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So you are trying to include more seafood in your diet. Try adding an occasional meal of pan-seared sea scallops. Tender, buttery, melt in your mouth goodness. This is a simple recipe with a lemon, olive oil, caper, and spinach fettuccine. Add a crust of french bread and a glass of wine or iced tea to the meal and you are set.
Learn About Scallops
Scallops are usually a delicacy that we only order in a restaurant. Tender, juicy, and buttery-flavored, scallops melt in your mouth.
You can get all this flavor at home too. Scallops are super easy to prepare.
Scallops are a mollusk similar to clams and oysters and grow in a bivalve shell.
There are two types of scallops. The first type are bay scallops. They are smaller and often described as more tender. Sea scallops are up to 3 times larger and are just as flavorful as their cousins, the bay scallop. 1
Bought by unit per pound. You can purchase sea scallops as 10-12 scallops per pound whereas bay scallops are smaller and may have up to 30 to 40 scallops per pound.2
Dry Pack or Wet Pack
Dry pack scallops are fresher and will give you a more accurate view of your final serving size.
Wet packed scallops are treated with a solution that helps preserve them. It also encourages them to absorb more water to make them weigh more. It also causes wet scallops to lose more size during cooking.
If wet scallops are your only option at purchase, make sure and rinse them well prior to cooking.
Preparing Pan-Seared Scallops
Rinse and pat dry your scallops. Inspect them to see if their foot or attachment muscle is still attached. If so, just pinch it off. The scallops are now ready to prepare.
The easiest way to prepare muscles is to saute or sear in a hot pan of olive oil or butter. Next, dd a garlic clove and a squeeze of lemon and you are set.
For this recipe, we served the pan-seared scallops on fettuccine with a Lemon Olive Oil sauce. Light, slightly tangy, with a salty bite of capers, and the bitter of spinach.