For Aaron Babinski, Wild Alaskan’s Head of Supply and Operations, procuring the best weathervane scallops for our members is only half the fun. He’s also cooked up what’s become our go-to recipe when preparing scallops in the Wild Alaskan kitchen.
“Weathervane Scallops don’t need much, especially Wild Alaskan’s,” says Babinski. “Ours are harvested, shucked, cleaned and frozen within four hours of being caught, which helps lock in their sweet, buttery flavor.”
For Babinski, vegetables make the perfect pairing with our scallops. His favorite features hen of the woods mushrooms and parsnip. But before we get to that, let’s talk about making the perfect seared scallops to go along with the preparation.
3 Keys to Searing Scallops
Reduce moisture on the side that will be seared before they’re placed in a pan
Make sure the pan is at a high temperature for searing
Use a butter baste to ensure an even cook without overcooking
Scallops truly only need salt and pepper for seasoning. But when they’re ready to be basted, adding aromatics like thyme and garlic to the heated butter help build a savory flavor that’s also nice and light.