Deep Sea Scallop Facts

Wrapped in bacon, lightly grilled or sautéed in a saffron sauce, sea scallops are one of the most delectable of all shellfish. Does this Spark an idea?

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Location
- Found along the Atlantic Coast from Newfoundland to North Carolina, sea scallops flourish on sandy or gravel beds in waters with a temperature below 68 degrees F.
Harvest
- In North America, about 20 million lbs. of sea scallops are harvested every year. Sea scallop fishermen find that their largest markets in Japan, the United States and France.
Color
- Before cooking, sea scallops appear white, cream-colored or tan depending on the variety.
Wet vs. Dry
- At harvesting, most scallops are treated with a preservative that keeps them fresh but also causes them to soak up water like sponges. At cooking time, the scallops release this liquid, which makes it difficult to achieve a nice seared caramelized crust. Many home cooks are asking their local fish seller for dry scallops.
Most Famous Recipe
- Coquilles St.-Jacques is the classic French method for serving scallops. Tossed in a cream-and-butter sauce, the scallops are baked or broiled in a scallop shell.

Coquilles St.-Jacques

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