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Sea scallops have a sweet, rich taste that ranges from mild to briny. Raw scallops are shiny, creamy white, sometimes with an orange or pinkish tint—these tints are natural variations that do not affect taste or quality. High-quality scallops have an ivory translucence and should hold their shape. Cooked scallops are opaque white with a firm, lean texture. Atlantic sea scallops are found in the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina and in shallower waters in Maine and Canada. Sea scallops are harvested for their adductor muscle (“meat”)—the muscle that holds their shells together. Scallops are usually shucked at sea and kept on ice or frozen aboard the fishing vessel. “Dry” scallops are untreated; “wet” scallops are treated with chemical additives to increase their water content. Dry scallops are the best way to go; if wet scallops are treated too much, they’ll be soft and opaque and shed water and weight quickly.
1 lb. of scallops is about 3-4 servings depending on sides and appetites.
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Sustainability
- The harvest of Atlantic sea scallops is currently governed by NOAA Fisheries and the New England and Mid-Atlantic Fishery Management Councils’ Atlantic Sea Scallop Fishery Management Plan. Under this plan, managers determine a total allowable catch for the scallop fishery based of estimates of the scallop population. They allocate this catch amount to different groups within the fishery, depending on their permit type and historical catch, through “days-at-sea” and number of trips to special access areas.
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Scallops 
