Scallops are one of my all-time favorite seafoods. I had pristine Hokkaido sea scallops sliced thin and served raw with shiso leaves at a local sushi restaurant the other day and I was reminded how sweet scallops can be.
No matter if they are New England sea scallops or the larger Pacific "weathervane" scallops, sea scallops are many a seafood cook's go-to appetizer. Seared with an herby parsley sauce, this recipe was a hit at a recent family gathering.
In wintertime, when all sorts of citrus are in season, I will sear my scallops with a blood orange sauce. The sauce is so deep it almost tastes like citrusy blackberries.
And don't worry about eating them: Sea scallops are considered sustainable by many of the seafood watchdog groups.
Photo copyright 2008 Hank Shaw
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