Scallops are a nutritional powerhouse and an epicurean delight.
The sea scallop (Plactopecten magellanicus) is the largest of the scallops. There are approximately 20-40 in one pound. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume.
The bay scallop (Argopecten irradians) resides in bays and estuaries from New England to the Gulf of Mexico. Its muscle reaches about one-half inch in diameter. There are approximately 50-90 in one pound. Bay scallop meats are white with some pink coloration on occasion due to the food (algae) they consume.
Selecting and Storing Scallops
Scallops can be purchased fresh or frozen. If fresh, use or freeze within 2 days.