Sea scallops are typically found in sandy substrate at depths of 45 and 75m since the shallower waters are said to be too warm for them. They are caught using a dredging method which drags along the bottom of the ocean floor; catching the scallops that are generally congregated in aggregations that are known as beds. The dredges can be set to a certain size so that fisheries are able to target legal sized scallops to the best of their ability.
Scallop shell have a classic form, with smooth shell and edges with the most common size being around 80 mm in diameter. Generally, the shells have a pinkish-red colour, with some have stripped variations and darker shades. Some buyers may prefer the scallop meat with the roe on which is bright orange in colour and attached to the scallop meat itself though most buyer prefer their scallops without this roe as it can be very strong in flavour.
Seared scallops are by far the most popular and simplest way to cook them. Pat dry the scallops with a paper towel and season with salt and pepper. Add butter and some oil to a medium to hot skillet/pan and sear the scallops in the pan. Cook 2-3 minutes on either side or until the bottom has developed a golden crust. Serve the scallops with lemon wedges and spoon over some of the butter mixture. Garnish with chopped parsley.
Otherwise also known as the US Atlantic Sea Scallops we can confirm that these scallops hold one of the highest sustainability recognition and being certified by the Marine Stewardship Council (MSC). Catches are strictly monitored with suppliers not being allowed to go over their quotas.