• The Life Cycle of a Scallop
• Harvesting in the U.S.
• Types & Species of Scallops
• Scallop Processing
• Preparation & Recipes

Preparation
Scallops are the favorite of cooks of all types for their versatility and ease of preparation. There are many ways to prepare scallops. Always take care not to over cook them as they toughen easily. As soon as the scallop loses its translucence and turns opaque, it is cooked. Different cooking methods include stir-frying, broiling, baking, and even grilling. If you plan to use scallops in a sauce it is best to cook them separately as water released from the scallops during cooking will make the sauce run.

Bay scallops require extra care when cooking. Because of their size, they overcook easily and become tough. They are sweet and tender when cooked properly. Cooking methods for bay scallops include stir-frying, sautéing and baking.

Recipes
Here are some of our favorite recipes for scallops:

Scallops with Basil-Lemon Sauce
3 tablespoons of butter
1 clove of garlic, minced
1 lb. of sea or bay scallops, rinsed and pat dry with a paper towel
3 tablespoons of chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

In large heavy skillet, over medium heat, melt butter. Add garlic and cook until softened. Do not brown.

Add scallops and basil and saute over medium-high heat stirring constantly for 2 minutes.

Add lemon juice and continue cooking, stirring constantly for 3 minutes longer.

Season with salt and pepper. Serve over rice or pasta.

Broiled Scallops
6 tablespoons of bread crumbs
2 teaspoons fresh parsley
1/2 teaspoon of fresh oregano
1 lemon peel, grated
2 tablespoons of butter
1 lb. of sea or bay scallops; rinsed and pat dry with paper towel
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of Dry vermouth
2 cloves garlic; minced

In mixing bowl, combine crumbs, parsley, oregano and lemon peel; add butter and mix well until thoroughly moistened. Set aside.

Preheat broiler; in shallow flameproof casserole arrange scallops; mix together remaining ingredients and pour over scallops.

Broil 6 inches from the heat until scallops are opaque, about 4 to 5 minutes.

Sprinkle crumb mixture evenly over scallops and broil until crisp and lightly browned, about 1 minute longer.

Prosciutto-Wrapped, Rosemary Grilled Scallops
30 fresh rosemary sprigs (each 4 inches long)
3 oz. prosciutto, sliced paper thin
1 1/2 lbs. sea scallops; rinsed and pat dry
4 T. extra-virgin olive oil or basil oil
1 lemon, cut in half

Coarse salt and freshly ground black pepper

Strip leaves off bottom 2 inches of each rosemary sprig, exposing woody stem. Cut prosciutto crosswise into strips just large enough to wrap around scallops, about 3/4 inches by 4 inches.

Lay scallop flat on work surface. Wrap piece of prosciutto around it and skewer rosemary sprig crosswise through prosciutto. Prepare remaining scallops the same way. Arrange scallops on baking dish. Drizzle both sides with olive oil, squeeze lemon juice over them (hold one hand under lemon, fingers closed, to catch seeds), and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Let marinate 15 minutes while you light grill.

Set up grill for direct grilling and preheat to high. Brush and oil grate. Place folded sheet of aluminum foil under tops of rosemary skewers to keep them from burning.

Grill scallops until just cooked, 2 to 3 minutes per side. Serve at once.

Makes 6 appetizer servings or 4 main-course servings