooking without burning the Scallop.)
Remove from the pan and allow to rest while arranging the plate.
Steps to Plating:
Prepare the Gazpacho or other accompaniment.
Pour 6oz of Gazpacho into the bottom of the bowl.
Spoon the Cucumber/Red Onion Mixture into the middle of the bowl creating a base for the Scallop.
Arrange the Herb Salad on top and serve.
Drizzle some Extra Virgin Olive Oil around the Gazpacho.
Finish the dish with a sprinkle Chopped Chives around the Gazpacho and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad/Scallop.
