No outdoor grilling used.
I used Oakridge Secret Weapon for a rub for the scallops. I used a jarred sauce. See pics.
Grilled the scallops and deglazed the pan with water, added some of the sauce until hot. Put in the pasta with some pasta water to emulsify. Plate and put scallops on top.
They generally come shucked and cleaned ready to cook. Rarely in the US, but sometimes, they will come with the foot which is a yellow piece that is edible amd more commonly served in Europe. The foot is good too, but should be pinched off and cooked separately since it cooks at a different rate.
Never had scallops. Are they edible as is? Or am I fishing out small intestines or anything else similar in function?
You....have never had scallops?!
They are delicious! In all seriousness, they really are delicious. They are safe to eat raw (they are commonly used in sushi), but most of us prefer the traditional preparation: sear the heck out them hot and fast on both sides in butter cut with olive oil, some salt, and a bit of pepper.
While I enjoy the raw version, to an extent, I prefer the interior to be just slightly cooked.....like a medium-rare steak.
And no, this is not like some drecky piece of meat. It is the filet mignon of the sea...or at least close to that.
The best scallops I ever had were from the Bay of fundy Nova Scotia you can go out on the boats and they will cut a few up to try they are huge and you can not get fresher than that.
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And I believe the scallops you want are called “dry boat”. They are slightly pink?…..Correct me if I’m wrong.
I’ve seared them on a smoking hot pan before (blot as dry as you can with a paper towel) and gently simmered in a seafood cream sauce for pasta. They cook fast!!!
Last edited by SheilaAnn; September 10, 2025, 07:50 AM.
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Kenji, on Serious Eats, has a good seared scallops recipe, and good commentary. Dry scallops have not been injected with STP. and are preferred over wet scallops with STP.
In all seriousness, they really are delicious. They are safe to eat raw (they are commonly used in sushi), but most of us prefer the traditional preparation: sear the heck out them hot and fast on both sides in butter cut with olive oil, some salt, and a bit of pepper.
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