Sea Scallops with Fresh Corn
and Tomato Sauce
4 teaspoons olive oil, divided
1 teaspoon finely chopped shallot
1 teaspoon chopped garlic
Kernels from 2 large ears of corn
1 teaspoon finely chopped
Salt and pepper
1/2 cup milk
1/2 pound plum tomatoes,
seeded and chopped
1 tablespoon chopped
1 tablespoon chopped
30 Kirkland Signature sea
1. Heat 2 teaspoons olive oil in a sauté
pan over medium heat. Add shallot and
garlic; cook until translucent.
2. Add corn, 1 teaspoon basil, and salt
and pepper to taste. Cook until corn is
lightly browned, 4 to 5 minutes. Stir in
milk and remove from heat.
3. Purée the corn mixture in a food
processor. Force the purée through a
fine sieve into a small saucepan; discard
the solids in the sieve. Keep sauce warm
over low heat.
4. Place tomatoes, parsley and 1 table-
spoon basil in a bowl and toss. Season
to taste with salt and pepper.
5. Pat scallops dry and season to taste
with salt and pepper. Heat 2 teaspoons
olive oil in a large nonstick skillet over
medium heat. Add scallops and sauté,
turning once, for 4 to 5 minutes, or until
6. To serve, place about 2 tablespoons
of corn sauce in the center of each
plate. Top with 5 scallops. Spoon toma-
toes over the scallops. Makes 6 servings.
Recipe from Cooking in Style The Costco Way.
Costco’s scallops are not bought at auction. They are hauled up from the ocean floor
onto small seven-member-crew boats, then
quickly shucked, rinsed and bagged by hand
and stored on ice until arrival at the port of
New Bedford, Massachusetts.
Kirkland Signature processing plants are
at the dock, so there’s no worrisome travel
time or additional handling. A USDC inspector is present full-time during the entire process, from unloading to final packing. The
inspector must first determine if the scallops
from the boat will meet the Grade A quality
standards for freshness, odor, size, moisture,
texture and color. Those that pass are cleaned
again to remove sand, further checked by the
official for quality, sprayed with an ice-water
mist to prevent dehydration, individually
quick-frozen and packaged. No sitting or
soaking time is allowed.
Bill notes, “We don’t drive to a price but
to a program … a Grade A program.” Lucky
for us, Costco frozen raw scallops are also
reasonably priced. At the time of this writing,
Road Show U-10s are $10.49 per pound, a
5-pound bag is $9.99 per
pound and 30-pound cases
can be purchased for $9.48
per pound or less.
Costco scallops are par-
tially thawed for the U- 10 Road Shows, so eat
these beauties within a day or so as they are
best if not refrozen. U- 8-12 freezer scallops,
in a 2-pound resealable bag for $19.99 ($9.99
per pound), are good for about three months
if kept frozen properly.
Cast your net this summer around
Costco’s U.S. Grade A Kirkland Signature raw
sea scallops. Your friends and family will
applaud your savory catch. C
and Pat Volchok
IT’S HARD to believe reputable
retailers continue to sell scallops
treated with sodium tripolyphosphate (STP). To prove this point,
Costco seafood buyers Bill Mardon
and Ken Kimble purchased frozen
samples around the country and
shipped them to Costco’s quality
assurance lab in Seattle.
Costco’s corporate quality assurance lab manager, Robin Forgey,
analyzed the moisture content of
each while I watched. She reminded
me, “The natural moisture level of
the vast majority of all North Atlantic
sea scallops is 80.5 percent or less.
The higher the percentage of moisture, the greater the likelihood that
something in the processing methods, such as STP, allowed the scallops to absorb more water. STP is
supposed to be listed if used.”
Only two brands, one of which
was Costco’s, did not register above-normal levels of moisture, even
though none of the brands reported
The results speak volumes.—PV