Uppie's FarmhandScallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae. They are what is known as a cosmopolitan family of bivalves, meaning simply that they are to be found in all of the world’s oceans. Scallops are one of very few groups of bivalves to be primarily “free-living”, with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor.
While a few rare species cling to rocky shoals, the majority of species live on sandy substrates, and when they sense the presence of a predator such as a starfish, they escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves, have a ring of numerous simple eyes situated around the edge of their mantles.
Beyond having eyes, migrating, living free and being quite cosmopolitan, they are most commonly known for being shucked while alive, quickly seared in a hot skillet with olive oil and butter and then eaten with decadent abandon, often over pasta.
We have prepared ours with everything from pesto to chili powder but usually nothing more is needed other than kosher salt and fresh ground pepper.
First, pat them dry with a paper towel or they won’t sear properly. Season liberally with salt and pepper. Prepare a cast iron skillet on high heat, with olive oil. When the oil is hot but before it begins to smoke, add the butter and then the scallops. Do not disturb them as they cook, and let them sear no more than one minute per side.
Serve immediately with whatever dish you like.
Uppie likes them with linguine, fresh spinach, basil, tomatoes, garlic and parmesan.
Uppie's Farmhand
