Click to zoomDigby Scallops 10/20 Count (Frozen)
What it is
Digby scallops, ten to twenty per pound — plump, sweet and firm, named for the Nova Scotia scallop town that built its name on them. The size most people picture on a restaurant plate.
How we handle it
Dry-packed, meaning no water or preservatives added, and sold frozen by weight. Thaw in the fridge and pat them dry — with dry-packed scallops that takes seconds.
How to cook it
Sear them in a very hot pan for a minute or so a side until a deep golden crust forms, then finish with butter and lemon. They also slice beautifully raw for crudo. Seared Scallops with Brown Butter.
Good to know
Dry-packed scallops sear instead of steaming, which is why they brown like restaurant scallops. Count numbers refer to scallops per pound — a lower number means larger scallops.