How to Cook Bay Scallops

There are two different kinds of scallops, bay scallops and sea scallops. The sea scallop is the larger of the two. There are approximately 20 to 40 sea scallops per pound. The bay scallop resides in bays from New England to the Gulf of Mexico. They are smaller than sea scallops and there are about 50 to 90 bay scallops per pound. Bay scallops make a healthy and delicious entree. The following article discusses how to cook bay scallops.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tablespoons of butter
• 2 tablespoons of flour
• 1/2 teaspoon of salt
• 1/8 teaspoon of paprika
• 1 cup of milk
• 3 tablespoons of dry sherry
• 1 cup of bay scallops
• Saucepan

How to Cook Bay Scallops

1. 
   Melt the butter

   Melt the butter in a small saucepan.

2. 
   Add the flour

   Add the flour, salt, and paprika to the melted butter.

3. 
   Add the milk

   Stir in the milk and stir continuously until the mixture thickens.

4. 
   Add the sherry

   Add the sherry to the milk mixture.

5. 
   Add the scallops

   Add the bay scallops and simmer in sauce for 5 minutes.

Tips & Warnings

• Scallops are done cooking as soon as they loose translucency and turn opaque.
• When purchasing fresh scallops, look for scallops that smell like the sea. Do not buy scallops that smell strongly fishy. Fresh scallops should be ivory to light pink.
• When storing fresh scallops, put them in a bowl and cover them with a wet paper towel in the refrigerator. Be sure to eat them the same day that you purchase them.
• You can also store scallops in the freezer. Be sure to double wrap them and they can last for up to two months.
• Scallops toughen easily so be sure not to overcook them.
• You need to be especially careful when cooking bay scallops. Because of their small size, they can be overcooked very easily.

Resources

• Buy bay scallops

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