Bristol scallops are wild U.S. sea scallops that are sustainably harvested in the North Atlantic, hand-shucked and flash-frozen to lock in the freshness all the way to your kitchen. These Fair Trade Certified scallops are the first seafood ever to earn that certification, and every purchase supports American fishing communities and ensures the people who harvest and package your scallops are treated and paid fairly for their effort.
These scallops have a delightful melt-in-your-mouth texture, mild flavor, and endless versatility. Bake them or pan-sear them for the fullest scallop flavor and texture. Once they’re brought to room temperature, these dry scallops—with no added water or chemicals—will cook up quickly and present beautifully.
Sear like a pro with Chef Bryan
Searing is the art of getting your pan very hot and using the heat to create deep flavors and a caramelized crust.
- Season scallops with a liberal amount of kosher salt and a little fresh ground pepper. Let sit for 30 minutes.
- Control moisture by patting scallops dry with a paper towel.
- Heat sauté pan with 1 oz of neutral oil, like canola. When the oil begins to sizzle add a nugget of unsalted butter and swirl in pan.
- Reduce heat to medium and carefully place scallops in pan, leaving room between each one.
- Sear for 2–3 minutes then turn scallops over and cook for one more minute, turning off the heat. Remove the pan from the heat and let them finish cooking with the residual heat in the pan.
- 1 lb large sea scallops
- 1 tsp kosher salt
- Pinch of fresh ground pepper
- 3 Tbsp canola oil or vegetable oil
- 1 quart no-pulp orange juice
- 1 Tbsp whole grain mustard
- 2 Tbsp extra virgin olive oil
- 4-6 large leaves of fresh basil, thinly cut
- Season scallops with salt and pepper, let sit for 30 minutes at room temperature.
- In a cast iron or heavy bottomed sauté pan heat oil until oil begins to smoke.
- Pat top of scallops dry with a paper towel.
- Carefully place the scallops seasoned side down in the pan making sure not to splash hot oil. Place them carefully; do not drop them into the pan.
- Reduce heat to medium and sear for 2-3 minutes or until brown. Flip scallops with tongs then turn the heat off and let them sit for 2-3 more minutes. The heat from the pan will cook the scallop through the other side.
- In small pot over medium-high heat simmer orange juice until reduced to a quarter of its original volume.
- Cool the orange juice then place in a bowl with mustard. Whisk in oil and basil. Season with a little salt and pepper.
- Spoon over top of each cooked scallop.