Meat & Seafood

Scallops (Raw)

"Dry" and "wet" scallops are a genuine, meaningful distinction — dry scallops haven't been treated with a phosphate solution and sear better, developing a proper golden crust, while wet scallops release liquid that steams rather than sears them.

Bay scallops and sea scallops differ significantly in size, with sea scallops considerably larger and often the choice for a seared entrée, while smaller bay scallops are typically used in a quicker sauté or pasta dish.

Patting scallops thoroughly dry before searing is essential for a proper crust, since any surface moisture, whether from the wet-processing treatment or simply from thawing, causes the pan to steam rather than sear them.

Scallops are unusual among bivalves in that they can actually swim short distances by rapidly clapping their two shells together to jet away from a predator, a genuine escape mechanism most other stationary shellfish like clams and mussels lack entirely.

Nantucket Bay scallops, a small, prized bay scallop variety harvested in a short annual season off the Massachusetts coast, command a notably higher price than a standard sea scallop, valued for their distinctly sweet, delicate flavor during their brief fall harvest window.

A hard sear in a very hot, barely-oiled pan for just a minute or two per side is the standard technique for cooking a dry-packed sea scallop, since overcooking even briefly turns their naturally tender texture rubbery given how quickly their thin profile cooks through.

Scallop roe, the orange, crescent-shaped organ still attached in some European markets but almost always removed before scallops reach a US grocery store, is eaten as a delicacy in French and other European cooking, a part of the animal most American cooks never actually encounter.

Because scallops cook so quickly and evenly, they're a popular choice for a quick weeknight seafood dinner despite their reputation as a special-occasion ingredient, needing only a few minutes total cooking time compared to a thicker cut of fish or meat.

Sea scallops sometimes carry a small, tough side muscle (the abductor muscle) still attached, which most cooks remove before cooking since it stays noticeably chewier than the rest of the scallop even after a proper sear.

Scallop ceviche, briefly "cooked" in an acidic citrus marinade instead of heat, calls specifically for high-quality dry scallops, since their firm, clean texture stays intact through the marinating process rather than turning soft and watery the way a lower-quality wet-packed scallop often does.

Scallops are graded and sold by a count-per-pound number, such as U/10 meaning fewer than 10 scallops to a pound, a sizing system seafood counters rely on instead of vague labels like "large" or "jumbo," since a genuinely large scallop from a lower count carries a distinctly different price and cooking time than a smaller one.