Diver scallops refer to the method of harvesting. Instead of being dredged, these scallops are harvested by hand by actual divers. This is incredibly labor intensive, but far less damaging to the environment than dredging the ocean floor with nets.
The truth of the matter is that less than 1% of all the scallops harvested are really those hand harvested by a diver. Maine Diver Sea Scallops have become an industry standard for the ultimate in fresh, pristine sea scallop. These are simply the sweetest, best sushi quality scallops available anywhere. Fresh, straight from the sea to us within 24-hours of harvest!
Tips from Chef Nico on Preparation
Dry off the scallops, on a paper towel, and let sit for a few minutes
Season both sides then gently place the scallops into a hot sauté pan, using a neutral oil
Make sure the scallops are separated and have ample space between them
Sear each side until you get a nice crust and golden brown color, which typically takes a few minutes each side.
Remove the scallops and let them rest for a few minutes while you make your pan sauce. What I do is add some minced garlic and shallots then sauté, chop up some parsley, deglaze your pan with a cup of white wine and some fresh lemon.
When your sauce is reduced a little, add half of a stick of cold butter and turn the heat off. Stir in the melted butter, add some salt and pepper to taste and then add your parsley at the very end.
Hope you enjoy these beautiful diver scallops. They are incredibly sweet and tender. We are excited to carry them and hope to see you in store, picking some up to enjoy from home.