Sea Scallops

It is a sad fact that truly fresh sea scallops are rarely, if ever, sold in the United States. The only way to be assured of their freshness is to buy them in their shells and shuck them to order. The amount of cooking they require is inversely proportionate to their freshness.

A popular method for preparing scallops is to sauté them in hot fat, usually butter. Unfortunately, when scallops are sautéed, their flavor is often altered—they take on a vaguely cloying sweet taste—and much of their delicate sea-like flavor is lost. When truly fresh scallops are available, they are best when lightly poached or braised and served immediately. Avoid methods that require holding the scallops for long periods while the poaching liquid is being reduced.