Scallops Seared with Garlic and Parsley

Cooking Temperature

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Cross Contamination

• Scallops are mollusks; avoid cross-contact with other shellfish species including shrimp, crab, lobster, or cephalopods. Use separate cutting boards and utensils.

Storage

• Fresh scallops must be refrigerated at 40°F or below and used within 2 days of purchase. Store in coldest part of refrigerator away from ready-to-eat foods.

Handling

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High Risk Population

• Mollusk allergies can cause severe reactions including anaphylaxis. Individuals with shellfish allergies should avoid this dish entirely and be cautious of cross-contamination in shared cooking environments.

Allergen Warning

• Butter contains milk proteins. Individuals with milk or dairy allergies must be substituted with a dairy-free alternative. Clarified butter/ghee may be suitable for some milk-allergic individuals as it contains minimal lactose and casein.

Equipment Safety

• Hot butter foam presents burn risk; tilt pan away from body when basting and use long-handled tongs. Butter can ignite if overheated; maintain control of cooking temperature.