Don't Be Fooled By Fake Scallops - Tasting Table (2024)

FAQs

How to tell fake scallops from real scallops? ›

As the meat portion of bivalves (clams, oysters, mussels), no two scallops will be shaped the same. They should all differ in size and have distinct grain patterns. Fake scallops will all look identical, usually as perfect cylinders, and be more solid and dense because they are cut out of a mold.

You want a hot skillet when pan-searing scallops.

If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

The high cost of scallops makes them a prime candidate for seafood fraud. Oceana claims that more expensive fish are misrepresented by other, cheaper varieties anywhere from 25–70% of the time.

These scallops are among the largest wild caught scallops. They are hand shucked at sea and quickly frozen to ensure Grade A quality with no added chemicals to preserve their water content.

Grilled Sea Scallops & Shrimp Skewers

A grilled skewer of each, served over rice with your choice of two sides.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Trader Joe's Sea Scallops are wild caught in the frigid coastal waters of Hokkaido, Japan and are some of the best we've ever encountered. They contain no additives of any kind and are frozen within hours of harvest, ensuring a naturally umami-rich, delicately sweet flavor profile and firm, slightly meaty texture.

Bay scallops and sea scallops are the two most common types of scallops. Bay scallops are more affordable than sea scallops, which are larger in size. When buying scallops, look for ones that are dry-packed.

Do all scallops have pearls? ›

The Department of Fisheries and Oceans, she said, estimates only 1-in-10,000 scallops produce pearls, and only 1-in-50,000 will produce one which is gem quality. The pearls are similar to others, in that they're formed out of calcium carbonate.

When in doubt, ask your fishmonger whether or not the scallops at the counter are wet- or dry-packed. Scallops are also labeled with an indication of how they were harvested. Sea scallops labeled as “diver scallops” were individually collected by scuba divers in order to minimize the impact on the ocean environment.

They are characterized by having two types of meat in one shell (the adductor muscle), called “scallop” which is white and meaty, and the roe, called “coral”, which is usually bright orange. Scallops have up to 100 simple eyes strung around the edges of their mantles like a string of beads.

Sea scallops have a saucer-shaped shell with scalloped or fluted edges. The upper shell is usually reddish-pink or brown in color. The lower shell is white or cream.

If you inspect your scallops and notice grayish spots or yellow discoloration, this can be a sign your scallops have begun to go bad. One of the easiest ways to tell if your scallops have spoiled is by doing the smell test. Fresh seafood should not have an offensively strong fishy or sour odor to it.