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scallops - whole bay scallops or sea scallops cut in half

SeafoodYear-round availability varies by region and species; Atlantic sea scallops peak November through March, while bay scallops are strongest May through October in North America. Farmed and frozen scallops ensure consistent year-round supply globally.

Scallops are an excellent source of lean protein and selenium, with minimal fat content and significant levels of vitamin B12 and zinc. They are naturally low in calories while providing important micronutrients for metabolic and immune function.

About

Scallops are marine bivalve mollusks belonging to the family Pectinidae, found in coastal waters worldwide. Bay scallops (Argopecten irradians) are smaller specimens, typically 1–1.5 inches in diameter, with sweet, delicate flesh, while sea scallops (Placopecten magellanicus) are substantially larger, reaching 1.5–2 inches or more, with firmer, more robust muscle tissue. Both varieties are prized for their sweet, briny flavor and tender texture when properly prepared. The edible portion is the adductor muscle that controls the shell's opening and closing; the roe (coral) is also eaten in some culinary traditions. Scallops have a pale white to cream-colored appearance and develop a golden-brown crust when seared at high heat.

Scallops are harvested year-round in various regions, with both wild dredging and aquaculture methods employed globally. They are sold fresh, frozen, or occasionally dried, and are often treated with sodium tripolyphosphate (STPP) to retain moisture—"dry" or untreated scallops are preferred by many chefs for superior browning and flavor concentration.

Culinary Uses

Scallops are celebrated in diverse cuisines, from French classics like coquilles Saint-Jacques to Japanese sashimi and Asian stir-fries. Bay scallops are ideally suited to delicate preparations—pan-seared with butter and lemon, added to pasta dishes, or served raw in ceviches—due to their tender texture and subtle sweetness. Sea scallops, being larger and firmer, withstand more robust cooking methods: high-heat searing to develop a caramelized crust, grilling, or incorporation into seafood stews and risottos. Both are versatile with minimal accompaniment required; their natural brininess pairs well with acidic elements (citrus, vinegar), aromatic fats (brown butter, garlic oil), and fresh herbs. Proper cooking technique is essential—overcooking rapidly transforms their delicate muscle into rubber.

Forms & Preparations

Whole bay scallops — Small specimens (1–1.5 inches) with intact adductor muscle, ideal for pan-searing whole or adding to pastas and risottos without further cutting.
Sea scallops halved or quartered — Larger specimens cut to uniform thickness (approximately ½ inch) for even cooking, commonly used for searing or skewering.
Sliced scallops — Thin horizontal cuts, typically from sea scallops, used for raw preparations such as crudo or ceviche, or rapid cooking in wok and stir-fry applications.
Dried scallops (conpoy) — Traditionally used in Asian cuisine, particularly Cantonese, where they are rehydrated and shredded to flavor broths, rice, and vegetable dishes.
Roe/coral — The reproductive gland attached to the adductor muscle, eaten fresh or cooked, prized for its sweet, creamy texture and oceanic flavor in some cuisines.
Frozen scallops — Individually quick-frozen (IQF) at peak freshness; should be thawed slowly in refrigeration before cooking to minimize moisture loss and preserve texture.