Scallops are bivalve mollusks with scallop-edged, fan-shaped shells.  The adductor muscle is the part of the scallop we eat here in the U.S. In Europe, the entire scallop is eaten. The adductor muscle is more developed in the scallop than in oysters and clams because scallops are active swimmers. They glide freely through the water and over the sea floor by snapping their shells together.

Scallops are primarily harvested by dredging and are shucked soon after capture. They cannot hold their shells closed; therefore, once they are out of the water, they lose moisture quickly and die. Consequently, they're shucked on board the ships, placed in containers, and refrigerated or frozen.

Culinary Description

The sea scallop (Plactopecten magellanicus) is the largest of the scallops. You usually get approximately 20-40 in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze them for later use. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Scallops have a distinct, sweet odor when they are fresh.

There are many ways to prepare scallops. Always take care not to overcook them; they toughen easily. As soon as they lose their translucence and turn opaque, they are done, Sea scallops may be broiled, kabobed, stir-fried, baked, or microwaved. There are many recipes for scallops.  In fact sea scallops are perfect for skewering and cooking quickly on the grill.  Baste with your favorite seafood grilling sauce and cook until they are plump or firm up and are opaque throughout.

The bay scallop (Argopecten irradians) resides in bays and estuaries from New England to the Gulf of Mexico. Its muscle reaches about one-half inch in diameter. You usually find about 50-90 in one pound. You need to be especially careful when cooking bay scallops. Because of their size, they tend to overcook very easily and will become tough. They are sweet and tender yet firm when cooked properly. Bay scallops may be baked, sauteed, stir-fried, or microwaved. If you need cooked scallops for a seafood salad, simply wash and dry one pound, then wrap them deli- sandwich style in a microwaveable paper towel, and microwave on HIGH for 3 minutes. You will have perfectly cooked scallops.  Or melt 1 tablespoon of butter in a microwaveable dish, add 1 tablespoon of lime juice and half a teaspoon of basil, mix in a pound of scallops, cover turning back a corner if you use plastic wrap and microwave on HIGH for 3 minutes.  Or try them pan-seared with some tomatoes and pesto using the recipe below.

Pan-Seared Scallops with Tomatoes and Pesto

• 1 1/2 pounds sea scallops
• Olive oil
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 2 cups prepared bruschetta
• 3 tablespoons prepared pesto
• 1 tablespoon chopped fresh basil

Pat scallops dry with paper towels. Heat a large heavy skillet with 1 tablespoon olive oil. When oil just starts to smoke, add scallops in a single layer to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm.

Reduce heat to medium. Add lemon zest and juice to pan and scrape up any browned bits. Add bruschetta, tossing to coat and heat through.

Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service , Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.

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