This week’s Secret Ingredient for Friday Foodie Fix is Scallops. Scallops are classified into two broad groups, the small Bay Scallops and the larger Sea Scallops. Bay scallops are generally found on the east coast. They are around 1/2 inch in diameter and average 100 per pound. Their meat is sweeter than that of a sea scallop. If you are on the west coast you may find calico scallops. The sea scallop averages 1 1/2 inches in diameter and around 30 per pound. Now you may have heard of diver scallops. That just refers to the ones that are hand-picked by divers instead of being harvested by trawling boats. They cost more and usually their shells are better looking.
The color of scallops range from pale beige to creamy pink. If you find ones that are stark white, they may have been soaked in water to increase their weight. Fall is the peak season for bay scallops on the east coast and midfall to midspring for sea scallops. When you purchase yours make sure to get them right into the refrigerator and use them in a day or two.
I really like to pair scallops with pork and especially chorizo. Here are a few of my recipes:
Now it’s your turn to share your original recipes using scallops. Use Mr. Linky or the comments section. Please link back to your original blog post and share the link love. Review the Friday Foodie Fix page for all the rules.
PLEASE only submit recipes with the Secret Ingredient. If you have a recipe from a previous week’s ingredient please go to the main Friday Foodie Fix page above and click on that ingredient. You will be taken to that page and you can still add in recipes.
Next week’s Secret Ingredient is ……………..Agave!