Scallops

Several kinds of scallops are available in the United States and can be used to make wonderful soups. The largest scallops are sea scallops, delivered to fish markets already out of their shells. This is unfortunate because once the scallop is out of the shell it quickly dies and is never as fresh or as flavorful as a scallop shucked just before it is used. Fortunately, as the public becomes more demanding, scallops in their shell are starting to appear in fish markets.

If you can’t find sea scallops in the shell and have to rely on the preshucked scallops usually found in fish markets, check them over carefully before you buy. Ask the fishmonger if you can give them a sniff. There shouldn’t be any odor. Sea scallops should be creamy white and slightly shiny. Sometimes it’s possible to spot stale scallops—before going through the business of the sniffing—because they look slimy or even slightly brown. Beware also of scallops that are perfectly white with a matte appearance and no sheen at all. This probably means they have been left to soak or rinsed off because they are stale.