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Depicted in the artworks of Titian and Botticelli, scallops are widely recognized by their beautiful, fan-shaped shells.
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See also shellfish.
Scallops are a type of bi-valve mollusk (
clams,
oysters,
mussels) with two beautifully
distinctive fan-shaped shells. While the entire scallop and
roe are
edible and relished by Europeans, the portion most commonly eaten in
the U.S. is the eye, or adductor muscle, that hinges the shells
together.
With a soft, fleshy texture, and a mildly sweet flavor,
scallops can be prepared in any number of ways. They are often added to
soups, stews and salads and are even enjoyed by those who are not usually
fish or shellfish eaters.
Note: The term "scallop" can also refer to a thin, boneless
slice of meat or fish (as in the French "escalope," or a layering of sliced foods in a casserole as
in scalloped potatoes.
A Little Bite of History
During the medieval era, pilgrims
used empty scallop shells for eating and begging when visiting the
shrine of St. James in Spain. In honor of the saint, the shells became known as the "shell of
St. James," better known by their French name of "
Coquilles St.
Jacques."
Varieties
There are many species of scallops, but they can be classified into two general groups: bay scallops and sea scallops.
Bay scallops,
generally found on the East Coast, are a tiny, ½-inch in diameter.
They're sweeter and more succulent than bay scallops, and also more
expensive because they're less abundant. Small, deep-sea
calico scallops are often sold as bay scallops on the West Coast.
Sea scallops are less tender, but larger (1½ inches in
diameter) and more widely available. Though slightly chewier, the meat
is still tender and moist.
Buying Tips
The peak season for fresh bay and sea
scallops runs from October through March, while fresh calico scallops
are available from December to May.
Scallops are extremely perishable so they are usually shucked, washed
and frozen or packed in ice as soon as they are caught. Fresh scallops
should have a sweet smell and a fresh, moist sheen. They may range in
color from pale beige to creamy orange, but avoid those that are stark
white. This is a sign that they have been soaked in water to increase
their selling weight.
Frozen scallops are available year-round. They should be solid and shiny, and the inside packaging should be free of frost.
Storage Tips
Cover and refrigerate fresh scallops immediately after purchase. Use
them within one to two days. Scallops can also be wrapped in plastic
and frozen for up to three months.
Cooking Tips
• Scallops can be grilled,
stir-fried, baked,
broiled, poached,
microwaved or
sautéed. Before sautéing, pat scallops dry with paper
towels.
• Cook scallops briefly—only one to three minutes, depending on size.
They're done as soon as they lose
their translucence and turn opaque. Overcooked scallops will be tough.
• Add scallops to
salads,
chowders,
gazpacho and
pasta dishes.
• When using in a sauce, cook the scallops and sauce separately and then combine them. Otherwise your sauce could be runny.
• 1 pound shucked = 100 bay scallops.
• 1 pound shucked = 30 sea scallops.
Try one of our favorite scallop recipes:
Bacon Scallops
Sesame Scallops
Seared Scallops on Braised Wild Mushrooms
