PCC | Getting the most out of scallops

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Getting the most out of scallops

PCC Taste | June 2014


Searing scallops is the most common way they're cooked in restaurants, and it's an easy method to duplicate at home. If preparing the sauce, make sure to have all your ingredients measured and prepped before searing, as the scallops cook in just a few minutes.

Restaurant-style scallops in 5 steps

Briny and beautiful

Alaska weathervane scallops are firm and sweet, the way these delicate shellfish are meant to be.

While some varieties of scallops are soaked in water or otherwise adulterated, our weathervane scallops are shelled, gently cleaned, trimmed (removing their tough side muscles) and frozen at sea, so they maintain their impeccable straight-from-the-ocean quality. They're harvested on a limited number of boats, which follow strict sustainability guidelines overseen by onboard third party observers.

Weathervane scallops are rated a Best Choice by the Monterey Bay Aquarium Seafood Watch program. They're also a very low-fat form of protein, offering omega-3 fatty acids, B12, magnesium and potassium.

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