Scallops.
 

i had scallops tonight that were far better than any seafood dish i'd had before. i'm in santa fe, and at at La Boca. had the special tonight, a seared scallop with a blood orange "salsa". wow, really incredible dish.

i'm on the road 4-5 nights a week and would like to hear about suggestions of places around the world that offer amazing scallop dishes. before tonight, i hadn't had any magnificant scallops before, so i am eager to try more.

I do like scallops.I think the fresh"diver"scallops you cn find in high end placed are the best.
For some reason scallops,for the most part,just do not taste as sweet as thy used to.I often get a "baking soda"taste from them.I do know they are being treated with solutions much more often than they used to be-"fresh"scallops are often sold in vacum packed containers containing a brine solution.So unless you can see the shell(and sometimes the roe)frozen are often a better way to go.
Also be aware that a lot of "scallops"found under breading is actually shark or other cheap fish cut and flavored to look like scallops.

For great scallops you need to travel to Homer Alaska many of the resturants there buy their scallops fresh off the boats.
Besides being there in season,even the processed ones are great.
I know because I have about 25lbs in my freezer right now.

In addition to Homer AK, you will find equally good (if not better in the eyes of this Canadian :D) scallops that originate from Digby Nova Scotia.

http://www.townofdigby.ns.ca/

^^^ Very true. Most fish companies are packing scallops in this solution to retain moisture. The result....the after taste that you refer to.
I tend to buy my scallops fresh off the dock. If you are in NJ, go to Pt. Pleasant or other towns when the scallop boats come in. Incredibly sweet.

And please....do not overcook !!! They become rubbery at that point. A quick saute in butter...paired with a fine dry white wine... delicious !

Sorry Cloud Lounger sometimes I get a little carried away.
I'm sure there are many other places with great scallops.
akdude

If it were just a brine, there wouldn't be any particular worries,
but the stuff used to plump scallops is sodium tripolyphosphate,
which is much more effective but tastes nasty.

When you go to the fishmonger, make sure that 1. you trust
the person's honesty and 2. ask for "drys."

I love scallops or any seafood for that matter.

There's a fisherman at the local farmers market who has them straight from the boat next to his, and they are wonderful. "Dry" ones, the ones not pumped full of chemicals to make them retain moisture, and weigh more for the same amount of fish caught, are fairly easy to find around here this time of year, but the rest of the year not so easy.

I love scallops, and cook with them often.

Always ask if the scallops are dry packed or wet packed. You want dry packed scallops.

I like to wrap them in prosecutto and then quickly grill them and serve with a mango salsa.

scallops are great..

ive even had fresh (live at time of prep) scallop raw at my regular sushi place. the first time i special ordered it, the owner prepared the whole thing. the usual part was sashimi, then some kind of more muscley part for nigiri, and the rest in a loose roll. they stock it more regularly now.

when i do em at home, i pick em up at wegmans, prewrapped in bacon.

yum ^

I have caught some scuba diving, they never lasted more than 10 minutes after after coming up.

I can vouch for the sheer delightful flavor of the Digby Scallops - I was just there in August, and had some incredible seafood. I had the sauteed Digby scallops and lobster, and a very tasty seafood chowder with big chunks of scallops in it as well. YUMMMM!!!!

Actually, we didn't have bad scallops or chowder anytime on that vacation - Maine and Nova Scotia. Go figure!

My husband makes a wonderful dish - not sure what it's called, but it sounds french and starts with BRU - brooZHOW is how it sounds. He takes bay scallops, wraps them in bacon and wraps that in a tender filet, and then bakes with a wonderful light savory sauce. MMMMMMM>

Maki in Fosnavåg, Norway. Amazing amazing amazing.

Went to Nova Scotia a few Augusts ago and we had the same experience. Stopped at a roadside restaurant in Nova Scotia on the Bay of Fundy that didn't appear too touristy. Man, those scallops were unbelieveably tender and wonderful, not only there but everywhere else we went as well.