+
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!

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

5 Brand-New Breakfast Sandwiches You've Never Tried
Recipe Round-Ups

5 Brand-New Breakfast Sandwiches You've Never Tried

by Chowhound Editors | The basic fried egg sandwich is a great dish in its simplicity. But we can't help tweaking, hacking...

5 Tomato Plant Care Tips to Maximize Your Harvest
How To

5 Tomato Plant Care Tips to Maximize Your Harvest

by David Klein | Growing your own tomatoes is satisfying on many levels. Their season is fast and high-yielding, making...

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers
Recipe Round-Ups

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers

by Pamela Vachon | After the New York Times notoriously published an article in May of last year lambasting the Aperol...

Beat the Summer Heat with Easy No-Bake Cookie Recipes
Recipe Round-Ups

Beat the Summer Heat with Easy No-Bake Cookie Recipes

by Joey Skladany | Summer has officially arrived and temperatures are climbing way too high in many places. If the thought...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.