Cooking Advice
Scallops Guide | What’s the Difference Between Sea Scallops and Bay Scallops?
Our quick and handy scallops guide includes the difference between sea scallops and bay scallops, wet and dry scallops, recipes, and more.
By Yankee Magazine|Dec 30 2021|
The part of the scallop that we eat is the adductor muscle, which is much larger than in most other bivalves because scallops are swimmers: They move by rapidly opening and closing their shells.
Photo Credit: Nina GallantScallops Guide
- Wondering about the difference between sea scallops and bay scallops? There are two basic kinds of scallops: sea scallops, which are graded by the number of units (scallops) per pound (e.g., U10, U20/30), and bay scallops, which are much smaller (with usually 80 to 120 per pound) and caught in shallower waters (Nantucket Bay scallops are especially prized). The New Bedford catch consists primarily of sea scallops.
- “Day-boat scallops” refers to scallops caught on smaller vessels that harvest closer to shore. “Diver scallops” are actually hand-harvested by scuba divers.
- Scallops have slight variations in color, which do not affect their flavor. Most are white to off-white; others are pinkish, beige, or grayish, or have a slight orange cast (these are known as “pumpkins”).
- When buying scallops, look for “dry” scallops, which are always preferable to the “wet” scallops that come pre-brined in a solution of trisodium phosphate to extend shelf life and boost weight (bathed in this solution, the scallops absorb liquid, which dilutes their flavor).
- The part of the scallop we most commonly eat is the adductor muscle, which opens and closes the shell. (When preparing scallops, look for the tough bit of white tendon that holds the muscle to the shell; trim it with a sharp knife.) In Europe and some parts of the U.S., scallop roe is also considered a delicacy.
- When prepared without heavy sauces, scallops are a healthy food. A standard 4-ounce serving will set you back only about 100 calories, with zero grams of fat. Plus, each serving delivers 16 to 23 grams of protein.
Learn More:
Sunken Treasure | New England Sea Scallops
Scallop Recipes:
Spaghetti With Scallops “Romesco” Crispy Oven “Fried” Scallops Baked Scallops in Mushroom Cream Sauce Citrusy Seared Scallops on Wilted Greens Sweet and Spicy Scallops Wrapped in Prosciutto
I have seen “Ocean Scallops” for sale. I believe they are neither Sea nor Bay. Would someone like to enlighten me?
Try Bomster’s out of Stonington. The best!
Yes they are the BEST by far!
Thanks for the info. Will give them a try.
Being from New England I was brought up with the understanding that the bay scallops which we would get, came fron Cape Cod and were true, “bay scallops”.
BEWARE…today the majority of so called bay scallops come from China, Japan, and other questionable countries where they have either been farm raised and/or “cut” from larger questionable scallops and sold as being the true form of :Bay Scallops” There is a huge difference!
Have been led to believe they are punch-ings from skates or rays. Uniform size and clear “fibers” in the muscle. Taste is also different. Oily tasting
Yes, I was always taught that too, with the larger size scallops- is that true?
What texture should a properly cooked scallop have? Chewy or flaky?
I’m a seafood lover but I have never heard of “scallop roe”. Will someone explain.
Roe is what seafood eggs are called. Caviar is a fancy name for the fish roe. Some months / States will not allowed female lobsters to be caught with roe, need to make baby lobsters! Although shad (a fish) roe is only available in June (?) in CT and is an interesting read. Although, I still am quite curious how lobsters go on a “honeymoon “.
Oddly, Aldi grocery stores sell N.E. and Canadian dry sea scallops in the frozen seafood section.
They are registered, so you can look at bag and find the number to see exactly where they harvested.
They are also more affordable than the imports in most grocery stores!
My only chance to eat scallops in Tennessee!
Niantic bay scallops are the best, unfortunately due to loss of eel grass baby scallops cling to as they grow, very limited harvest now, Nantucket bays are almost as good, once you’ve tried a true bay scallop you’ll be ruined for life. They are awesome
Definitely agree, I live on Nantucket and when i first moved there i didn’t realize how much better they were until i harvested and shucked them myself, now even high end restaurants don’t compare in quality/taste. I can cook but i’m no chef. I would suggest to anyone that loves scallops to try it for themselves.
What happened to the eel grass, I am convinced that it happened when millstone arrived and all the water flushing that occurs for cooling during operations. We were so fortunate to have an abundance of scallops growing up in the area. I miss the small sweet Niantic bay scallops!!! It is funny, we actually saw them on a menu in California circ 1986.
Dry, or diver sea scallops are the only ones that really worth eating and they are a treat. Fried, baked, or even used in a scampi they’re delicious and far superior to any bay scallops from anywhere.
I was raised in New Bedford MA. We always ate bay scallops from local seafood market.
As a child my father and I could collect scallops by hand in the salt ponds of South County, Rhode Island. At the time, 60’s and early 70’s the number of scallops was so large that you would get your limit in a matter of minute’s. To this day scallops are still my favorite seafood.
Female scallops are yellowish in color and are sweeter tasting.