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Scallops

At first sight you’ll notice that size really sets these two varieties of scallops apart. Bay scallops are relatively small, while sea scallops can be up to three times larger. The difference in size has an effect on flavor & best way to cook each variety.

Bay scallops are typically found in the shallow waters of bays and estuaries along the East Coast; with a peak season during the fall. While their shell size can be up to three inches in diameter, the adductor muscle (the edible portion) is much smaller: on average just about a half-inch wide. Bay scallops are typically purchased already shucked.

Given their small size, bay scallops benefit from a short cook & gentle preparation: poaching or a quick sauté. Aside from size, there’s a big difference in the taste & texture of bay scallops. These small bivalves have pink to light beige color with a delicate, tender texture & a sweet taste.

Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter. They have a texture that is chewy & not as tender as bay scallops. While sea scallops are larger, they’re still delicate & benefit from short cook times, whether they’re sautéed, grilled, or poached. #chef #seafood #sustainable #cooking#french #delicious Sitram: since 1960.