November 20, 2013 — Seared scallops are one of the fastest-growing seafood entrées on menus, according to Datassential MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants. As an entrée, seared scallops appear on 41 percent more menus than they did just two years ago.
Scallops appear on menus in all segments but are highly preferred by fine-dining restaurants, where nearly 70 percent of menus feature scallops as an appetizer or entrée. Though long a staple on fine-dining menus, seared scallops may be getting more attention because they are a luxury item that isn’t easily prepared at home and because many diners are looking more healthful, lighter dishes when eating out, according to some chefs.
Chef Tyson Wong Ophaso of Chi Lin in West Hollywood, Calif., offers Porcupine Black Pepper Scallops, wok-seared fresh-out-of-the-shell Maine scallops that are scored and then topped with a black pepper sauce, in large part to meet the demands of his hyper health-conscious diners.