Scallops

What you eat

The whole scallop is a swimming bivalve mollusk — it claps its hinged shells together to propel itself in pulses. We eat just the adductor muscle, the round white cylinder that opens and closes the shell. The orange roe (coral) is also edible and prized in French cooking, but most American markets sell only the white muscle.

Sea vs. bay

Two main commercial categories:

• Sea scallops — large (3–5 cm diameter), deep-water, sold by count per pound. “U10” means under 10 per pound (largest, most expensive). Most often pan-seared whole.
• Bay scallops — small (1–2 cm), shallow-water, sweeter and more delicate. Used in pasta, ceviche, casseroles.

Wet vs. dry

A critical distinction at the fish counter:

• “Dry” scallops — sold as harvested, no additives. Ivory color. Tan-brown when seared. Best for searing.
• “Wet” scallops — soaked in sodium tripolyphosphate (STP) to plump them up with absorbed water. Bright white. Steam in the pan instead of searing because the absorbed water leaks out.

The label “dry” or “wet” should appear on the package; ask the fishmonger if not. Dry scallops cost ~30% more but are essential for any preparation that calls for browning.

The sear

A perfect pan-seared scallop has a deep brown crust and a barely-warm translucent center. Three keys:

1. Pat scallops bone-dry before seasoning.
2. Use a very hot pan with oil at smoking point.
3. Don’t move them — sear 90 seconds per side.

Overcooked scallops shrink, toughen, and become rubbery; undercooked scallops are gelatinous. The window is narrow.