Bay scallops: Harvested from North Carolina to Maine, these are small, cork-shaped scallops (they’re also sold as Nantucket scallops). Since their season is limited—fall through mid-winter—they’re pricey. One pound may include as many as 90 scallops. Chefs prize them for their sweet taste and use them in soups, stews, and stir-fries. Sweets Taste, Chefs Prizes, Mid Winter They R Pricey, Nantucket Scallops, Coastal Flair, Corks Shapped Scallops, Shells Fish, North Carolina, Bays Scallops
Sea Scallops: Unlike bay scallops, the larger sea scallops are in markets year-round. They’re shucked at sea, so before cooking, simply remove the crescent-shaped muscle that attaches the scallop to the shell. Avoid “wet” scallops (ask at the store), which are treated with a solution of water and sodium tripolyphosphate to preserve them. But if wet is all you can find, soak them in 1 quart of cold water, ¼ cup of lemon juice, and 2 tablespoons of salt for 30 minutes to mask any chemical flavors.
How to make Perfect Pan Seared Scallops with a simple pan sauce. Make restaurant-quality scallops at home.