If visions of Chef Gordon Ramsey slamming his fist into an exploding scallop while yelling “It’s RAW” make you shudder at the thought of trying to cook them for yourself… then read on and get ready to go for some uptown cookery right in your own kitchen.

Extra large Digby scallops are way up at the top of my list of favorite seafood. But can they be enjoyed at home, or do you have to go to a fancy restaurant to get the most out of these tasty morsels? I wonder when I see  the continuous scallop disasters happening to chef hopefuls on the Hell’s Kitchen tv show. They’re burnt, they’re raw, they’re rubber yells Chef Gordon Ramsey. If they can’t get it right, how can I.

As it turns out, scallops are pretty easy to cook. I’m not much of cook to start with, but since I love scallops and have access to high quality seafood… I had to give it a try. I had no idea how to do it right, so I went to the information highway, read google, and searched “pan seared scallops” and this is what I found with a little input of my own.

Preparation

• start out by thawing the needed amount of our Extra Large Digby Scallops.
• once thawed give them a good rinse with cold water.
• pat them dry and season with a little salt. You don’t want any water going into the frypan as this will poach the scallops instead of giving them a good sear.
• you may want to remove the little muscle on the side of the scallop as it can be a little tough and chewy.

Cooking