Thaw completely.
If frozen, thaw according to the package directions before searing. A frozen center makes even cooking more difficult.
The scallop field guide
A good sear.
A great night.
Know what you’re buying, care for it well, and bring sweet Maine scallops to the table with confidence.
From choosing the right count to the first golden bite.
01 / Choose
Choose the size for the plate.
Start with the count per pound, the treatment description, and whether you want fresh or frozen. Pick a size below for serving ideas.
The numbers describe size, not servings. “U” means “under.” These are size grades; each package’s exact piece count can vary.
Your selection · U/10
For an individually seared entrée.
Choose U/10 sea scallops when you want larger individual pieces on the plate. A simple side and a light sauce give the scallops room to shine. Plan portions by weight rather than a promised number of pieces.
Read the treatment description
Dry scallops. A better starting point for browning.
Dry scallops are sold without added water or phosphate treatment. Wet scallops have been treated to take up water, which can make browning harder. “Dry” does not mean dehydrated; you still need to pat the surface dry before searing.
Our fresh Maine scallop listing describes untreated, dry scallops. Check the treatment details on the product you choose.
Explore fresh Maine scallops →Dayboat
A short fishing trip.
Diver
A harvest method.
Fresh or frozen
The storage format.
These describe different things. Dayboat and diver are not opposing size or quality grades, and one does not automatically establish the other.
02 / Care & thaw
Plan the meal. Protect the scallops.
Fresh suits a meal soon after delivery. Frozen gives you room to plan ahead. Choose your format to see the care notes.
Frozen / A little more flexibility
Keep frozen. Thaw when you’re ready.
Put frozen scallops in the freezer promptly and follow the package directions. Plan to thaw them in the refrigerator, keeping them cold until cooking. Do not thaw them on the counter or in hot water.
Our frozen Maine scallop listing describes nitrogen freezing. That is a processing detail, not permission to skip cold storage or safe thawing.
Explore frozen Maine scallops →A quick arrival check
Inspect the packaging and condition, and follow the handling information included with your order. Keep scallops refrigerated at 40°F or below; follow any stricter product directions. Contact us promptly if you have concerns about your delivery.
03 / Prepare
A golden crust starts before the pan.
A few simple steps make the cooking easier.
Remove the side muscle.
If present, gently peel away the small, firm side muscle. Then pat the scallops thoroughly dry with a clean paper towel.
Get your pan ready.
Have a heavy skillet, a little oil, seasoning, tongs, and a food thermometer ready. Keep raw scallops separate from ready-to-eat food and use a clean plate after cooking.
Dry scallops still need a dry surface.
The treatment label and the preparation step are different things. Surface moisture must evaporate before browning can begin, so patting dry matters even when you bought dry scallops.
04 / Cook
Good heat. Some space. A gentle hand.
For plain, raw sea scallops. Prepared products, including bacon-wrapped scallops, need their own package or recipe instructions.
Heat the pan, then add oil.
Use a heavy skillet over medium-high heat. Add a small amount of oil suited to sautéing. It should shimmer; reduce the heat if it starts smoking heavily.
Season and give them space.
Season just before cooking. Set the scallops in the pan with space between them, and cook in batches when needed. Crowding encourages steaming.
Let the first side brown.
Avoid moving them constantly. Once a crust forms, turn them gently. If they resist lifting, give them a little more time rather than tearing the surface.
Check the center, then serve.
Cook until the thickest center reaches 145°F and the flesh is firm and opaque. Size, thickness, starting temperature, and pan heat change the timing; a brown exterior alone is not a doneness check.
Why are my scallops releasing water?
Check whether the scallops were treated, whether they were fully thawed and patted dry, and whether the pan was crowded. Surface moisture and crowding can prevent a good sear.
Why do they stick to the pan?
Use a properly heated pan and a little oil. Avoid moving the scallops too soon; once the first side has formed a crust, it is usually easier to lift with a thin spatula or tongs.
How do I avoid tough scallops?
Check doneness and remove them promptly once cooked. Thickness varies, so a fixed number of minutes is only a starting point. Do not leave cooked scallops sitting in the hot pan while you finish the sides.
05 / Serve
Make it a meal worth slowing down for.
Build a simple plate around scallops, or start with one of our dinners.
A scallop dinner for four
A meal centered on Maine scallops.
Explore the dinner →
Lobster & scallops
Two coastal favorites at one table.
Explore the dinner →
Scallops & Wagyu ribeye
A surf-and-turf occasion worth sharing.
Explore the dinner →Keep the finish simple.
Have your sides ready before the scallops go into the pan. A squeeze of lemon, a light sauce, or a little butter can complement their sweetness without covering it up. Serve promptly.
A different scallop
Bay scallops
Nantucket bay scallops are smaller than the large sea scallops in this guide. Follow the recipe’s weight rather than substituting them piece for piece, and adjust the method for their smaller size. Availability can vary.
Explore bay scallops →
A prepared option
Bacon-wrapped scallops
A separate format with its own preparation needs. Follow the product’s instructions so both the bacon and scallops cook properly; do not use the plain-scallop searing steps above.
Explore bacon-wrapped scallops →A few good questions
Before you turn on the stove.
Does U/10 mean exactly ten scallops in a pound?
No. “U” means “under,” so U/10 is a size grade for fewer than ten per pound. It is not a guaranteed piece count in every package.
Are dry scallops always fresh?
No. Dry describes the treatment; fresh or frozen describes storage. Check both details when choosing your product.
Are dayboat scallops and diver scallops the same thing?
No. Dayboat describes a short fishing trip; diver describes how the scallops were harvested. A trip length does not establish a harvest method.
Should I pick fresh or frozen?
Choose around the meal you are planning. Fresh scallops suit cooking soon after delivery; frozen scallops offer more flexibility when kept frozen and thawed as directed.
Ready to pick your scallops?
Confirm the size grade, pounds, and fresh or frozen format.
Shop Our Scallop Collection!
Our Gulf of Maine scallops are wild caught and offered in a variety of sizes. Larger sea scallops make an excellent entrée, while our smaller varieties and the bacon wrapped scallops make amazing appetizers or additions to your favorite recipes. Order scallops online from Maine Lobster Now today.
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