ScallopsNature’s candy, scallop’s naturally mild and sweet flesh coupled with a beautifully caramelized crust makes them a showy restaurant-quality meal that you don’t need to leave the house to enjoy! At Gourmet Food Store, we have a premium selection of these tasty mollusks. From fresh-caught sea scallops to conveniently pre-made stuffed New England style scallops on the half shell, we have an excellent selection from which to choose. Browse through our complete collection and start enjoying everyone’s favorite bivalve at its best!
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Dry Sea Scallops
from United States
Super fresh, pure wild and natural scallops harvested off of New England, shucked and bagged right on the boat.
About Our Scallops
What Are Scallops?
Technically categorized as a bivalve mollusk, scallops are in the family of clams, oysters, and mussels. Surrounded by two shells, the tasty morsel within is what we eat. Known as the adductor muscle, in scallops, it is a small round white portion. Sea scallops are sweet and mild with a touch of salty brine. A delicious combination everyone loves the taste of these yummy mollusks!
How to Cook Scallops
Scallops lend themselves to a wide variety of flavor profiles and cooking methods. Quickly sauté, broil, sear, poach, or grill for a simple yet fantastic, gourmet meal! Quick, easy, and delicious to make, you’re guaranteed success when cooking these delicate mollusks by following a few simple steps. Scallops should always be patted dry before cooking; this step guarantees a golden crust during sautéeing or grilling. Remove the small side muscles from each portion with your fingers and discard this piece gets tough when exposed to heat. Judiciously season each with an assortment of your favorite dried spices and herbs. Now prepared for cooking, place each scallop in a hot well-oiled pan. Sear for approximately three minutes before turning and basting with butter and an aromatic of your choice. If you follow these five steps, you’re sure to get an excellent tasting gourmet meal in a matter of minutes!
Scallops Questions And Answers