Fresh scallops, fished right here the same day, are one of our favourite meals. We like to take the scallops down to the shore with some butter and lemon and fry them up in a nice heavy cast iron pan over the fire.
One of the retired scallop fishers here says he used to love to eat the raw scallops while he was fishing. He swears by them as a preventive for sea-sickness. Given a choice between raw scallops and sea-sickness, I think I’d be inclined to take my chances with the chop.
Although they’re delicious when cooked, the important thing with scallops is to not overcook them.
Over medium-high heat, the scallops should be ready when they have just nicely started to show a golden outer crust. If you’re not sure, just break one open. If it tears in half for you and the flesh is white, it is done. If the flesh is translucent and clingy, it’s still raw and needs more time.
Learn more about Bay of Fundy sea scallops at THIS FISH