.5 pounds of scallops. as you will see

Scallops are bivalve mollusks of the family Pectinidae, found in coastal waters throughout the world's oceans. The culinary ingredient most commonly refers to the large adductor muscle that opens and closes the shell, which is prized for its tender, delicate texture and sweet flavor. The most commercially important species include the Atlantic sea scallop (Placopecten magellanicus), bay scallops (Argopecten irradians), and calico scallops (Aequipecten gibbus). Raw scallops are pale cream to ivory in color, with a firm but yielding texture. Bay scallops are smaller (½ to ¾ inch) with a sweeter, more delicate flavor, while sea scallops are larger (1.5 to 2 inches in diameter) and have a more pronounced, briny character.

Scallops are versatile in the kitchen, suited to rapid-cooking methods that preserve their tender texture. They are commonly pan-seared at high heat with butter or oil until lightly caramelized, served simply with lemon and herbs. In Asian cuisines, they are steamed, stir-fried, or served raw as sashimi. Scallops feature prominently in Mediterranean preparations—ceviche, pasta dishes (particularly in Italian cuisine), risotto, and bouillabaisse. They are also grilled, baked en papillote, or lightly poached. The roe (coral), when present, is edible and adds richness. Scallops pair well with white wine, citrus, herbs like tarragon and parsley, and aromatics such as garlic and shallots.