Characteristics

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Scallops are almost always sold shucked. The only part we usually eat is the adductor muscle, which closes the shell. If live scallops in the shell are available, leave the orange, crescent-shaped coral attached to the adductor muscle when shucking.
  2. There are two main kinds of scallop:
    • Bay scallops: Small, with delicate flavor and texture; expensive; 32 to 40 per lb (70 to 88 per kg) on average.
    • Sea scallops: Larger, not as delicate as bay scallops, but still tender unless overcooked; 10 to 15 per lb (22 to 33 per kg) on average.
  3. Scallops are creamy white in color and have a sweet flavor.
  4. They are available all year.