Wary Of Raw Scallops? Scott Conant's Seasoning Tips Will Make You A Believer

Prepping raw scallops for seasoning

To achieve the ultimate grilled scallops, there are essential preparation tips to consider. However, when it comes to serving them raw, the process is quite simple. If you want to present your scallops differently than Scott Conant's diced style, try slicing them into even, round pieces (approximately ¼ inch thick) and arrange them in a fan shape on a plate before adding your dressing. Additionally, keeping the scallops chilled will enhance their flavor.

If you're worried about the safety of consuming raw scallops, there are some key purchasing guidelines to follow to ensure their freshness. Look for scallops that emit a pleasant, sweet aroma, and steer clear of those that appear milky or have a fishy smell. It's advisable to choose shellfish labeled as "dry packed," which means they contain no additives (this is why wet-pack scallops should be avoided). While bay scallops are smaller and may not be ideal for this preparation, larger sea scallops are a better choice. Although frozen scallops can be useful for cooked dishes, freezing can alter their delicate texture, making them less desirable for raw consumption.

"Once you experience a raw scallop, especially a super fresh one, it's tough to go back to cooked scallops," Conant remarked. After trying your hand at his simple seasoning suggestions, you might find yourself sharing the joys of raw scallops with others.