When my Kentucky friend announced he was going visit, I knew I had to do something special to celebrate. Being a die-hard scallop lover, he inspired me to create an unforgettable dinner in his honor, aptly named Scallopalooza. This culinary event revolved entirely around his favorite seafood and nothing else. No snacks, no appetizers, no soup, salad, or dessert. Scallops were the featured ingredient of every dish from start to finish and I knew he would “dig it.”
The evening kicked off with seared scallops atop a bed of striking Forbidden Rice, setting the tone for what would be a special feast. When finished, he left for home with a full belly and a smile on his face. After all, like any house guest, seafood is best enjoyed fresh and doesn’t linger too long!
Scallops 101
Dry vs. Wet
The terms “dry” and “wet” describe how they’re treated after harvest. Wet scallops are soaked in a water phosphate solution on the boat to preserve them before freezing. While this process extends shelf life, it dilutes their natural flavor and increases water weight—meaning you’re paying more for less scallop at the market.
Dry scallops, on the other hand, skip the water and chemicals. They retain their natural flavor and firm texture but have a shorter shelf life. Unfortunately, most of them in seafood markets are the wet variety because they’re cheaper and last longer. For Scallopalooza, I went the extra mile—literally—driving 150 miles round trip. Trust me, the taste difference is worth it!
Diver Scallops
If you’ve ever spotted “diver scallops” on a menu, know that it doesn’t refer to a special variety of scallop but to the way they’re harvested. True to the name, diver scallops are hand-harvested one at a time by divers. This method is far more sustainable compared to dredging, which tears up the ocean floor indiscriminately.
The downside? Hand-harvesting is labor-intensive and costly, making diver scallops a rare find in most seafood markets. But if you care about flavor and the environment, they’re a standout choice when you can get them. Print
Scallops on Forbidden Rice
Dry Diver Scallops, seared to perfection, salt and peppered to taste on Forbidden Rice
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 16 large sea scallops
- 3 TBL unsalted butter
- 1 TBL olive oil
- Sea salt
- Freshly ground black pepper
- Forbidden Rice – get the recipe HERE
Instructions
- Remove the small side muscle from each scallop, rinse quickly in cold water, thoroughly pat them dry, then salt and pepper them
- Heat the olive oil and butter in a saute pan on medium high heat
- Gently add the scallops, cooking in batches to make sure the pan is not crowded and they do not touch. Sear them for 1-1/2 to 2 minutes on each side. They should have a golden crust on both and still be translucent in the center
- Remove them, plate, salt and pepper to taste, serve immediately