What is the difference between Sea Scallops and Bay Scallops?
Bay Scallops are 1/2 inch in diameter, Sea Scallops are 1 1/2 inch in diameter
Sea scallops are bivalve mollusks with large, hard, white shells marked by radiating ribs and growth rings. Adult scallops form dense aggregations called “beds” on the ocean floor. Commercially valuable scallop beds are usually found at depths between 59 and 360 feet.
Sea scallops are filter feeders – they filter their food out of the water, which can help to improve water clarity by removing suspended materials from the water.
Sea scallops are harvested and rarely survive the trip to the water’s surface, so they are usually shucked immediately after capture. They are the largest and most important type of scallop. Because of the depths from which they are harvested sea scallops are also called Atlantic deep-sea scallops.
Cooking & Handling
Store shucked scallops refrigerated up to 2 days. Cover live scallops with a damp towel, refrigerate, and use at most one day later. A healthy live scallop should close tightly when tapped. Scallops freeze well.
The fresher the scallop, the more translucent it will be. “Wet” scallops are soaked in a chemical solution to preserve them and will be flabby and opaque as well as lose excess liquid quickly. “Dry” scallops or untreated scallops are best.
Though large, sea scallops cook quickly. Do not microwave scallops as they can explode at higher settings.
Scallops are a good low-fat source of protein and are high in selenium and B vitamins.
Flavors that work well with sea scallops are avocado, brandy, cilantro, cream, garlic, lemon, lime, mango, olive oil, papaya, sweet corn, sweet potato, tarragon, thyme, tomato, vinegar and white wine.
Cooking Methods Bake, Broil, Fry, Grill, Sauté, Steam
Spicy Seared Scallops
By Diana Rattray, About.com Guide
Scallops and Mimosa SauceDiana Rattray
- 2 pounds large sea scallops, about 18 to 20
- 2 teaspoons Cajun seasoning
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Dash freshly ground pepper
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
Serves 4 as a main dish or about 6 as a first course. More Recipes with Scallops
Scallops with Garlic
Bacon Wrapped Scallops
Creole Scallops and Rice
Scallops with Lemon Butter
Light Seafood SauceScallops
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