The best scallops come from the deep waters in the NE Atlantic. They are consistently available and their firm texture and sweet, nut-like flavor make them an ideal option for appetizers or main dishes throughout the year. Newman's has procured frozen-at-sea (FAS) scallops directly from Capt. Bill Wells out of Seaford, VA for over 20 years. The scallops we buy are all natural, 'dry' scallops, flash frozen within hours of the catch, preserving their freshness and flavor. When scallops are not flash frozen at sea they are typically called 'wet' and treated with sodium tripolyphosphate additive to preserve their moisture through the long journey to market. Capt. Wells fleet has vessels processing both FAS 'dry' scallops and 'wet' scallops and Newman's selects only the 'dry' for the best flavor.
Scallops are a low fat seafood choice and a good source of both protein and the heart-friendly omega-3 fatty acids. Capt. Wells has a few recipes on their website and you can find some recipes here on our site. A simple appetizer we like for summer BBQ is prosciutto-wrapped scallop. To prepare, rinse and pat scallops dry. Sprinkle with olive oil, salt, pepper and some lemon juice. Add some chopped fresh rosemary, if desired. Wrap each scallop with a half slice (lengthwise) of prosciutto and fasten with a toothpick. Grill on medium-high heat for 4-5 minutes each side.
Don't feel like cooking? Leave it up to us and try the Grilled Scallop Salad at the Grotto.