Each Week Red's Best's Fisherman will offer us what they expect to be fresh off of their partner small boat day fisherman.
This fish and shellfish is extremely fresh and literally right off of their small boats. All fish are caught using small scale sustainable methods such as hook and line and small gill nets, so that ocean and fish stock damage is minimized. This ensures a sustainable future of quality fish for us, for the fisherman and the communities they live in.
Quality is much higher than what is usually available at retail stores for a number of reasons.
- Fish is handled less and arrives in your kitchen within a few days of harvest.
- These fisherman return each day with their catch and do not store or hold fish.
- All fish is wild caught and not frozen or processed in any way other than cutting or packaging for travel.
- Your fish arrives at Red's Best Monday morning, Farmers To You picks it up Tuesday, and you receive it Wednesdays and Thursdays.
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Pan seared scallops are a restaurant favorite, and local chefs prefer these small and very sweet bay scallops whenever they are available.
Heat a heavy skillet on high until it is quite hot. Pat scallops dry and season with salt and pepper. Drizzle a little vegetable oil in the hot skillet - it should shimmer and smoke a little. Arrange scallops in a single layer, flat side down. Reduce heat to medium and allow scallops to brown slowly, about 5 minutes. When they are nicely caramelized on one side, scallops will nearly be cooked through. Simply flip them over and finish cooking for an additional minute. Baste with butter, good olive oil, or lemon juice as the scallops finish cooking.
A nicely seared scallop stands on it's own or serve it alongside risotto or pasta, or a big pile of sautéed greens for a quick healthy dinner.
Keep refrigerated and eat within 5 days.