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Home Cooking

How to Cook Bay Scallops?

zackly | Jul 29, 202005:39 AM     6

I plan to cook Mexican Bay Scallops for lunch today. I bought them at my local supermarket in the “fresh” seafood department. It’s always sketchy with supermarket scallops sold as fresh. The clerk claimed they were not previously frozen and did not contain added chemicals but then asked me “what kind of chemicals are added to scallops?” which didn’t inspire confidence in his prior assurances. Anyway, I plan to bake/broil them with a buttered seasoned Ritz Cracker topping, a technique I’ve used before and enjoy. How do you handle bay scallops? Should I brine? In salt alone or with sugar? Some people recommend a soak in seasoned buttermilk, good idea? Remember, these are ten dollar a pound scallops of dubious origin and quality (although they smell fine) not thirty dollar a pound Peconics or Nantuckets. Thanks!

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