Whether broiled, fried, baked or pan-seared, fresh, wild-caught scallops are an excellent stand-alone dish or will compliment a salad or pasta with their sweet flavor and delicate texture.
Sea scallops are widely known for their iconic, beautiful shape …. a fan-like shell with fluted grooves. Different varieties are found in oceans all over the world and come in many sizes. For commercial purposes they are labeled similar to shrimp. A number is used to designate how many scallops of a given size it would take to constitute a pound. The label 20/30 means it would take 20/30 scallops to make up a pound and labels like U10 means it would take less than (‘under’) 10 to make a pound.
Scallops are bivalve mollusks (meaning having 2 shells- usually united by a hinge) that have a reddish-pink, upper shell and white or cream colored, lower shell.
Brion & I love seafood so this meal definitely works for us.