These giant fresh sea scallops have a sweet, uniquely rich taste. The large size (at least 1.6 oz per scallop) allow seared scallops to be crispy and golden brown outside, while just warmed through inside. Before cooking, their meat is a shiny, translucent white or ivory and they are firm to the touch. After cooking their meat turns more opaque. Scallops are sorted by number of pieces to the pound; U/10 means under 10 scallops to the pound.
Scallops pair wonderfully with black truffles. When black truffles are in season, insert a slice of black truffle in the center of scallops and let the truffle flavor permeate the scallop flesh. Pan sauté and serve over a bed of creamed leeks. Alternatively, top seared scallops with caviar and serve on a bed of beet greens and mashed sweet potatoes.
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