An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
DAJ/Getty ImagesScallops
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.
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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.
—Jenny RosenstrachReal Simple Scallop Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
