“Scallop” is the term applied to the meaty portion of clams or mollusks. As one of the more popular kinds of seafood, it can often be imitated or overpriced. Read on to learn more about scallops to ensure that you are getting the real deal every time.
The two most common types of scallops are the bay scallop and the sea scallop. Bay scallops are smaller – usually a half inch wide with a pale pink or light beige coloring and a soft texture. Sea scallops are much larger – commonly two inches in diameter and chewier than bay scallops but still tender. Most sea scallops are harvested via machinery, but diver sea scallops are harvested by hand. Divers sifting through the water’s floors is safer for the environment but also poses a higher price tag on the scallops found.
When purchasing scallops in the market, look for packages that are marked with a “U” and a range of numbers signifying the number of scallops per pound. As noted above, diver sea scallops will be pricier than other scallops and more bay scallops can be purchased per pound than sea scallops due to their differing sizes. Scallops can also be packaged in two different ways – wet-packed or dry-packed. Wet-packed scallops are packaged in a brine solution so as to extend their shelf life. There is nothing wrong with purchasing wet-packed scallops, just be sure to rinse them well before use. Dry-packed scallops are fresher and packaged without any solution, so they need to be used soon upon purchase.
Keep in mind when purchasing scallops that scallops are in fact animals. As the meat portion of bivalves (clams, oysters, mussels), no two scallops will be shaped the same. They should all differ in size and have distinct grain patterns. Fake scallops will all look identical, usually as perfect cylinders, and be more solid and dense because they are cut out of a mold. Imitation scallops can be found in stores and should be properly labeled as such.
If you are looking to have scallops with your meal, try NoJa where they can be added to a steak or purchased as a meal with delicious Gulf shrimp. It’s NoJa’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to NoJa. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.
© Hummingbird and South 2018: Reproduction without explicit permission is prohibited. All Rights Reserved. “We Put You Online So You Dont Get Left Behind.”
Bay scallops are harvested in cold, shallow waters in estuaries and bays. They are small in size with a diameter of about 1/2 inch. Bay scallops have a sweet flavor and tender meat. If you’re looking for a more affordable option, bay scallops are generally less expensive than their larger sea scallop counterparts.
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If youre looking to make a meal in which the scallops are going to shine on the center stage of your dish, like this scallops and cheese grits recipe, sea scallops would be the best bet. According to My Live Lobster, bay scallops are more suitable for the likes of soups and stews, given their tendency to remain tender.
According to WebMD, scallops are rich with antioxidants and boast a low level of fat while packing a protein punch at around 17 grams per serving. Additionally, the amino acids taurine and glycine that can help protect against obesity are found in scallops, helping with weight management. Meanwhile, scallops magnesium may help with improving muscle strength or recovery after a workout. If your brain is what youre looking to feed, scallops are there for that, too — the generous amounts of B12, omega-3 fatty acids, and zinc in just one serving can help to boost cognitive function and potentially prevent diseases like Alzheimers (via Healthline).
However, when searching out scallops to serve for supper or at your next soirée, its important to note the type to buy.
There are arguably few varieties of seafood as simultaneously sumptuous and simple to prepare as the humble scallop. Its sweetness and tender texture require little dressing up to take it from the fridge or freezer to the table. Not even requiring a source of heat, scallop ceviche is a sophisticated yet incredibly efficient take on preparing the popular mollusk. However, easy appetizers like bacon-wrapped scallops are always a hit while a scallop pasta recipe can make nearly effortless weeknight dinners far from mundane.
“Scallop” is the term applied to the meaty portion of clams or mollusks. As one of the more popular kinds of seafood, it can often be imitated or overpriced. Read on to learn more about scallops to ensure that you are getting the real deal every time.
The two most common types of scallops are the bay scallop and the sea scallop. Bay scallops are smaller – usually a half inch wide with a pale pink or light beige coloring and a soft texture. Sea scallops are much larger – commonly two inches in diameter and chewier than bay scallops but still tender. Most sea scallops are harvested via machinery, but diver sea scallops are harvested by hand. Divers sifting through the water’s floors is safer for the environment but also poses a higher price tag on the scallops found.
If you are looking to have scallops with your meal, try NoJa where they can be added to a steak or purchased as a meal with delicious Gulf shrimp. It’s NoJa’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to NoJa. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.
© Hummingbird and South 2018: Reproduction without explicit permission is prohibited. All Rights Reserved. “We Put You Online So You Dont Get Left Behind.”
Keep in mind when purchasing scallops that scallops are in fact animals. As the meat portion of bivalves (clams, oysters, mussels), no two scallops will be shaped the same. They should all differ in size and have distinct grain patterns. Fake scallops will all look identical, usually as perfect cylinders, and be more solid and dense because they are cut out of a mold. Imitation scallops can be found in stores and should be properly labeled as such.
Cooking Tips : How to Saute Bay Scallops
FAQ
What are the three different types of scallops?
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What is the difference between scallops and bay scallops?
Are bay scallops good for you?