Scallops, mollusks with a fan-shaped ribbed or smooth shell, were once described to me as Poseidon’s truffles, and I think it’s the perfect way to describe the sweet, tender taste of a scallop.
Sea scallops are my favorite seafood. I’d pick them over lobster or shrimp any day. Lucky for me, sea scallops were always in high supply during my childhood in Mystic, Connecticut. Bomster Scallops were just a few minutes away in Stonington, home of the last commercial fishing fleet in the state. So, when writing an article for The Latin Kitchen on picking up the perfect scallops I of course went to Bomster. Read the tips here and then try making one of these scallop recipes: Seared Diver Scallops with Passion Fruit Salsa or Parmesan Baked Scallops.
