Pan-sear some scallops as a delicious side to your salty-sweet, crabs!

North Atlantic Scallops, caught from ocean beds 60’-360’ under the surface, measure an average 1.5” in diameter.  On the boat, our crew shuck the adductor muscle or the plump meat from the shell instantly. Shucking on the boat keeps the scallops FRESH. 

How should scallops look?

Most scallops appear creamy white with a few “blushing” scallops that have a tint of orange to them.  It all depends on their diet, but these scallops sear into a clean, buttery taste.  Eat with assurance.  About 6 sea scallops contain about 25 grams of protein and 14% of the daily needed iron.

Keep the cooking simple.  Follow this easy recipe.

Consider lightly seasoning your fresh catch from Maryland Blue Crab Express with Old Bay. Drizzle extra virgin olive oil and a sprinkle of Old Bay and grounded pepper modestly in a hot skillet. Position the scallops in the skillet leaving space between each one.  Let the scallops sear for two minutes.  Avoid moving the scallops since this will detract from the “golden-brown.” Carefully turn over the scallops after two minutes. The scallops should turn opaque to a golden-brown from the searing. Place the scallops on a paper towel to soak up excess oil.  Quickly plate and serve.  Chefs call scallops the “jewels of the sea.”  After tasting wild-caught USA scallops, you'll know why!