Please stop overcooking your scallops.
Scallops are bivalve mollusks. The part we eat is the adductor muscle, found between the two shells. There are two common varieties of scallops — bay scallops and sea scallops, named for where they are sourced, whether farmed or wild. Both types of scallops are available year-round, but are at their peak in late fall and winter. Their color ranges from pale pink to cream but color is not an indicator of freshness or flavor.
When shopping for scallops, you may see an additional label that indicates the quality of the fish. “Wet-pack” scallops are treated with a sodium-based brine, which increases their water retention and extends their shelf life. “Dry-pack” scallops are untreated, and are considered to be a more premium product . Why? Wet-packing scallops impacts their flavor and makes them more difficult to cook properly.
Scallops are also labeled with an indication of how they were harvested. Sea scallops labeled as “diver scallops” were individually collected by scuba divers in order to minimize the impact on the ocean environment. These scallops are more expensive, but are among the most sustainably sourced. Day-boat scallops are harvested on smaller boats that stay close to shore.If you’ve ever had chewy, rubbery scallops, then you know how important it is to not overcook them.
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