U-10 dry-pack scallops from the boat, kept on ice. The kind that browns like butter in a hot pan because it has not been soaked in phosphate.
Two labels matter on a scallop: dry-pack and day-boat. Dry-pack means the scallop has not been chemically soaked to inflate its weight — soaked scallops steam in the pan and never brown. Day-boat means the boat went out and came back the same day.
U-10 means fewer than ten scallops to a pound: big, plump, single-serving. We sell them dry-pack and day-boat when we can source both together. Ask what came in that morning.
Pan-sear only. Anything else wastes them.
Pat completely dry. Salt just before the pan. Screaming-hot cast iron, neutral oil. Place the scallops an inch apart — no crowding. Do not move them for two minutes. Flip once, 60 seconds on the second side. Butter, thyme, lemon, off the heat. Golden-brown crust, translucent center, done.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.
