The scallop, a member of the mollusk family, is a popular seafood choice for those who enjoy a sweet, mild flavor. These small yet flavorful bites are often featured on restaurant menus and can be easily prepared at home.
Scallops are “bivalve” mollusks, meaning they have two hinged shells. The animal filters its food from the surrounding water in its habitat. Unlike other mollusks, such as clams and oysters, scallops can “swim” by rapidly snapping their beautiful shells together.
The primary edible part of the scallop is the large muscle that opens and closes the two shells. Technically, this part is called the adductor muscle, but many people simply refer to it as the “nut.” In some countries, the “coral” (the reproductive glands) of the scallop is also eaten, although this portion is not commonly available in North American supermarkets.
Scallop Varieties
When shopping for scallops at the fish market or ordering them at your favorite restaurant, you may be unsure about the varieties available. Here’s a guide to help you choose your preferred type.
- Sea scallops – The largest and most common species of scallop found in North America, sea scallops are harvested off the coast of the mid-Atlantic and northeastern states. These are the scallops most commonly found in stores and on restaurant menus. Due to their large size, they are typically shucked at sea, with only the meat (or “nut”) brought to shore. When you purchase sea scallops, you’ll usually get around 20 to 30 per pound. Most well-stocked supermarkets sell them in both fresh and frozen varieties, and they’re a popular choice for appetizers, such as scallops wrapped in bacon.
- Pink/spiny scallops – A large species of scallop, this variety is usually found off the coast of Washington state and British Columbia. At about 2 inches in diameter, they are slightly larger than sea scallops but are not as commonly available. A pound of pink scallops will typically yield 20 to 25 pieces of this mild shellfish.
- Calico scallops – These are relatively small scallops, averaging about 70 pieces per pound. Raw calico scallops tend to be white, rather than the usual beige color. They are harvested from the Gulf of Mexico and the South Atlantic Ocean.
- Bay scallops – The smallest of all scallop varieties, bay scallops are less abundant than other species, which makes them a bit more expensive. They are harvested from North Carolina to Maine and are sometimes referred to as Nantucket scallops. A pound of bay scallops can yield up to 90 pieces. This sweet, tiny scallop is often used in casseroles, stews, and stir-fry, largely because of its manageable size.
Nutritional Value
Like most seafood, scallops are a low-fat, high-protein food source, which is why doctors recommend eating more seafood and less red meat and other fatty foods. A 4-ounce serving of scallops contains about 150 calories, with only 40 of those calories coming from fat (mostly the unsaturated variety). Scallops are also a good source of omega-3 fatty acids (the “good” fat), vitamin B-12, phosphorus, potassium, and magnesium.
Preparing Scallops
Because of their small size, it’s easy to overcook scallops. Keeping a close eye on them while they cook will prevent them from becoming tough. Scallops are done when they turn from translucent to opaque.
Baking is a popular method for cooking scallops. Preheat your oven to a medium-hot temperature (about 375°F) and cook the scallops on a foil-lined pan. Be sure to grease the foil to prevent sticking. Bake for about 15 minutes.
Many restaurants serve broiled scallops, which is also a simple method to use at home. Brush the scallops with melted butter and broil them about 3–4 inches from the heat source. Watch them closely, as they only take about 7 or 8 minutes to cook. Be sure to use a well-greased pan to avoid sticking.
You can also pan-sauté your scallops by coating them in milk and flour, then sautéing them in melted butter over medium-high heat. Cook them, turning once, until they are golden brown.
