Your Essential Guide to Scallops
Scallops spent most of American history as a humble workingman's food. Coastal communities from Massachusetts to the Carolinas ate them regularly in the 18th-19th centuries, pan-fried in butter or simmered in chowders. It wasn't until the mid-20th century that fine-dining chefs transformed the humble scallop into something aspirational, perfecting the sear that produces a caramelized crust around its tender, sweet center.
One of the greatest things about scallops, however, is that they’re easy to understand and learn how to cook with just a little help. Scallops are one of Fulton Fish Market's best sellers, and we've put together this guide with the help of our Head of Quality Control, Robert DiGregorio, to share all you need to know to confidently cook scallops for your next meal.
- What Are Scallops?
- What Do Scallops Taste Like?
- What Are The Different Types of Scallops?
- How To Select Scallops
- Are Scallops Healthy?
- How To Cook Scallops
What Are Scallops?
Scallops are bivalve mollusks with two hinged shells, belonging to the same family as clams, oysters, and mussels. The edible portion of a scallop is the adductor muscle, which the creature uses to open and close its shell. Unlike most bivalves that stay anchored in place or burrowed in the sand, scallops can actually swim. They propel themselves through the water by rapidly clapping their shells together, which helps them escape predators and makes scallops one of our oceans’ most fascinating shellfish.
What Do Scallops Eat?
Scallops are filter feeders that consume phytoplankton, algae, and microscopic particles suspended in the water. Much like oysters, scallops are remarkably efficient at converting small particles into food while purifying the water around them.
What Do Scallops Taste Like?
Scallops have a sweetness that sets them apart from most other shellfish. The flavor is mild and clean, with slight minerality, and no bitter notes that can make other bivalves challenging for some palates. This is why scallops often win over people who think they don't like shellfish or seafood in general.
Scallops really stand out against other foods thanks to their texture. When properly cooked, they're firm enough to hold together but yield easily into a buttery bite. Because of their approachable taste and uniquely pleasing texture, scallops are one of the most universally appealing seafoods you can serve.
What Are The Different Types of Scallops?
There are over 400 scallop species worldwide, though only a handful appear regularly in American markets. Each kind of scallop brings something different to the table in terms of size, flavor, and application.
Atlantic sea scallops (Placopecten magellanicus) are the large, meaty scallops most Americans picture when they think of scallops, probably due to the U.S. Atlantic fishery being the largest wild scallop fishery in the world. Harvested from cold Atlantic waters between the Gulf of St. Lawrence and Cape Hatteras, their shells typically measure 1 to 2¾ inches across with creamy white to light tan coloring. Atlantic sea scallops have a firm texture, satisfying chew, and buttery finish. Their size (10 to 30 in a pound) makes them ideal for searing and grilling. They’re most commonly available fresh or live in the summer and fall months, and you can find them frozen year-round.
Weathervane scallops (Patinopecten caurinus), also called giant Pacific scallops, are the West Coast's answer to Atlantic sea scallops. Found between Alaska and Oregon, weathervane scallops are among the largest scallops commercially harvested, sometimes exceeding 3 inches in diameter and yielding fewer than 10 per pound of meat. Their shells have distinctive radiating ribs ranging from reddish-brown to purple. Weathervane scallops taste slightly sweeter than Atlantic sea scallops, and chefs love to prepare them raw. Peak season for weathervane scallops runs from late spring through fall, and they’re occasionally found frozen as well.
Bay scallops (Argopecten irradians) are small, exceptionally sweet scallops prized along the Northeastern coast. Measuring just ½ to 1 inch across, they're harvested from shallow coastal bays, with Nantucket and Peconic Bay producing the most sought-after varieties. Their small size means you’re likely to get 60 to 100 bay scallops per pound.
"People from Massachusetts and Long Island have a long-standing rivalry about who has the better bay scallop," DiGregorio notes. "Technically, they're the same animal, but their merroir makes all the difference. Both are firm, very sweet, and succulent, like briny candy."
Bay scallops cook in seconds and shine when sautéed quickly, tossed into pasta, or served raw. Their season usually runs from November through March.
Calico scallops (Argopecten gibbus) are small scallops found in warmer waters from the Mid-Atlantic through the Gulf of Mexico. Named for their mottled, multicolored shells, they're similar in size to bay scallops but are typically sold already steamed and shucked.
Calico scallops have a more neutral flavor and a more varied texture than bay scallops. Calico scallops are best suited to chowders, casseroles, and pasta dishes.
How Are Scallops Harvested?
Most scallops consumed in the United States are wild-caught using dredges that move along the ocean floor, or by divers who hand-select individual scallops. Diver scallops command premium prices because hand-harvesting is more labor-intensive and allows for selective picking of the largest, best-quality specimens.
