| Scallops are tender, sweet shellfish that are | | | | imitation crab and lobster. |
| enjoyed all over the world. Scallops have been | | | | Caring for Scallops |
| written about as long ago as 1280, when Marco | | | | Keep your scallops cold. To get the best flavor, |
| Polo mentions them as one of the foods he saw | | | | they should be eaten the day you buy them since |
| in China. Today, you can get scallops in almost | | | | you do not know how long they may have been |
| any seafood market, either fresh or frozen. | | | | sitting on ice in the market. Keep them |
| Selecting Scallops | | | | refrigerated on the way home and put them in |
| You never find live scallops in the fish market like | | | | the refrigerator as soon as you get home. If you |
| you do with clams and oysters. Scallops must be | | | | buy frozen scallops, look for those that have |
| able to scoot through the water to remain alive, | | | | been flash frozen. Frozen scallops will keep in the |
| so it is better to shuck them and sell them | | | | freezer for up to three months. |
| without the shell. They are shucked right on the | | | | Cooking Scallops |
| boat after being hauled up from the deep. Do not | | | | Scallops can be grilled, broiled, sautéed, or |
| buy scallops that are sitting in water or that look | | | | poached. You want to avoid overcooking scallops, |
| pure white. Pure white scallops have usually been | | | | as it can make them rubbery and tough. Think of |
| absorbing excess water or chemicals. This adds | | | | them as tiny little tenderloins. Small, sweet bay |
| weight to the scallop and removes nutrients and | | | | scallops can even be eaten raw in ceviche or |
| color. Fresh scallops should range from a creamy | | | | sushi. If you are going to cook them with dry |
| pink to a pale beige in color. The meat should | | | | heat, like in a sauté pan, pat the scallops dry |
| appear moist and have a clean, fresh scent. | | | | before you put them in the pan. Large sea |
| Bay scallops are the tiny, sweet scallops that are | | | | scallops should cook in 3 to 5 minutes. Small bay |
| bite size. Larger sea scallops give you more meat, | | | | scallops only take a minute or two. Go easy on |
| but they are more savory than the bay version. | | | | the seasoning so you do not overpower the |
| Calico scallops are caught in the warmer waters | | | | flavor of the scallops; it is very delicate. |
| around the Gulf of Mexico and the southern | | | | If you add scallops to chowder, add them at the |
| United States. They are very tiny. Beware of | | | | very end and only let them cook until they turn |
| some markets that will cut larger scallops into | | | | white to avoid overcooking. A light sauté is a |
| smaller sizes to resemble bay scallops. Some | | | | very popular way to cook scallops. Large scallops |
| even cut "scallops" from shark or other fish with | | | | are also good broiled after wrapping them in |
| dense meat. There are imitation scallops on the | | | | bacon. |
| market made by the same companies that make | | | | |