Local Dry Sea Scallops, 10-20/lb

Contains Shellfish

Ever had creamy, tender, flawlessly seared scallops at a restaurant and wondered why your own often come out watery or overcooked? The secret to that succulent sear is a hot skillet and dry scallops. These little gems come to us fresh from local dayboat fishermen. Since they're not treated, they won't retain the water that wet scallops do. To get that beautiful browned effect, simply heat your pan on high, add a smashed garlic clove and a little olive oil, and brown your scallops to luscious perfection on both sides.