Get the Details on These Delicious Mollusks
Domestic bay scallops are harvested in the Atlantic Ocean along the Eastern Seaboard and imported from Asia to South America. China has become one of the world’s largest producers. Wild bay scallops are harvested by raking in shallow inlets or bays. In New England, the season runs from October until April; in Florida, year-round; and in China, the spring and fall. Bay scallops are one of our favorites — rich and sweet with a firm, lean, delicate texture, they’re excellent steamed, baked, broiled, sautéed, fried and grilled, or as additions to soups or pasta dishes.
Cooking Tip: Do not overcook, as bay scallops will toughen and lose some of their flavor.
Information courtesy of Slade Gorton & Co., Inc.