What is it?

Scallops are bivalves (mollusks with two hinged shells). Although there are hundreds of species of scallops in the world’s oceans and bays, only a handful are commonly available. The largest and most popular are sea scallops, primarily harvested in the Atlantic from Eastern Canada to North Carolina, but also from Peru, Japan, and Russia.

Kitchen math:

Size can vary greatly, but generally there are about 20 scallops to a pound.

How to choose:

Ask for dry sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid leaches out, making it impossible to achieve a good sear. Fresh scallops should appear moist but not milky. Refuse any that have a feathery white surface (a sign of freezer burn) or dried and darkened edges (a sign of age). Always ask to smell scallops before buying. They should smell somewhat briny and seaweedy, but not offensive, sharp, or at all like iodine. If the scallops have no smell and a uniform stark-white color, chances are they’ve been soaked in the sodium solution.

How to prep:

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water (otherwise, avoid rinsing, which can wash away flavor). Pat the scallops dry with paper towels; surface moisture impedes browning.

How to store:

Store scallops in the coldest part of your refrigerator. Ideally, nest the bag or container in a larger bowl of ice to ensure that they really stay cold. But avoid direct contact with ice—it will leach flavor and deteriorate the texture of the scallops.

Recipes

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  Recipe

  Pan-Seared Sea Scallop Salad with Grapefruit and Fennel

  Scallops add welcome richness to a brightly flavored main-course salad.

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  Recipe

  Pan-Seared Sea Scallops with Thai Green Curry, Snap Peas, and Carrots

  Perfectly seared scallops stand out in this fragrant curry. There are a lot of ingredients involved in making the curry paste, but they all go right into a blender, which…

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  Recipe

  Pan-Seared Sea Scallops with Cauliflower Purée and Fried Capers

  Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Crisped capers add just the right bit of briny pop.

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  Recipe

  Seared Scallop Chowder

  Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.

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  Recipe

  Seared Scallops with Citrus Quinoa, Herbs, and Almonds

  Infused with bright, aromatic flavors and full of wonderfully contrasting textures, this dish offers excitement with every bite. Steaming the quinoa after simmering gives it a drier, fluffier texture.

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  Recipe

  Seared Sea Scallops with Sesame-Cilantro Gremolata

  A playful take on the traditional topping for osso buco, the bright, zingy flavors of this gremolata are a perfect foil for rich, sweet scallops.

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  Recipe

  Pan-Seared Scallops with Earl Grey Beurre Blanc

  Bergamot-scented Earl Grey tea imparts a rich flavor to a classic butter sauce. Orange juice, used in place of the traditional vinegar, adds a bright sweetness. Serve a few scallops…

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  Recipe

  Sweet-and-Sour Seared Scallops with Cabbage and Bacon

  Smoky bacon, tender cabbage, and sweet scallops play beautifully together.

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  Recipe

  Seared Scallops with Grape-Mint Relish

  This lovely seafood supper features a bright, citrusy grape relish that beautifully offsets rich scallops. Sautéed greens, like spinach or chard, and crusty bread are the perfect accompaniments.

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  Recipe

  Scallops with Watercress, Orange, and Miso Vinaigrette

  Every bite of this main course salad offers an exciting mix of sweet, bright, peppery, savory flavors. For the best browning, cook the scallops in batches.