Dry-Pack Sea Scallops

Trawl caught, Delaware

When you bite into a perfectly seared sea scallop, you experience both its caramelized, crusty exterior and its sweet, buttery interior. They are unbelievably easy to make! Just a hot pan, a bit of oil, salt, pepper, and a squeeze of lemon. It takes all of three minutes!

The sea scallops we're offering are shucked on the boat, dry-packed (no chemicals added), and shipped on ice. (Wet-pack scallops—which are soaked in a water-retentive sodium triphosphate solution—exude so much water when cooked that they can't be properly seared.) Dry-pack scallops are firm and slightly tacky, which promotes caramelization. Incidentally, color variation in a raw scallop is natural and confirms the absence of a bleaching agent.

Seafood Watch rates dry-pack scallops a "Good Alternative," and it is MSC certified. Low mercury level. (10/20 per pound)