The real question is probably how not to eat a whole pack of wild-caught weathervane scallops from Alaska. Weathervane scallops are naturally plump, sweet and tender. You can highlight all of these delectable qualities by preparing them the right way, making it extremely likely that you’ll have no issues devouring an entire pack with a little help from a fellow seafood lover.
One pack of our scallops can easily (and abundantly!) feed two, if not more people, depending on how you plan to serve them. Weathervane scallops are wonderful over risotto, delicious with a big salad, and even a few can transform a plate of veggies into an unforgettable meal.
By the way, our weathervane scallops are “dry packed” scallops, sourced from fishermen who are proud to offer a premium product with no additives or fillers, chemicals that sometimes are used to make scallops appear fresher and larger than they really are — so what you see is always what you get, with no off-flavors or unexpected shrinkage as the scallops cook. Just pure, clean seafood.
How to Thaw Scallops
The best way to thaw scallops, especially because they’re packed so densely, is to remove their plastic packaging, set them on a large plate or tray — maybe even lined with a tea towel or paper towel — and defrost them overnight in the refrigerator. This way, they defrost evenly; excess moisture from the ice glaze used to flash freeze the scallops will get absorbed by the towel that you’ve laid out beneath the scallops.
For those times when you really want to thaw the scallops quickly, check out our guide on how to properly thaw your seafood for details.
How to Save Some Scallops for Later
If for some reason you want to enjoy part of the pack of scallops now and the rest at another time, rather than leaving an unused portion of scallops in the refrigerator for a few days, we recommend refreezing them.
Simply split up the raw scallops once your pack has just thawed enough to crack apart, then seal the unused portion in a freezer-safe bag and stash in your freezer for later use. Unlike more delicate seafood like fish, scallops happen to freeze quite well; as long as they’re stored in an airtight bag, refreezing scallops that are partially thawed shouldn’t diminish their quality in any noticeable way. If you can, though, try to enjoy the refrozen portion within the next couple of weeks, since they're no longer in vacuum-sealed packaging.
Tips on Preparing Scallops
When using dry cooking methods to prepare your scallops, it’s crucial to pat them dry. This ensures that you’ll get a proper sear or crust on the exterior, whether you’re broiling, pan-frying, grilling, or baking them. As with any seafood, excess moisture on the surface will cause your proteins to steam rather than broil/fry/grill/bake. Of course if you’re steaming the scallops, this step isn’t necessary.
One thing to keep in mind when preparing scallops is that surface area is your friend. Crowding the scallops into your cooking vessel of choice can inhibit searing when you’re using dry methods; with wet methods, it can lead to unevenly cooked scallops. Regardless, do not crowd your scallops into your cooking vessel.
Depending on how big your cooking surface is, you may need to cook your scallops in batches in order to prepare them; when searing, for example, you must place your scallops into a pan with at least an inch of space between each scallop so that they don’t steam one another as they cook.
For tried and true scallop prep, you’ll want to pan-fry them until they’re perfectly seared with a golden crust.
For high-heat, low-maintenance cooking, try broiling your scallops. There’s no flipping involved, and the broiler will add some texture to the surface of the scallops as well as some charred flavor.
To cook scallops al fresco, we suggest threading them onto skewers for easy handling on a grill. Make sure your grill grates are clean, lightly oiled, and seriously hot in order to get gorgeous grill marks on the scallops. They'll need 2 minutes per side, maximum.
For a flavor-infused take on preparing scallops, try steaming them.
