scallops

Scallops are bivalve mollusks (Family Pectinidae) harvested globally from both warm and cold saltwater environments. The edible portion consists of the adductor muscle that holds the two shells together, which is notably large and tender compared to other bivalves. Scallops are characterized by their sweet, delicate flavor and firm yet tender texture. Major varieties include the Atlantic sea scallop (Placopecten magellanicus), bay scallop (Argopecten irradians), and diver scallops from various regions. The product is typically sold either as individual muscles ("meats") or sometimes whole in shells. Scallops are often treated with sodium tripolyphosphate (STPP) as a preservative and to retain moisture, resulting in "wet" scallops; untreated versions are marketed as "dry" scallops and are prized for superior browning and texture.

Scallops are prepared in diverse ways across global cuisines. They are commonly seared in a hot pan until golden on both sides, taking only 1–3 minutes per side to achieve optimal texture; overcooking renders them rubbery. They feature prominently in Italian risottos and pasta dishes, Japanese sashimi and sushi, French preparations such as coquilles Saint-Jacques, and Asian stir-fries and steamed preparations. Scallops pair well with acidic elements (lemon, white wine), butter, garlic, and light herbs such as chervil and tarragon. They are also popular raw in ceviches and carpaccios. Dry scallops are preferred by professional chefs for their superior browning capability when seared.