There are many species of scallops in the sea, but you will find two general categories at the fish market. Sea scallops are typically about 1 1/2 inches in diameter and are between 20 to 30 per pound. Bay scallops smaller and are typically about 1/2 inch in diameter and are between 70 to 100 per pound. When purchasing scallops look for plump meats in clear juices without shell particles or grit. The juices should not exceed 10 percent of the total volume. The scent should be a fresh ocean scent and not a sour or sulfur like scent. Scallops should be firm and moist and should retain their shape when touched. To store scallops refrigerate, covered in the juices, for up to 2 days. You may freeze them for up to 3 months; however I think that they lose their flavor when they are frozen.
1 Pound Fresh Sea Scallops
5 Teaspoons Butter
1/3 Cup Chicken Broth
1/4 Cup Frozen & Thawed Pineapple Orange Juice Concentrate
1 Teaspoon Grated Fresh Ginger
Rinse your scallops. Pat them dry with paper towels. In a large skillet melt the butter over a medium high heat. Add the scallops to the skillet. Cook for 3 minutes until the scallops are opaque. Make sure to stir frequently. Remove from the skillet, transfer to a plate and keep warm by covering with foil. For the sauce, add the chicken broth, juice concentrate and ginger to the skillet. Bring to a boil. Boil, uncovered, for 3 minutes until the sauce is reduced by about half. Spoon the sauce over the scallops. Serves 4