Sea scallops are a very delicious food if sea food is the type of food you are pining for. They are sold and priced according to weight. they have a very muscley/gelatonous texture but the taste all but makes up for it. If they are shucked fresh there can be no better food than a scallop, especially if prepared right , or paired with another dish. You can purchase them almost anywhere where fresh sea food is sold. They are very tastey when prepared with some fresh garlic and cooked. They make a great compliment to any dish which features chicken or pork products
Sea scallops are sorted and priced according to size. While retailers sometimes use terms like medium, large, and jumbo, buyers and sellers in the wholesale and restaurant trade usually specify sizes numerically, such as 10-20, 20-30, or 30-40. These numbers represent the number of pieces it takes to make up a pound; thus the smaller the number, the larger the individual scallop meats.
Scallops have a slightly opaque white meat are round in appearance. Sea scallops range anywhere from 1" to 2 1/2 " inches round.
Selecting and Buying
Preparation and Use
Unlike clams, oysters, and other bivalves, scallops cannot survive long out of the water, so they are usually shucked on the boat shortly after harvest and the meats are kept chilled until delivered to shoreside processors.
Once you’re completely through, the shell will almost pop open. Separate the shell halves and remove the innards. Cut the scallop meat free from the other shell and you’re done. If there are any tough white strips along the short edge of the scallops, remove them.
Conserving and Storing
Scallops are best kept chilled or frozen until ready to use.