Scallops are primarily harvested by dredging.  Since they die quickly out of water, they are shucked at sea and kept on ice or frozen immediately.  Many processors will soak scallops in chemical additives to artificially increase the size.  At Race Street Fish & Poultry we only sell “dry pack” chemical free scallops.  You can count on purchasing a scallop with a firm texture and sweet taste.  We feature both large sea scallops and small bay scallops. 

You can prepare scallops many ways.  They can be grilled, broiled, sautéed, stir fried or baked.  Be careful not to overcook them because they will become tough.  Scallops are also excellent cooked in lemon butter, tomato, or cream sauces.

Scallops in Lemon Butter Sauce

• 1 lb Sea Scallops
• 4 tbs. flour
• 2 tbs. olive oil
• ½ cup butter
• 1 shallot minced
• 1 clove garlic minced
• 3 oz. white wine
• 2 tbs. lemon juice (about ½ of a lemon)
• Salt & pepper to taste

Roll scallops in flour.   Melt ½ of the butter with the olive oil in a sauce pan. When oil/butter mixture is hot add the scallops.  Cook for approximately 1 minute on all four sides for a total of 4 minutes.  Add shallots and garlic and continue to cook for 1 minute stirring frequently.  Add wine and cook for 1 minute stirring frequently.  Turn off the stove and mix in the butter and lemon juice.  Serve immediately. 

Serves 2. 

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