The U.S. Atlantic sea scallop fishery operates under strict regulations, including limited fishing days, gear restrictions, closed areas, and catch quotas. These measures have proven effective in reducing environmental impact.
Farmed scallops are less common in American markets, but are produced extensively in Japan and China. Farmed scallops are typically cultivated on ropes or in suspended nets near shorelines to grow in environments consistent with their wild habitats. These aquaculture practices make farmed scallops available fresh year-round.
How To Select Scallops
When shopping for scallops, the most important decision is choosing dry-packed or “dry” scallops over “wet” or chemically processed scallops. Dry scallops should appear slightly off-white to light pink or light orange. They should smell like clean ocean water, never sour or ammonia-like. At Fulton Fish Market, we sell only dry scallops with no chemical treatment, so you're guaranteed to receive pristine scallops that sear beautifully every time.
For sizing, consider your cooking method. Larger scallops (U-10 or 10-20 count) are ideal for searing and grilling, where you want a caramelized crust with a tender center. Smaller scallops (40-60 count and up) work better for pastas, stir-fries, and dishes where they'll be combined with other ingredients. Our Scallop Size Chart breaks down each size category with specific cooking recommendations.
Are Scallops Healthy?
Yes, scallops are very healthy! Scallops are an excellent source of lean protein with virtually no fat. A 4-ounce serving provides 20 grams of protein and just 110 calories, with 0 grams of saturated fat and 0 grams of carbohydrates. Scallops also provide vitamin B12, selenium, and zinc, which support immune function, thyroid health, and energy metabolism. Lastly, scallops are a source of phosphorus and omega-3 fatty acids, which support cardiovascular and cognitive function.
How To Cook Scallops
Scallops cook quickly, usually 2-4 minutes total, and become rubbery when overdone. The key is high heat, dry scallops, a cooking fat like butter or olive oil, and patience.
"The less you do to scallops, the better they are," DiGregorio advises.
Pat scallops completely dry with paper towels before cooking. Season simply with salt and pepper, then add to a smoking-hot pan with a high-heat oil or clarified butter. Don't crowd the pan, and resist the urge to move them around. Let the scallops sit undisturbed for 1-2 minutes per side until a golden crust forms. Scallops are done when the sides turn opaque while the center remains slightly translucent. Carry-over cooking will finish them as they rest.
Our Favorite Scallop Recipes
Ready to test your scallop chops? Here are a few of our favorite scallop recipes that are easy to prepare and present beautifully for a small home-cooked meal or dinner party favorite.
Wild sea scallops are seared until golden and finished with umami-rich miso butter. Serve over steamed bok choy for a colorful, satisfying dinner.
Sweet, succulent sea scallops are seared to perfection and finished in a flavorful lemon-butter sauce. This recipe is easy to master and renders an impressive meal for any occasion!
Air Fried Breaded Scallops Recipe
Discover the perfect blend of crispiness and succulence with our air-fried breaded scallops. Enjoy guilt-free indulgence with this healthier cooking alternative.
FAQs
Are scallops shellfish?
Yes, scallops are shellfish. They're bivalve mollusks, the same category that includes clams, oysters, and mussels. People with shellfish allergies should avoid scallops, as they can trigger allergic reactions.
Can you eat scallops raw?
Yes, high-quality dry-packed scallops are a delicacy when served raw in preparations like crudo, sashimi, and ceviche. Proper handling is essential to reduce risks when consuming raw seafood, so source them from a trusted purveyor and plan to eat your scallops within 2 days of being thawed or purchase fresh.
What are dry scallops?
Dry scallops are scallops shucked without chemical treatment. They're simply shucked and chilled. Wet scallops, by contrast, have been treated with sodium tripolyphosphate (STPP), a preservative that adds water weight and a faint chemical taste. This excess moisture gets released when cooking, shrinking the scallops significantly and preventing a good sear.
Why are some scallops orange?
Occasionally, you'll find a scallop with bright orange coloring instead of the typical creamy white. This comes from a natural pigment variation, similar to how some egg yolks are darker than others. The orange color has no impact on flavor, texture, or quality. Some people actually seek out orange scallops, believing they have a slightly richer taste, though the difference is subtle at most.
What are skate wing scallops?
“Fake scallops” are a myth that DiGregorio has heard throughout his five decades in the business. "I have never, in my whole life, seen or heard of anyone actually punching scallops out of skate wings or sharks," he says. "Real scallops have a nice firm texture; skate wings have long strands of muscle that easily separate. Nothing resembling a real scallop could be punched out of this."
Why do scallops shrink when cooking?
All seafood loses some water weight during cooking. You can expect all scallops to shrink a little while cooking, but if your scallops shrink significantly, they’re likely “wet” pasteurized scallops that have been packed with extra water.