Scallops: I look for large sea scallops since they taste sweet. I also prefer fresh scallops. Frozen scallops will work in this recipe, so check the tips section below for tips on thawing them before cooking.
Oil, salt, and pepper: I cook my scallops in a hot skillet with some oil. Any high-heat oil works. I especially love avocado oil. You’ll also want to season the scallops liberally before cooking them.
Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don’t have flour or are gluten-free.
Butter, garlic, basil, and lemon: It’s hard to describe just how delicious our garlic basil butter is with these seared scallops. I highly recommend it, and it only adds a minute or two of cooking time.
Samantha L.
Buying seafood here is so easy! The quality is exceptional, and my family loves the meals I prepare
Jessica M.
I appreciate the sustainable sourcing. The seafood tastes amazing, and I feel good about my choices
Emily R
I appreciate the sustainable sourcing. The seafood tastes amazing, and I feel good about my choices
Michael T
The salmon we ordered was incredibly fresh. I’ll definitely be back for more
David K.
Great selection! The clams and oysters were top-notch
Ryan P.
Cooking with their seafood has elevated my dinner parties. My friends love it
James H.
Restaurant-quality seafood at home! The scallops were delicious. Can’t wait to try more
