What is it?

The smaller relative of sea scallops (about 1/2-inch in diameter), bay scallops and are considered to be the sweetest and most succulent. Cape bays, harvested from Long­ Island to Cape Cod, are especially prized. Sold fresh, these bay scallops are a seasonal specialty (available in the fall and early winter), and are generally quite expensive. Less desirable are frozen Chinese bay scallops.

Kitchen math:

1 pound = 50 to 100 bay scallops, depending on size

Don’t have it?

Substitute sea scallops (cut in half or quarters if necessary).

How to choose:

Fresh scallops should appear moist but not milky. Refuse any that have a feathery white surface (a sign of freezer burn) or dried and darkened edges (a sign of age). Always ask to smell scallops before buying. They should smell somewhat briny and seaweedy, but not offensive, sharp, or at all like iodine. Ask the fishmonger for “dry” scallops, which means they have not been treated with a solution to keep them fresh longer. The soaking, though harmless, detracts from a scallop’s natural fresh, briny taste.

How to prep:

Don’t rinse bay scallops; rinsing can dilute flavor.

How to store:

Cook scallops the day you buy them, if possible. If not, store them in the coldest part of your refrigerator.

Recipes

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  Recipe

  Sofrito Scallops with Saffron Rice

  Used with everything from beans to meat to fish, the versatile tomato-based sauce called sofrito is the soul of Latin American and Caribbean food. In this Cuban-inspired dish, bay scallops…

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  Recipe

  Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

  Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

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  Recipe

  Risotto with Scallops, Pancetta & Spinach

   

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  Recipe

  Thai Seafood Salad (Yum Talay)

  This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle…