and 4 ounces scallops

Scallops are bivalve mollusks of the family Pectinidae, characterized by their distinctive fan-shaped shells and sweet, tender adductor muscle (the edible portion). Found in marine environments worldwide, scallops are harvested from both wild fisheries and aquaculture operations. The muscle is creamy white to pale pink in color with a naturally sweet flavor and delicate texture that becomes firmer when cooked. Species vary by region—Atlantic sea scallops (Placopecten magellanicus) are larger and meatier, while bay scallops (Argopecten irradians) are smaller with a more delicate sweetness. Diver scallops, hand-harvested from the ocean floor, command premium prices due to their superior quality and sustainability practices.

The roe (coral) is also edible and prized in some cuisines, offering a briny, rich flavor. Scallops are typically sold either fresh or frozen, and their quality is often indicated by whether they have been treated with sodium tripolyphosphate (wet-packed) or are untreated (dry-packed).

Scallops are versatile in the kitchen and appear across numerous culinary traditions. They are classically prepared by searing quickly in a hot pan with butter or oil to develop a golden crust while maintaining a tender interior—a technique that takes mere minutes. In Asian cuisines, scallops feature in stir-fries, steamed preparations, and raw applications such as sashimi or ceviche. They pair exceptionally well with citrus, garlic, white wine, and subtle herbs like tarragon and chervil. Scallops are used in pasta dishes, risottos, seafood pasta, and as a protein in light salads. Their delicate, naturally sweet flavor benefits from minimal seasoning and quick cooking to avoid toughening the meat.