Nice to Sear You Again: Scallops Are Back and I’m So Happy

Scallops. Are. Back. 

I don’t mean to sound dramatic or as if I’m favoring weathervane scallops over other wild-caught species from Alaska, but weathervanes are hands down my favorite scallop on the planet, owing to their distinctively decadent flavor and texture. If you’ve had them before, you know exactly what I’m talking about. If you haven’t yet though, I hope you had time to add them to your box before they sold out last week.

My love for weathervane scallops isn’t limited to their palate-pleasing sweetness (incredibly, they don’t contain any sugar) or their buttery richness (even more incredibly, a single 4 oz. serving only contains a single gram of fat). Over the years, I have come to associate weathervane scallops with a sense of culinary accomplishment. There’s little more gratifying than being able to execute the perfect sear on weathervanes, with a golden brown crust that looks just as right on a scallop as it does a pot of crème brûlée, as if you could crack into the scallop to reveal its creamy white interior — as if seared scallops were an after-dinner treat, except they're the main event of dinner.

I equally appreciate the ease with which scallops allow me to host an impromptu fancy dinner, simply by having weathervanes in the freezer. Using the quick-thaw method, I can have a pack of scallops ready to cook in under an hour – after which they only need 5 minutes or so to be cooked to perfection, and served simply with a caper butter sauce or spoonful of pesto or with a bold drizzle of spicy chili oil.

I’m also ever in awe with the way that weathervane scallops capture the pure, just-caught flavor. They’re shucked shortly after being harvested, and frozen right on the boat into 20 oz. “plates” (hence, the 20 oz. form that they take when they arrive in your box). That efficient system of preservation allows the weathervanes to retain their natural bounce and qualities. And unlike some scallops that you might find at the market, weathervanes retain their natural bounce and moisture without the addition of chemicals or preservatives. As a bonus, the fact that weathervane scallops are completely free of additives makes them much easier to sear, since the additives can add artificial water weight to cause the scallops to steam instead of crisp up.

To enjoy the full potential of weathervane scallops in your own home, check out a couple of the scallops resources that are on the WAC blog:

• Step-by-Step Guide to Searing Scallops: this is a great place to start, if you’re new to searing weathervanes.

• Do you want to save some of your 20 oz. pack of scallops for another day? Here’s how to partially thaw your pack of scallops so that you can split it into smaller portions.

Live Wild,

Monica

Pictured above: A cast-iron skillet full of golden, perfectly crusted weathervane scallop piccata, being dressed generously with a caper-butter sauce.