How to Eat Scallops. Scallops are a culinary delight, often pleasing even to those who do not usually care for seafood. Because of their tender texture and subtle, almost sweet flavor, scallops can be incorporated into a variety of dishes. To enjoy scallops in season, buy them fresh from October to March for sea and bay scallops and December through May for calico scallops.
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Select scallops from a seafood store or seafood counter that has a fresh source.
Check for browning. Fresh scallops should be white and firm to the touch. Frozen ones should appear shiny and have frost-free packaging (frost indicates that thawing occurred).
Smell fresh scallops, which should be odorless or slightly sweet in scent. If there is a displeasing smell, return them to the supplier.
Refrigerate fresh scallops as soon as possible to avoid spoilage. To keep them for a couple of days before use, place in plastic on top of a dish of ice in the back of the refrigerator.
Choose a recipe that appeals to you. Recipes may be found on the Internet as well as in cookbooks.
Rinse scallops in very cold water and pat dry before use in a recipe.
Follow the recipe exactly the first time you prepare scallops, improvising as desired with experience.