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Our Big, Fat, Exclusive New England Scallops

Our Big, Fat, Exclusive New England Scallops

by Brian Wubbena, Truluck’s Director of Culinary

overhead picture of Truluck's scallops with popcorn picatta sauce and topped with fresh chives

We might be biased, but we think our scallops are one of the best on the market. They’re untreated with terrific taste, texture, and size.

Our scallops come from New Bedford, Massachusetts. The port is the largest natural scallop producer in the United States. These boats are run by multi-generational fishermen who take a huge amount of pride in their craft and are insanely protective of the resource, never treating them with chemicals. A lot of producers will soak their scallops in chemicals that allow them to take on water weight, appear bigger and sell for more. This is a big deal because no one wants harsh chemicals in their food, and that water weight absorbed is pushed out when cooked so that they shrink. This compromises the cell structure so the muscle itself becomes flabby and mushy. Good fish + caring producers = a winning combination for sustainability—something Truluck’s always keeps in mind.

picture of The Italian Princess scallop boat going out to sea picture of scallop fisherman bringing in a catch of scallops

Proper sizing is important to us—especially when it comes to scallops. Our scallops are U8s, meaning they’re less than 8 per pound. U8s represent less than 1% of the scallops on the market. We want to bring you the best quality available, and the bigger the better.

picture of freshly deshelled scallops picture of a large catch of scallop shells

Scallops are natures pillows. They are delicate and, when cooked correctly, are what dreams are made of. Unfortunately, people rarely cook them right, often due to the sizing issues we previously mentioned. Over time, it has become standard practice for restaurants to blast scallops over high heat to get that signature golden brown crust that everyone desires, but that’s not actually the best way to achieve a perfectly cooked scallop. Scallops are chock full of sugar, so the crust should be achieved by caramelizing that. Using high heat and oil just fries them, whereas low heat and a teeny tiny bit of oil properly cooks this dish. The important thing to remember is, the longer a dish stays in the pan, the more it cooks so when it comes to scallops you need larger shellfish for the sugars to caramelize before it overcooks. Cooking them this way does require more time and effort, but it’s worth it. Check out this demo below:

Chef Brian Shows Us How to Cook the Perfect Scallop

picture of a freshly caught scallop in the shell picture of Truluck's scallops with popcorn picatta sauce and a fresh lemon

At Truluck’s, we’re proud of our scallops. They’re often the first thing our chefs learned to cook successfully in their careers and are always near and dear to our hearts. We hope that you try cooking them yourself (with our Superior Seasonings) or come on in and let us do it for you. Your table is waiting.