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Melt-in-my-mouth-marvelous! Like nothing else! That’s how I remember my first bite of that mildly sweet (okay, seductive) scallop a friend gave me at a fancy restaurant in San Francisco. It was the kind of bite that makes you want to take another and another. Only it wasn’t mine. I was having the chicken. I soon vowed to never again have chicken in a restaurant that served fresh scallops. Many times since, those tender, succulent little morsels have made their way onto my plate as appetizers, salads and main dishes.

$x.xx =amount of savings will vary

And now you too can get your fill of wild-caught sea scallops from Marine Stewardship Council-certified sustainable fisheries this Friday, June 10^th, during our one-day sale for $9.99 per pound. You better try to beat me there, though, ‘cause they are only available at that price while supplies last! Our seafood expert tells me that these scallops are incredibly flavorful — "second to none!" They are individually frozen at sea within hours of being harvested, which is really unique. A scallop is a mollusk that lives in a fan-shaped, two-hinged shell that scientists call a “bivalve.” The shell is ridged or “scalloped” in appearance. Scallops can be large or small. The delectable, edible portion of a large scallop, known as a Sea Scallop, is a marshmallow-shaped muscle that has been overly developed by the rapid snapping of the shell as it moves short distances through the sea. The small varieties such as Bay or Calico Scallops look more like miniature marshmallows. Cooking scallops takes very little time but can be a bit tricky, so keep these tips in mind:

• Fresh scallops are not pure white; their colors can range from light beige to milky pink.
• Large scallops are fine for grilling, pan sautéing, breading and frying, or broiling.
• Small scallops are best suited for soups, stews, casseroles, salads, and stir-frying.
• Regardless of size, a raw scallop must always be firm to the touch with a fresh, mild slightly sweet scent.
• Once purchased, scallops must be refrigerated immediately, and ideally cooked within 24 hours.
• Be sure to pat them dry with a paper towel before sautéing in hot oil or butter.
• Whatever cooking method you choose, resist all temptation to over-cook! This is sure disaster for scallops. They can go from tender to rubber in a matter of seconds! Large scallops will cook in just 3 to 5 minutes; the smaller varieties are done in just a minute or two.
• If adding scallops to soups, stews or chowders, always add them right before serving, cooking just until they turn opaque; serve immediately.
• Resist the temptation to over-salt, over-spice and over-season — you don’t want to overpower their mild, delicate flavor.

If you’re ready for some serious scallop-seduction, look no further than these great ideas:

• Pair them with fruit; citrus, mango, papaya, veggie and/or fruit salsas all work great. Here is a recipe for Grilled Pineapple and Scallops Teriyaki and here’s another for Seared Scallops with Blood Oranges and Smoked Paprika Sauce.
• Serve seared or grilled over a bed of leafy greens tossed with light vinaigrette.
• Turn scallops into an appetizer like we did with Sautéed Scallops and Tomatoes on Garlic Toast.
• Toss cooked scallops into hot pasta.
• Add to simmering tomato sauce just before serving.
• Bake with tomatoes and cheese and serve with hot crusty bread.
• Add to soups, chowders and stews. You will love this recipe for Seafood Soup with Kale and Potatoes.
• Serve over hot cooked rice, or make Seafood Paella with Crab and Sugar Snap Peas.
• Scallops are delicious alongside pumpkin, fennel and white wine in Autumn Bouillabaisse.
• Gently poach in water or broth. Drain and marinate in favorite vinaigrette until well chilled. Serve with romaine lettuce, lemon, lime, orange or grapefruit slices.
• Sauté with leeks, peppers, tomatoes and mushrooms. Top with quality Romano or Parmesan cheese.
• Coat with a mixture of flour, salt, pepper, herbs and seasonings. Pan sear in butter or olive oil and serve garnished with fresh minced parsley and a wedge of lemon.

If you’re like me — a humble servant of the succulent scallop — I’m certain you have a favorite recipe! Let me know how you like your scallops. See you at the sale this Friday!