Comments on: Pan Seared Sea Scallops

By: ancient mariner

ancient mariner — Wed, 23 Dec 2009 22:31:23 +0000

When buying scallops know the following. “Diver” (Harvested by Divers, not scallop draggers)fresh scallops are only available from Dec to March and they are an “overfished” fishery only available from the State of Maine. “Dry” scallops when placed in a Collander will not drip any liquid and will be translucent. Scallops with water added will have a preservative to help retain the water in the scallop. If your waiter/chef is claiming to have fresh diver scallops from April-November, they are in line for a career in politics. Fresh Sea Scallops from New Bedford or anyother Port are just as good as so called “Diver” Scallops. It’s like the difference between a chevy and a buick, there aint any!

By: Deseree

Deseree — Wed, 11 Mar 2009 23:32:29 +0000

Thanks for the tip Wags! :)

By: Wags

Wags — Wed, 11 Mar 2009 04:07:51 +0000

If the scallops are sticking to the pan when you try to flip them give them more time. They will release from the pan when properly seared.

By: Deseree

Deseree — Mon, 16 Feb 2009 07:59:02 +0000

Thanks for the comment finsmom! Ryan was very unsure about scallops too, but he devoured these, the simplicity of the recipe really allows you to taste the wonderful scallop flavor. Hopefully you can talk your hubby into trying them! :)

By: finsmom

finsmom — Thu, 12 Feb 2009 21:39:05 +0000

These look heavenly! I love scallops, but have yet to talk my hubby into trying them. Your recipe makes me inspired to do so!