Judy a la Carte: Scallops, A Seafood Delight

By Judy Gilliard, “Judy a la carte”

Ah, summer days and nights with sunny days and warm evenings.  During the summer, we tend to enjoy lighter meals that are bright and crisp.  Seafood fits the bill, especially the popular scallop, which is low in fat and easy to prepare.

Sea scallops, a type of mollusc, are the largest of the scallops. [Note: The term "scallop" refers to the entire sea creature, but the part that is commonly eaten is the round adductor muscle that holds the two halves of the shell together.]  You usually get approximately 10-20 sea scallops in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze them for later use. The raw meats are creamy white in color, or sometimes slightly orange due to the food (algae) they consume.  Scallops have a distinct, sweet odor when they are fresh.