Not all scallops are created equal.
Having scallops for dinner is a splurge over the usual Monday night meatloaf.
Scallops are bivalve mollusks, and inside their shells is sweet, tender meat.
Credit: Patrick Blake/Getty
When buying scallops to recreate your favorite restaurant dish, there are more than a few types to consider.
Youll likely seesea scallops and bay scallopsin the seafood case, but how do you know which to buy?
The most obvious difference between the two is size, but there are other distinctions.
Credit: Romona Robbins Photography/Getty
Whats The Difference?
Like oysters, clams, and mussels, scallops have two hinged shells that protect a soft-bodied invertebrate.
Its white adductor muscle connects the two shells and opens and closes them.
Credit: J Martinez Andrew/Getty
This white meat is the part we eat.
When it comes to types of scallops, there are a few differences to note.
Sea scallops are biggerthree times larger than bay scallops, to be exactand thicker than bay scallops.
The petite bay scallops are much smaller, about a half inch to an inch in diameter.
Sea scallops are still sweet, but they may taste saltier.
Bay scallops are most often used in soups and stews.
When you order seared or broiled scallops at a restaurant, they are usually sea scallops.
These merely signify the number of scallops it takes to make a pound.
), whereas U-30/40 means it takes 30-40 scallops to make a pound.
Bay scallops can get as small as 60-100 per pound.
Other labels you may encounter in the fish market are “wet packed” and “dry packed scallops.
Wet packed means the scallops come pre-brined in a preservative solution to extend shelf life and add water weight.
Keep your wits about you while harvestingscallops, unlike oysters and clams, can swim.
Are Scallops Good For You?
Besides being delicious, scallops are a healthy meal choice.
Scallops Recipes
Deciding which scallops to buy depends on how you will eat them.
To serve scallops as themain course, opt for the larger sea scallops.
They are substantial enough to sear, and you could round out the meal with your favorite sides.
Bay scallops are a less expensive option that can be used as an ingredient in salads or pastas.
They tend to overcook and work best for broiling or sauteing.
For the best seared scallops, choose large, dry-packed scallops.
They will stick to the pan, and then release when they have seared.
Use seared scallops inCreamy Rice With ScallopsorSeared Scallops With Lemon-Herb Rice.
Fun Facts
Maryland Department of Natural Resources.ShellfishBay Scallop.
USDA FoodData Central.Scallops, steamed or boiled.
