How to cook scallops

Like clams and oysters, scallops are bivalves (two-shelled mollusks). Scallops propel themselves along the ocean floor by clapping their shells together using a well-developed muscle called the eye, the part of the scallop that is eaten.

If you avoid fish and other types of shellfish, you may still like scallops because its eye is firmer than most shellfish meat and its flavor is mild yet sweet. Scallops are rich in vitamin B12 and potassium.

Scallops are classified in two broad groups: bay scallops and sea scallops. Bay scallops, with meat about 1/2 inch in diameter, are sweeter, more succulent, and more expensive. Sea scallops, with meat about 1 1/2 inches in diameter, are more widely available. A third type is the calico scallop, a small sea scallop from Florida, but it is often sold as bay scallops. These scallops have to be steamed to be opened, so they are partially cooked when sold. They are the cheapest of the scallops.

Because scallops cannot close their shells tightly, they spoil quickly out of water, and they are usually shucked at sea. The muscle is iced and the rest discarded. Sometimes the coral-colored roe is left attached to be eaten with the muscle as a delicacy.

Look for scallops with a sweet smell and a fresh, moist sheen. Avoid any with a strong sulfur odor. Scallops can range in color from pale beige to creamy to orange. Avoid those that are stark white, a sign that they have been soaked in water as a marketing ploy to increase the weight. Refrigerate shucked scallops immediately after purchase and use within 1 to 2 days.

How to cook scallops

Scallops must be opened like oysters if purchased unshucked. Some sea scallops still have a small piece of tough connective tissue attached to one side, which should be pulled off and discarded. Scallops need only brief cooking. Overcooking or reheating cooked scallops will toughen them. The roe, if attached, can be cooked right along with the muscle. Large scallops should be sliced into smaller pieces.

Serving suggestions

Scallops are suitable for a variety of preparation methods, including sauteeing, grilling, broiling, and poaching. They also are used in soups, stews, and salads. Scallops cook very quickly, about 1 to 3 minutes, and no scallop needs to cook longer than 6 to 8 minutes, no matter how large.