Famous for supplying high-quality meats to restaurants along the Front Range, Buckhead Pride now dives into seafood and scallops with the launch of the Denver Seafood program.
DiningOut had the opportunity to join Gabriel Easterday Westbrooke, National Director of Seafood Strategy for Buckhead Newport Meats, for an exclusive scallop cutting and educational session.
When preparing, scallops require careful handling. Without the right technique they can quickly turn rubbery and unpleasant. That’s why Westbrooke shared key tips on what to look for when purchasing and preparing scallops. Then we tagged on where to find some of the best plates in town.
How To Pick the Best Scallops
When selecting scallops, opt for dry-packed varieties, which have a lower moisture content. This helps the shellfish maintain a relaxed, jiggly texture to ensure a better sear on the outside. Also look for a glossy and translucent appearance. A good test is to give them a gentle shake. If they stay still and feel firm, they’re likely packed with excess water.
How to Cook Scallops
Make sure you have a solid pan to cook the scallops in, and heat it to medium-high. For that perfect sear, cook the scallops for two to three minutes on each side. This method leaves the center just a touch above raw, and gives the scallops that creamy texture inside we love. At the same time the caramelized crust enhances the natural umami. Be warned, overcooking removes moisture and leads to the dreaded rubbery texture we want to avoid.
Buckhead offers Northeastern scallops, an ideal option for searing. The company also sells Hokkaido scallops, which are known for a soft texture, creamy mouthfeel, and higher sugar content. Hokkaido are often used in raw preparations such as Japanese-Peruvian tiradito, where thin sashimi-style slices are dressed in a bright, citrus-forward sauce.
Scallops’ naturally delicate flavor makes them ideal for pairing with acids, fats, or a classic beurre blanc. So once you know how to make them right, then you can start dressing the.
Where To Eat
Ocean Prime
Ocean Prime delivers an upscale dining experience where seafood and steak shine in equal measure. Here chef Jesse Schantz offers the Surf N’ Turf ($29) appetizer featuring tender braised short rib and scallops with a gremolata sauce. Go bigger with the Sea Scallop ($55) entrée with golden, seared scallops over creamy parmesan risotto with English peas and citrus vinaigrette.
Steak lovers have plenty to choose from as well. With six cuts ranging from an 8-ounce Filet Mignon ($59) to a 12-ounce, bone-in Manhattan Wagyu ($110), which gets dry-aged and is sourced from Wesholme, Australia. You also can’t go wrong with the dessert menu, and our personal favorite is the Mile High Carrot Cake ($19), properly named for the city and boasts 10 layers of cream cheese icing and pineapple syrup.
Ocean Prime has two locations in Denver and Greenwood Village, the latter helmed by chef Ryan Finnegan. 1465 Larimer St., Denver, and 8000 E. Belleview Ave., Greenwood Village, ocean-prime.com
Ya Ya’s Euro Bistro
Ya Ya’s Euro Bistro brings together the flavors of Greece, France, and Italy, blending them seamlessly with American influences. The menu highlights seasonal ingredients with an emphasis on fresh seafood and steaks prepared by chef Phil Hoy. On warm days, the patio offers a picturesque setting overlooking a small park and pond.
Now to the scallops. An entree of these beauties runs $49 and features four large U10 scallops, served alongside marble potatoes, miso-glazed baby carrots, and an orange beurre blanc. Pair that with a glass ($14) or bottle ($56) of Southern Lines Sauvignon Blanc from New Zealand. 8310 E. Belleview Ave., Greenwood Village, yayasdenver.com
MacKenzie’s Chop House
Tucked into the basement of the historic Alamo Building in Downtown Colorado Springs, MacKenzie’s Chop House has been serving classic steakhouse fare in a relaxed yet upscale setting since 1997. Under executive chef Chris Heise, the menu strikes a balance between tradition and creativity, with rotating weekly specials that offer something new on each visit.
Starting at 5 p.m., scallops hit the menu in multiple forms. For those looking to add seafood to a steak, add on three pan-seared scallops ($34), which get finished in a white wine butter sauce. For the main event, the Diver Scallops ($40) entrée delivers three seared scallops over roasted tomato risotto and wilted spinach, and topped with a grapefruit butter sauce.
The Cioppino ($40), a San Francisco-style fisherman’s stew, rounds out the options with diver scallops, Alaskan king crab, shrimp, P.E.I. mussels, cod, and a house-made shellfish broth. All that is served with grilled ciabatta, perfect for dipping. 128 S. Tejon St., Colorado Springs, mackenzieschophouse.com
Bonny and Read
Restaurateur Joe Campana launched Bonny and Read as a tribute to pirate queens Anne Bonny and Mary Read. Through his restaurant he channels the women’s fearless spirit into a seafood-focused dining experience. With a commitment to bringing high-quality seafood to landlocked Colorado, the restaurant delivers “a slice of the coast” with freshly sourced ingredients.
Find scallops first on chef Nicholas Marrs’ appetizer menu with the Shrimp & Scallop Ceviche ($18), where citrus-cooked seafood meets sweet and hot peppers, avocado, and crispy sweet potato chips, perfect for scooping up every bite.
For entrées, the Sea Scallops ($42) take a creative approach with pan-seared scallops paired with chorizo, red bell pepper mousse, green chili polenta cakes, and grilled asparagus. Another option is the Cioppino ($36), with the rich tomato-based seafood stew filled with halibut, scallops, clams, mussels, shrimp, snow crab, and potatoes, and grilled bread. No matter which way you go, all paths lead to deliciousness. 101 N. Tejon St., Colorado Springs, bonnyandreadseafood.com
Sponsored by Buckhead Pride
