- Select those that are firm, white (slightly pink or orange is acceptable), and glistening.
- Sea scallops are large and number about 10-15 per lb.
- Bay scallops are small (under 1/2" in width) and slightly more tender than sea scallops. They number 50-90 per lb.
- You can broil, sauté, or grill or bake scallops. Because they’re larger, sea scallops are great for grilling or broiling on skewers.
- Thaw frozen scallops in the refrigerator or, for faster thawing, under running water.
- Be careful not to overcook scallops, as they will become tough. Cook only until they turn from translucent to completely opaque and firm. If you’re broiling, sautéing, grilling or baking scallops, cook until they’re a light golden brown. Depending on the size of the scallops, you’ll need only 3-4 minutes to cook them completely.
The delicate flavor of scallops works well on its own or in combination with other shellfish and in pasta dishes. Try some of these recipes, or browse our recipe collection for more ideas.