Stir-fried, organic scallops make a tasty and healthy meal.
Scallops are a type of shellfish harvested from the sea primarily from October through March, although scallop farms harvest them year-round. Scallops are actually bi-valve mollusks fitted with two elaborately designed, hinged shells. When the two shells are snapped apart and opened, a white muscle or "nut" portion is revealed. This is the edible portion of the scallop and what so many consumers of scallops find enjoyable. Scallops are a nutritious, low-calorie and healthy seafood meal. The most common types of scallops eaten in the United States include the Atlantic deep-sea scallop and the smaller bay scallop. Add this to my Recipe Box.
Organic Difference
Organic scallops are produced on certified organic farms which collect scallop spat from the ocean, then grow it into full grown mature scallops on farms, in controlled environments free from inorganic chemicals and pollutants. Organic scallop farms grow scallops in fine mesh "lanterns" until they are 2 years old, at which time they are harvested. Farms sell live scallops still in their shells and uncooked scallop nuts or meat which has been removed from between the shells.
Selection
As with all seafood, the best-tasting scallops often come from stores that specialize in seafood or which have a reputation for selling fresh seafood. Fresh scallops are solid, shiny and have no evidence of browning, which happens as they begin to rot. Smell scallops for a fishy, unpleasant odor; fresh scallops are odorless or, at most, have a slight sweet scent to them.
Storage
Scallops spoil quickly and must be kept on ice immediately after harvesting. After purchasing scallops, transfer them to a refrigerator or cooler as soon as possible. Keep well-sealed scallops in the refrigerator inside of a dish filled with ice for up to two days, replenishing the dish with fresh ice twice each day. If you plan to eat them more than two days after purchase, wrap scallops inside of resealable plastic freezer storage bags and set them in the coldest part of the freezer for up to three months.
Preparation
Scallops are best enjoyed after being cooked for only a few minutes so they remain tender. Saute scallops in a small amount (1 to 2 tbsp.) of chicken or vegetable broth for about 3 minutes in a small saucepan over medium heat. Experiment with different flavors like lemon juice, hot peppers and garnish with items like fresh basil or salsa for a variety of tastes.
Tags: scallop farms