This North Atlantic mollusk has sweet, creamy, briny flesh and comes in two basic forms: fat sea scallops and the more expensive
but sweeter little bay scallops.
Season: Bay scallops, fall; sea scallops, mid-fall to mid-spring.
How to Choose Scallops
Look for a briny aroma and meat that is firm, translucent, and beige to cream in color. Avoid snow white scallops: the color could be a sign that the scallops have been soaked in water or phosphates. As with all seafood, buy from a trustworthy fish market with high turnover rates whenever possible.
How to Store Scallops
Refrigerate immediately after purchase and eat within 2 days.
How to Use Scallops
Briefly sauté or grill scallops so that they maintain their tender consistency. They are also good cooked into soups and stews.
Real Simple Scallop Recipes:
- Scallop and Soba Soup
- Poached Scallops With Leeks and Carrots
- Scallops With Sweet Cucumber and Mango Salsa
- Scallop and Corn Chowder
- Seared Scallops With Fennel and Cherry Tomatoes
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.