Scallops, mollusks with a fan-shaped ribbed or smooth shell, were once described to me as Poseidon’s truffles, and I think it’s the perfect way to describe the sweet, tender taste of a scallop.
Seafood lovers appreciate scallops pan-seared and quickly popped in the mouth, as a main ingredient in paella and even baked in parmesan. Scallops are one of those foods that are fairly easy to cook, even for those that can’t tell an oven mitt from a catcher’s mitt. The key is in picking out the perfect scallops for the dish you’re making.
“‘Quantity is enemy of quality,’ my grandfather used to say,” explained Joe Bomster of Stonington Seafood Harvesters about scallops.
Bomster and his family have been fishing for scallops for decades; he and his brothers were just kids when they started. Today, Bomster scallops are popular up and down the East Coast for their all-natural flavor, captured by freezing the scallops on the boat in five minutes or less.
“The only way you’re going to get a fresher scallop is if you’re on the boat when it’s caught,” Bomster said.
Read on for Bomster's tips on picking out the perfect scallop...