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SCALLOPS
Scallops are available in many different sizes. Calicos, which are a true bay scallop are harvested off the Florida coast. They have a sweet, nutty flavor with a lean and firm texture. They are usually distinguished by a whiteness along the edges because steam is used to open the shell leaving the meats partially cooked. Bay scallops are harvested from the Mid Atlantic, Mexico, Peru and China. Sea scallops are the largest scallops on the market. They are graded like shrimp according to size and count per pound. Sea scallops are harvested in the deep water off the East Coast from Virginia through Canada. These are sold in the natural state known as a dry pack or wet soaked in gallons graded out like shrimp in counts of u/10, 10/20, 20/30, 30/40 or smaller.
PRODUCT FORMS
Scallops are available live in the shell and the meats are also sold fresh and frozen. Fresh scallops are sold either in bags or by the gallon, wet or dry. Dry scallops contain no added liquid or preservatives. Wet scallops contain a preservative called tripolyphosphate. When there is an additive used it must be clearly marked on the container because the additives not only preserve they also add weight and can whiten the meat color. Many times it also lowers the quality and changes the flavor of the scallop.
PREPARATION
Sea scallops are great for broiling, stuffing and kebabs. Bay scallops are excellent for casseroles, salads and stews.
NUTRITIONAL INFORMATION
A 3-1/2 oz. Serving of bay scallops has 76 calories and .6 grams fat while the sea scallop contains 79 calories and .6 grams fat.
VARIETIES
- China Bay Scallops, Gal
- Mex. Bay Scallops, Gal
- Peru Bay Scallops, Gal
- Dom Bay Scallops, Gal
- Sea Scallops, u/10, Jumbos
- Sea Scallops, 10-20, Jumbo
- Sea Scallops, 20-30
- Sea Scallops, 30-40
- Sea Scallops, 40-50
- Scallops Pcs.
- N.Z. Roe on Scallops
- Sea Scallops-Dry
- Smoked Bay Scallops
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