Quick cooking is key to scrumptious scallops

For a long time, I avoided scallops because I had them overcooked too often.

Now I am a huge fan and regularly order them out when not preparing them at home.

Scallops are bivalve mollusks and the two fan-shaped shells are beautiful. The shells are the symbol for St. James, called Santiago in Spain. It is there where a shrine was erected in his honor.

Although there are many scallop varieties, they are generally placed into one of two broad categories: bay and sea scallops.

Bay scallops are very small and sweet. It takes about 75 to make a pound and they are usually only available fresh. The east coast is where you’ll find them more often than not and their season is in the fall.

Sea scallops are the less expensive larger type that you typically would be served in restaurants and would find in markets. These can be up to a couple of inches in diameter and are slightly chewy.

Sea scallops are in season now and will continue through mid-spring. Once it is harvested from the water, the shell doesn’t close again. That’s the reason why you usually only find them shucked. Refrigeration is the key to keeping the quality high because they are quite perishable. Plan on using them within a day (or two at the most) after purchase.

Frozen scallops are available year round. Make sure you follow the cooking instructions on the package exactly so they don’t become rubbery from overcooking.

Scallops need a quick cooking method, which is why I usually saute them. Occasionally, I’ll broil or poach them, but they have to be watched constantly. With either type, allow a third of a pound per person.

Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor. com