With a sweetness that caramelizes beautifully in a frying pan, sea scallops are considered a rare luxury food in much of the world. Sold directly by fishermen at farmers’ markets in the Northeastern United States however, they are both abundant and reasonably affordable. Never frozen and free of chemical preservatives, they are also much better than the supermarket variety. Scallops loose moisture once caught – avoid buying scallops that sit in their own juices. Sea scallops are caught year round while their fancy little cousins the bay scallops are only available during the winter months. For more on scallops, visit http://www.sallybernstein.com/food/columns/harlow/sea-scallops.htm.

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