Scallops on Forbidden Rice

Scallops are easily my friend’s favorite shellfish. I love them too, so when he said he was coming to visit the wheels began turning. Thus was born the concept of “Scallopalooza”, a dinner focused on scallops. No snacks, apps, soup, salad or dessert. I knew this guy would dig it. Four different recipes with this as the first course, served on forbidden rice. It’s simple, quick and easy.

Scallops 101: Dry vs. Wet

Wet refers to what happens to them after harvest. While on the boat they are immersed in a water phosphate solution for preservation, then frozen. The phosphate dulls their flavor which is also diluted by the water. The process also adds water weight which you pay for by the pound at the market. Dry scallops are harvested in the same manner but stored without the water and chemical solution. It retains their natural flavor and texture but sacrifices some shelf life. Most found in seafood markets are the wet variety because it is cheaper and they last longer.

Diver Scallops

I’m sure you have seen these on restaurant menus but it is not a unique variety of shellfish. It refers to the harvesting method. Diver, as the name implies means they were gathered one at a time by hand. The alternative method by which most are harvested is by dredging the ocean bottom indiscriminately, ripping up everything in its path. Ecologically speaking the diver method is far better but also much more costly. That’s why you rarely see diver scallops in a market.

For scallopalooza I drove 150 miles round trip to buy dry scallops. Yes, they do taste that much better.