Some HUGE diver scallops

[ironchef]

I should've taken a picture of it before I cooked it--maybe I'll do it today at work--but we got these huge diver scallops in the other day. They were labeled as U-10s but they were more like U-6s. Each scallop was like 3-4 oz each. Here's a picture of the already cooked scallop that I also posted in another thread. I'll try and post a pic of a raw scallop as well. It's the size of a petite filet mignon.

[Jeekinz]

Mmmmm...scallops and whipped cream, Yum!


lol j/k

[sattie]

Yep... I love scallops!

[elaine l]

Those are lovely scallops....well under the foam. Just kidding, not a fan of foam.

[miniman]

They look great

[Constance]

IC, what do big scallops like that taste like in comparison to the smaller ones? Are they as sweet and tender?

[ironchef]

Okay, here are the pics of the uncooked scallop. I used a peeler for size referrence:





Constance, bay and sea scallops have different flavors. To me, bay scallops don't taste anything how a scallop should taste. I love the brinyness and flavor of fresh sea scallops.

[GB]

Wow those are huge. They look to be about the size of my fist.

[pdswife]

Once again...you've made my mouth water!

[BreezyCooking]

We're fortunate to get those hockey-puck-size lovelys here as well. The last time I bought them - FOUR came to a pound!!! And they're dry-pack as well, which is the only way I buy scallops these days. Don't need any chemicals added to & leaking out of my scallops, thank you very much - lol!

As far as sweetness & tenderness - they're just as wonderful (if not moreso because of the lack of chemical solution) as their smaller brethren.

My favorite ways of fixing them are to just briefly sear them in a cast-iron pan with a little bit of extra-virgin olive oil, & then either 1) serve them on a bed of baby greens graced with a bit of Asian Ginger Vinegarette or Thai Sweet Chili Sauce, or 2) serve them plated with a dollop of freshly-made basil pesto atop each one, with buttered Orzo pasta & a green salad on the side.