or frozen sea scallops

Sea scallops (Placopecten magellanicus and related species) are large bivalve mollusks characterized by a rounded, ridged shell and a single adductor muscle—the only portion typically consumed. Native to cold Atlantic waters, sea scallops are distinguished from bay scallops by their larger size (up to 2 inches in diameter) and sweeter, more delicate flavor. The edible muscle, ranging from white to pale pink, has a tender, slightly sweet taste with subtle briny undertones. When frozen, sea scallops are typically IQF (individually quick frozen) shortly after harvest, a method that preserves texture and quality when properly thawed.

Frozen sea scallops are versatile in preparation, lending themselves to pan-searing, broiling, grilling, and poaching. Their firm texture and mild flavor make them suitable for both classical French techniques and contemporary preparations. Common applications include scallop meunière, ceviche, coquilles Saint-Jacques, and Asian stir-fries. The adductor muscle's natural sweetness pairs well with butter, garlic, white wine, lemon, and Asian aromatics. Care must be taken to pat scallops dry before cooking to achieve proper browning and to avoid overcooking, which renders the meat tough and rubbery.