These sweet, meaty shellfish are as versatile as they are popular. Enjoy them at a no-frills coastal clam shack or in a 4-star restaurant — breaded, fried, sautéed or grilled.

Americans eat about 70 million pounds of scallop meats a year, about half of which is imported. Normally, only the scallop’s adductor muscle, the disc-shaped white meat connecting the scallop to its shell, is eaten. Live scallops, eaten whole like clams or oysters, are becoming increasingly popular, however.

Generally, the larger the scallop, the more it is prized. The largest scallops sold in the U.S. average 10-40 scallops per pound. No matter the size, fresh scallops may have a relatively strong odor. That is not an indication of spoilage or poor quality.

Source
Northeastern U.S., Canada, China, Japan.

Availability
Frozen scallops are available year-round. Sea scallops are available from April to September, while China bay scallops peak from October through January, and again during April and May.

Cooking Tips

• Excellent breaded, fried or sautéed.
• Cook scallops until the outer surface turns solidly opaque. Be careful to not overcook.
• Excellent sautéed, but don’t overcrowd the pan.
• Larger sea scallops can also be marinated and grilled.