What's the difference between wet and dry scallops?

Scallops come in two versions: wet scallops and dry scallops, and we always want to try for dry. Dry scallops are freshly caught scallops that aren’t treated with any outside ingredients. Wet scallops have been treated with a preservative that theoretically has them last longer, but can add a kind of chemical taste. Most scallops today are sold dry, but it never hurts to check!

Can I make this recipe with bay scallops instead of sea scallops?

Bay scallops are the teeny cousins of sea scallops - they have the same taste and texture, but are much smaller in size. So the answer is yes, but with bay scallops you want to cook them for just a couple of minutes total so they don't get too dry and chewy. Don't try for the sear - they won't cooperate - just stir them around for a few minutes until they are just cooked.

Does it matter what kind of apple I use for this recipe?

I think the firmer apples (like Granny Smiths) hold up the best, but honestly any kind of apple is going to be just fine, so use your favorite!

Have a question that I didn't cover?

Drop it in the Comments section and I promise to answer pronto!

Scallops with Apples

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Tender seared scallops team up with sweet apple slices and chopped walnuts for this easy and elegant seafood supper!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

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1 cup rice
1 tablespoon olive oil
12 sea scallops (the big guys)
1 large shallot, peeled and chopped
2/3 cup white wine
5 tablespoons cold butter, cut into pieces
1 apple, cored and cut into small squares or matchsticks
1/2 cup chopped walnuts
Salt and pepper to taste

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Instructions

Cook rice according to package directions. Drain and set aside.
While the rice is cooking, heat oil in a large skillet over high heat. Add scallops and cook until just done, about 3 minutes per side (don’t move them while they are cooking so they get that nice sear). Remove from skillet, transfer to a plate and cover with foil to keep warm.
Turn heat down to medium high and add the shallot. Cook until tender, about 1-2 minutes.
Add the white wine and simmer for 5 minutes. Turn the heat down to low and whisk in the cold butter until melted.
Return the scallops to the pan along with the apple and walnuts. Stir for a minute or so until everything is covered with sauce and heated. Season to taste with salt and pepper and serve right away on warm plates.

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!

Find it online: https://www.framedcooks.com/scallops-with-apples/