Chi Lin serves fresh Maine scallops seared in a wok and topped with black pepper sauce.
Shrimp has long been the top crustacean, but the scallop is the mollusk of the moment. 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. RELATED • Consumers showing more interest in seafood • ...
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