Our scallops are incredibly versatile and can be cooked in many ways, including any of your favourite scallop, clam and muscle recipes. You imagination is the only limitation. If you're looking for additional inspiration, check out our social media pages.
You can steam, BBQ, pan fry, boil, them, or even eat them raw. Keep in mind that because our scallops are caught live, you can still eat any that don’t open. Simply use a knife to pop open the shell. If you cooked too many, don't worry. Freeze the cooked left overs for use in your next chowder. A few notes to keep in mind:
You don't need to thaw them. You can cook them straight from frozen.
You can eat them raw, cooked, the or just the adductor (white meat).
There is a small black piece on the body of the scallop near the base of the shell. This is the digestive gland or stomach. This part of the scallop can taste strong or 'fishy' at times. If you find this flavour bothersome, try removing it prior to eating. The easiest way to remove the digestive gland is by using the shell as a knife to cut it off.
Many clam recipes ask to clean the clams in order to flus out any sand. You don't need to do that with our scallops. We flush them as sea. Any grit texture you experience is from their digestive gland. If it bothers you, try removing it.
If preparing in advance, be sure to keep them chilled and limit there time at room temperature to under 10 min. They develop a seafood flavour (almost bitter) when left at room temperature for too long.
Have you found a great recipe? Please share with us.
Steamed with Garlic Butter
This was our favourite way to eat scallops, until we tried out the method below. Please frozen scallops in a steamer after the water has come to a rolling boil. Steam until most of them open (approx 4 to 6 min). Cooking time varies with the amount of scallops your are cooking. Careful as they do get chewy if overcooked. If your doing a large pot, toss/stir the scallops to cook all of them evenly. When they are cooked to your liking, remove and serve. Drip your steamed scallop in garlic butter. You can also add some seasoning, like chilli power, to your butter to add some more flavour. If you're having issues separating the scallop from the shell, use the top half of the shell and scoop under the scallop (between the scallop and the shell). This is a great way to bing them to a party. Steam them at home, put all the meat in the fridge and clean the shells so you can use them to serve on later. At the party, serve them shilled o the half shell on a tray of ice. We love the Mignonette sauce (below) on this one. ** Be sure to keep them chilled or limit their time at room temperature to under 10 min. They develop a strong seafood flavour if left at room temperature for too long.
This is my new favourite way to cook our scallops. Take them straight from your freezer and put them on the grill. Most will pop open when they are getting close to cooked. The best way to determine if they are done is by touching the white meat and cooking them to your preferred consistency. The white meat will be firm to the touch when cooked fully. Remember that they are safe to eat raw. I personally like them best when they are just cooked and still soft to the touch. Play around with them and find out how you like them best.
You can eat them plain or top them with your favourite sauce. At the BC Seafood Festival, Chef Josh Gonneau served them with an delicious Maple Shallot Mignonette:
125 mL red wine vinegar
25 mL good maple syrup
A half to a whole small diced shallot
1 teaspoon chopped fresh dill
Salt and coarse cracked pepper to taste (should be little peppery)
Soup or Chowder
Add our scallops to your favourite soup or chowder. Simple place frozen scallops into your soup while its simmering and the soup will cook your scallops for you.
Cold Smoked Scallops
These scallops are our absolute favourite. We often enjoy them in a simple way - crackers and cream cheese. When we want to get a little more fancy, we pair them with a nice soft cheese like a Camembert and some red pepper jelly. They also go great on top of a sad, warmed up in a pasta or served on a beautiful baguette with some pesto sauce.
They also go great with the Maple Shallot Mignonette receipt above. If you have some shells kicking around from your regular scallops, place them on a cleaned half shell with a drizzle of the mignonette. Mmmmmmm.
Scallop Crudo with Pear and Fennel Slaw - Recipe by Chef Josh Gonneau
This recipe is good for 25 -30 scallops.
Pear and Fennel Slaw:
1 pear julienned (fine strips, thin as possible )
0.25 or 0.5 of bulb fennel
small amount red onion julienned
0.25 bunch fresh mint (torn) 5 tablespoons olive oil
2.5 tablespoon red wine vinegar
Salt and fresh ground pepper
Mix all ingredients and let stand for at least 45 mins.
2 tablespoon fennel
1 teaspoon turmeric
1 teaspoon coriander
3 bay leaf
0.25 teaspoon chilli flakes
Lightly toast spices together in a stainless pan until aromas released slightly (careful not to over toast). Once cooled blend in a spice grinder until fine.
Remove scallops from shells. Clean the shell, Wash and clean the scallop leaving just the white meat or "adductor". On ice or frozen rocks, place the scallop shells on top then slaw inside the shell. Place scallop on top and season with seasoning blend, sea salt, fresh cracked pepper and extra virgin olive oil. Garnish with microgreens, pea sprouts or baby cress.
**Stay tuned for more ideas and some recipes from our Chef Ambassador Josh Gonneau.