A Good Scallop is Like a Good Martini…

It should be very dry! Sorry, I just watched a James Bond film. The point is if you are buying "fresh" sea scallops from the grocery store, they were likely brined in sodium triphosphate (STP), which causes the scallops to absorb lots of water. That's why home cooks find it almost impossible to get that nice brown "sear" on the scallop's surface.

Besides having a longer shelf life, and an aftertaste, STP-soaked scallops are much heavier, which means your paying more for less. You have two options to avoid the evils of sodium triphosphate. You can buy "day boat" or "diver" scallops. This is a great option if you've won the lottery. These fresh scallops are harvested by divers and sold immediately. They are the highest quality scallops you can get - and you will pay dearly for it.

The other option, which is becoming more widely available, is frozen scallops. If you check the ingredients, and it lists only "scallops," you have what are known as "dry pack" scallops; these contain no STP. They taste better, and if well drained, and patted dry, are much easier to cook properly.

Once you've found some STP-free scallops, give these recipes a try:
Seared Scallops with Fava Beans, Bacon, and Mint
Seared Scallops with Asparagus
Seared Scallops with Pancetta and Leeks

Photo © John Mitzewich