Scallops don't need a lot of bells and whistles to be delicious-just a quick sear and finishing with lemon and butter will do the trick. In order to get to that point, you need to know a few things about these bivalves. For a start, what's the difference between bay scallops and sea scallops? And like other kinds of seafood, including toothfish (often called Chilean sea bass), are scallops at risk for being over-harvested? We spoke with Michael Kohan, the Alaska Seafood Marketing Institute's technical director, and Ryan Bigelow, Seafood Watch Senior Program Manager, to learn how to shop for scallops.
Shopping for Scallops
Make sure to buy farmed scallops or U.S. wild-caught scallops to ensure that they are sustainable. And how do you spot (and avoid) a bad scallop? "When shopping for any kind of scallop, look out for discoloration, any ice crystals that have formed, and any oxygen exposure," advises Kohan. Freezer burn or broken seals are signs that frozen scallops have been exposed to oxygen, which deteriorates their quality.
Choosing Between Wet Versus Dry Scallops
"Wet [packed] scallops have been treated with water and chemicals to increase their weight and shelf-life," says Bigelow. Dry packed scallops do not contain any additives and will exude very little water. Because of this, they are the preferred choice for chefs and savvy home cooks. Before cooking scallops (wet or dry), it's important to pat them dry; any excess moisture that leaks out will prevent the scallops from getting a delicious golden sear. Another reason to choose dry scallops: When wet scallops are cooked, they shrink in size so the post-sear size of a portion will be smaller.
What's the Difference Between Bay Scallops and Sea Scallops?
Size is the most obvious difference when distinguishing bay scallops and sea scallops; sea scallops are much larger than bay scallops-nearly three times the size. Contrary to their name, the majority of sea scallops are farmed raised, which our experts note is a sustainable practice that produces quality seafood. Sea scallops are what you'll get if you order seared scallops in a restaurant. Bay scallops are sweeter, more tender, and typically used in seafood stews and casseroles. They're only found on the east coast in bays and harbors.
Male Versus Female Scallops
There is a visible difference: Male scallops have the classic white hue you usually see at the seafood counter. Female scallops are more of a bright pinky-peach color. When cooked, however, male and female scallops taste the same.
Are Any Varieties of Scallops Endangered?
According to SeafoodWatch.com, Monterey Bay Aquarium's program that helps offers recommendations for maintaining a sustainable ocean, 28 of the 30 scallop varieties profiled are considered "Best Choice," the highest rating offered. Only two out of the 30 considered a "Good Alternative," which they define as "buy, but be aware there are concerns with how they're caught or farmed." "Scallops, like most mussels and clams, are a great choice for eco-savvy consumers," says Bigelow.
Scallop Nutrition
"Eat just two or three scallops and you're consuming 17 grams of protein, omega-3 fatty acids, and vitamin B12. Such a small amount of seafood can really impact your health in a great way," says Kohan. So go ahead and enjoy Sea Scallops Over Shallot-Herb Pasta, Grilled Scallops with Blistered-Yellow-Pepper-Relish, or an under-30 minute Baked Scallop gratin made with bay scallops for a delicious and healthy meal. "Scallops are such a rich and succulent meal that you really don't need to add much else to make them taste good," Kohan says.
FAQs
"When shopping for any kind of scallop, look out for discoloration, any ice crystals that have formed, and any oxygen exposure," advises Kohan. Freezer burn or broken seals are signs that frozen scallops have been exposed to oxygen, which deteriorates their quality.
What you should check when purchasing scallops? ›
When in doubt, ask your fishmonger whether or not the scallops at the counter are wet- or dry-packed. Scallops are also labeled with an indication of how they were harvested. Sea scallops labeled as “diver scallops” were individually collected by scuba divers in order to minimize the impact on the ocean environment.
How do you know if you are buying real scallops? ›
As the meat portion of bivalves (clams, oysters, mussels), no two scallops will be shaped the same. They should all differ in size and have distinct grain patterns. Fake scallops will all look identical, usually as perfect cylinders, and be more solid and dense because they are cut out of a mold.
What is the grading system for scallops? ›
The smaller this number range is, the larger (by weight) the scallops are. You may also see size designations that read "U/10" or "U/15." In these cases, the "U" stands for "under," indicating that it would take fewer than 10 (or 15) scallops to make up a pound. U/10 scallops would be the biggest ones available.
Which is better, sea or bay scallops? ›
Flavor: Palates vary, but many people consider the bay scallop to be sweeter than the sea scallop. By contrast, sea scallops tend to have a saltier flavor than bay scallops. Texture: Fleshy sea scallops have a thicker texture, while bay scallops are more tender.
How do you pick the best scallops? ›
Shopping for Scallops
"When shopping for any kind of scallop, look out for discoloration, any ice crystals that have formed, and any oxygen exposure," advises Kohan. Freezer burn or broken seals are signs that frozen scallops have been exposed to oxygen, which deteriorates their quality.
Should scallops be in non stick or stainless steel? ›
Frying Pan: A cast iron or stainless-steel pan is ideal, as these can handle high heat. However, a non-stick pan will work in a pinch. Fish Spatula or Silicone Tipped Tongs: When searing scallops, you'll need to flip them over so both sides are cooked evenly.
Are Costco scallops real scallops? ›
These scallops are among the largest wild caught scallops. They are hand shucked at sea and quickly frozen to ensure Grade A quality with no added chemicals to preserve their water content.
What are the best tasting scallops? ›
Dry scallops don't have as much moisture or any additives, so they will cook beautifully and taste best.
What is the best size scallops? ›
Small (60-120) and Extra Small/Petite (120+) Scallops
Reaching just over an inch in diameter, these tiny bay scallops are considered the sweetest of all.
Scallops are sized by the number of pieces per pound. The smaller the number, the larger the scallop. U10 means that there are under 10 scallops in a pound, while U40 means there are about 40 scallops in a pound. If you're looking to sear scallops, larger scallops will take longer to cook.
Should frozen scallops be rinsed before cooking? ›
Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.
How many scallops per person? ›
If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that. Sea scallops, or diver scallops, are the large variety while bay scallops are the smallest.
How to identify fake scallops? ›
Fake scallops have an identical circumference because they are made using a cookie cutter device. Also, if you see one edge thicker then the other, it's either stingray or skate wings which taper greatly from one side to the other.
Are frozen scallops better than fresh? ›
If you pick up fresh scallops, they should have a sweet smell and look moist. If the fresh scallops at your local grocery or fish market look dry or smell off, frozen scallops are a good alternative. Frozen scallops will have the same delicious taste and texture as fresh scallops if they are prepared well.
What do you need to know about scallops? ›
Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle (the part we eat) that opens and closes the shell, as well as a bright orange section called the coral.
How do you know if scallops are safe to eat? ›
If you inspect your scallops and notice grayish spots or yellow discoloration, this can be a sign your scallops have begun to go bad. One of the easiest ways to tell if your scallops have spoiled is by doing the smell test. Fresh seafood should not have an offensively strong fishy or sour odor to it.
What is the difference between U10 and U12 scallops? ›
U10 Scallops - Under 10 scallops per pound (2 1/2" diameter) U12 Scallops - Under 12 scallops per pound (2 1/4" to 2 1/2" diameter) U10/20 Scallops - 10 to 20 scallops per pound (2" diameter)
What is the best month to buy scallops? ›
With the leaves starting to change, it's becoming more apparent that fall is here, and with the falling leaves comes the best time of the year to eat scallops. Although they are available year-round, scallops are in their peak season from late fall through the winter, ensuring the freshest catch during these months.
