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Scallops: a treat from the sea


Some fans of scallops call them "candy from the sea," a testament to their mild, sweet flavor and delicate, pleasingly plump texture.

Quick to cook and endlessly versatile, scallops pair with ahost of flavors, whether you prefer the smoke and saltiness of bacon, the depth of dashi or the lightness of lemon and butter.

PCC carries wild Alaska Weathervane scallops, which are caught, shucked, cleaned, sorted, boxed and frozen within four hours of capture at sea for maximum freshness and quality. Unlike many scallop varieties farmed or wild-caught around the globe, these gifts from the ocean are not soaked in water or chemicals. They also meet the Seafood Watch program's criteria for sustainability.

Photo by Alaska Weathervane Seafoods

Scallops are bountiful in protein, vitamin B12, omega-3 fats, and other nutrients such as magnesium and potassium that help us maintain normal blood pressure. Choose scallops with firm, creamy flesh with no evidence of browning. Frozen scallops should be solid and shiny. Refrigerate them as quickly as possible to retain freshness and cook within a day or two at most for best flavor.

Tasty ways with scallops

Scallops pair well with nearly any flavor, from citrus to curry, and can be baked, broiled, seared, grilled and more. You'll want to pat them dry and cook them only a few minutes until they begin to turn opaque — wait too long and their daintiness turns tough and fibrous. Wrap them in bacon secured with a toothpick and broil until the bacon's done or season with salt and pepper and sear them in olive oil. Or, try these delicious ideas, fresh from PCC Cooks instructor Becky Selengut, author of the cookbook "Good Fish: Sustainable Seafood Recipes from the Pacific Coast."

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