Golden, buttery, and criminally easy to devour, this scallop recipe might be the most dangerous thing on your plate since that one time you dared to order gas station sushi. But before we dive face-first into hot butter and garlic, let’s talk scallops. Because not all of them are created equal.
Types of Scallops: What’s the Difference?
Scallops are all delicious little nuggets of oceanic joy, but depending on where they’re from and how they’re harvested, they come with different flavors, textures, and best-use cases. Let’s break it down:
🔹 Sea Scallops (Placopecten magellanicus)
- Size: Large (about 1.5–2 inches in diameter)
- Flavor: Sweet, briny, meaty
- Texture: Firm and chewy, great sear
- Best For: Pan-searing, grilling, skewers, main course
- Found In: Deep, cold Atlantic waters (think East Coast U.S. & Canada)
- Fun Fact: Sea scallops are what most restaurants serve as “scallops.” They’re your big boys.
🔹 Bay Scallops (Argopecten irradians)
- Size: Small (about ½ inch in diameter)
- Flavor: Extra sweet, delicate
- Texture: Tender and soft
- Best For: Stir-fry, pasta, chowders, ceviche
- Found In: Shallow waters and estuaries, mostly East Coast bays
- Pro Tip: They cook super fast, overcooking turns them chewy.
🔹 Calico Scallops (Argopecten gibbus)
- Size: Similar to bay scallops, slightly smaller
- Flavor: Mild, not as sweet
- Texture: A bit firmer
- Best For: Canned or processed scallop dishes
- Found In: Southeastern U.S. (Gulf of Mexico and South Atlantic)
- Often used in mass-market frozen seafood mixes. Not the star, but a solid backup dancer.
🔹 Diver Scallops (Hand-Harvested Sea Scallops)
- Type: Not a species, this refers to how they’re harvested
- Sustainability: ⭐⭐⭐⭐⭐ (hand-collected by actual scuba divers)
- Cost: $$$ (but worth it)
- Flavor/Texture: Same as sea scallops, but often fresher due to careful handling
🔹 Wet vs Dry Scallops
This one’s crucial, especially for a cooking blog:
- Dry Scallops: No chemical additives. Better browning, pure flavor. Your culinary BFF.
- Wet Scallops: Treated with a phosphate solution (STP) to preserve and plump them. Can taste soapy, hard to sear.
- If your scallops weep like a soap opera star in the pan, they’re probably “wet.”
| Type | Size | Flavor | Best Use | Notes |
|---|---|---|---|---|
| Sea Scallops | Large | Sweet, briny | Seared, grilled | Classic restaurant scallop |
| Bay Scallops | Small | Extra sweet | Soups, pasta | Cook fast or cry later |
| Calico Scallops | Tiny | Mild | Processed dishes | Budget-friendly filler |
| Diver Scallops | Large | Premium | Show-off dishes | Eco-friendly and hand-harvested |
| Dry vs Wet | N/A | Pure vs Meh | Searing or not | Always ask for dry if possible |
The Main Event: Pan-Seared Scallops with Brown Butter, Garlic, and Lemon Zest Crumb
Ingredients:
- 1 lb sea scallops
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 garlic cloves, finely minced
- Zest of 1 lemon
- ½ cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
- Sea salt & cracked black pepper
- Lemon wedges to finish
- Optional: dash of smoked paprika or chili flakes for attitude
Instructions:
- Prep the scallops:
Pat scallops dry with a paper towel. Season both sides with salt and pepper. - Crumb topping (Crunchy Sea Dust):
Melt 1 tbsp butter in a small pan. Add panko, lemon zest, and garlic. Toast until golden and fragrant (2–3 min). Stir in parsley and remove from heat. - Sear the scallops like a culinary gladiator:
Heat olive oil + 1 tbsp butter in a heavy skillet over high heat. Add scallops in a single layer, don’t crowd. Sear undisturbed for 1.5-2 minutes until caramelized. Flip and cook 1 minute more. - Brown butter blitz:
Add final tbsp of butter to pan, baste scallops briefly for bonus glory. - Serve with flair:
Plate scallops. Drizzle brown butter. Sprinkle with garlic-lemon crumb. Garnish with lemon wedge.
Wine Pairing:
Crisp, citrusy Sancerre or Albariño brings out that briny sweetness.
Ready to dive deeper into our sea-salted recipe series? Check out more Fish Friday feasts at angryoctopusdiving.com/fish-friday and join our crew of salty flavor-seekers. Don’t just eat seafood—conquer it.
Until next tide, Stay buoyant, stay wet, and sear responsibly,
Angry Octopus Out!
