Scallop, bay

Origins and history

Bay scallops are native to the Atlantic coast of North America and have been harvested by Native American tribes for centuries. They gained commercial popularity in the 19th century and are now harvested in various regions, including the United States, Canada, and Japan.

Nutritional information

Bay scallops are a good source of lean protein, omega-3 fatty acids, and essential minerals such as zinc and selenium. They are also low in calories and fat.

Allergens

Individuals with shellfish allergies should avoid bay scallops as they can trigger allergic reactions.

How to select

When selecting bay scallops, look for scallops that are firm, plump, and have a sweet, fresh aroma. Avoid scallops that appear slimy, discolored, or have a strong fishy odor.

Storage recommendations

To maintain the freshness of bay scallops, store them in the refrigerator at a temperature of 32 to 38°F (0 to 3°C). Keep them in a sealed container or wrapped in a damp cloth to prevent them from drying out. Use them within a day or two for the best flavor and texture.

How to produce

Bay scallops are typically harvested from the wild, but they can also be farmed in controlled environments. However, farming bay scallops is a complex process and requires specialized equipment and knowledge.

Preparation tips

Bay scallops can be prepared in various ways, including searing, grilling, baking, or sautéing. They can be enjoyed on their own as a simple appetizer or incorporated into pasta dishes, risottos, soups, or seafood stews. They also pair well with flavors like garlic, lemon, butter, and fresh herbs.

Substitutions

Sea scallops or shrimp can be used as substitutes for bay scallops in recipes. However, keep in mind that the texture and flavor may differ slightly.

Culinary uses

Bay scallops are commonly used in seafood dishes such as scallop ceviche, scallop pasta, scallop risotto, and scallop chowder. They are also popular in Japanese cuisine, where they are often served raw as sashimi or in sushi rolls.

Availability

United States, Canada, Japan