The Canadian cold ocean waters give this scallop meat a firmer texture then their Japanese and Australian cousins. This firm texture, is a better fit for a seared scallop. When searing scallops, use high heat, sear for 1-2 minutes per side, and leave the middle raw. Over cooking a scallop will taste like you’re eating rubber.

You can also find sushi grade Canadian scallops. You’ll taste the natural sweetness of the meat and the natural saltiness of the ocean, the actual firmness of the meat will give it some texture. Scallop ceviche might be our favorite way to eat this naturally flavorful seafood.

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