Natural form

Fresh sea scallops in their raw state, showing their disc shape and creamy ivory flesh.

Establishes the unmistakable physical form — thick, plump, cylindrical disc — so readers can identify scallops at the market.

Proteins

Scallop

Sweet, tender shellfish for a quick, golden sear

Plump and sweet, scallops sear to a caramelized crust in a hot pan in just a minute or two a side. Dry them well first. Keep them very cold and cook the day you buy.

Scallops are the sweet, tender adductor muscle of a bivalve — a round, pearly disc of dense flesh that, seared right, develops a deep golden-brown crust over a barely-cooked, custardy center. They are the definition of cook-it-fast: a minute or so per side in a screaming-hot pan, no fussing, then off. The single most important thing is dryness — wet scallops steam instead of searing — and avoiding 'wet' (chemically treated) scallops that leak liquid. Large sea scallops are the searing prize; tiny bay scallops are sweeter and suit quick sautés and chowders. Treated like a delicate steak, they're one of the kitchen's great quick luxuries.

Measured in: g
Storage: Refrigerate
Shelf life: 2 days

Allergens

Shellfish

Find it in

Seafood

Types & varieties

Sea scallops (large)

Big and meaty — the prime cut for a golden sear.

Bay scallops (small)

Tiny and sweeter; for quick sautés, pasta, and chowder.

Dry-packed scallops

Untreated, sear properly — always choose these.

Wet-packed scallops

Treated with phosphates, leak water, won't brown — avoid.

Scallops with roe (coral)

Sold on the half-shell with the orange roe attached.

Sea Scallop

Large, plump scallop with sweet, dense meat; pat dry and sear hard for a caramelized crust and translucent center. Overcooking turns it rubbery in seconds.

Bay Scallop

Small, sweet, tender scallops that cook in seconds. Sear hot and fast or poach briefly; overcooking turns them rubbery, so pull them early.

How to choose

Buy 'dry' (chemical-free) scallops — they're ivory-to-pinkish, smell sweetly of the sea, and sear properly; 'wet' scallops are bright stark-white, sit in milky liquid, and will only steam. Look for plump, firm, intact discs. Remove the small tough side-muscle (the strap) before cooking if it's still attached.

How to store / food safety

Keep very cold and cook within a day; scallops are highly perishable. They should smell clean and sweet — any sour or ammonia note means discard. Cook until just opaque; like all shellfish they can carry bacteria raw, though impeccably fresh scallops are sometimes eaten as crudo. Scallops are a shellfish allergen.

How to cook

Pat the scallops bone-dry, season, and lay them in a very hot, oiled pan without crowding — leave them undisturbed for a minute or two until a deep brown crust forms, then flip for a brief finish; the center should stay just-set and translucent. Overcooking makes them rubbery and weeping. Finish with butter, lemon, or a brown-butter sauce. Bay scallops cook in seconds.

Common uses

Pan-seared scallopsScallops with brown butter or beurre blancCeviche and crudoPasta and risottoChowder (bay scallops)Skewers and grillingCoquilles Saint-JacquesSalads

Tips & pitfalls

Buy 'dry' scallops only — 'wet' ones leak and won't sear.
Pat completely dry and don't crowd the pan, or they steam.
Sear undisturbed for a crust, then flip just to finish — center stays soft.
Remove the tough little side-strap before cooking.
Finish with brown butter and lemon.

Nutrition

18kcal

Energy

75 kJ · per 100 g

Where the calories come from

Protein 22%Carbs 70%Fat 8%

Protein

1.2g

2% DV

Carbs

3.8g

1% DV

Fat

0.2g

0% DV

Fiber

1.2g

4% DV

Sugars

2.4g

of which

Sodium

1mg

0% DV

Notable micronutrients

Vitamin C20% DV

Folate8% DV

Thiamin (B1)6% DV

Vitamin B66% DV

Magnesium5% DV

Niacin (B3)4% DV

Source · USDA FoodData Central · approx. Squash, summer, scallop, raw

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In the shops

Matched grocery products

Pacific Scallop
ud · Bonpreu
€7.99
Scallop Half Shell
EUROPACIFICO · kg · Bonpreu
€5.85

Good to know

Cut/type: Bivalve adductor muscle; sea (large) or bay (small)
Flavor: Sweet, delicate, briny; tender and custardy
Cook to: Sear ~1–2 min/side till just opaque; ~55°C center
Nutrition: Raw ~88–110 kcal/100g, ~17–20g protein; cooked ~137 kcal, ~24g protein, ~0.8g fat
Buy: 'Dry' (untreated), ivory, sweet-smelling, firm

Substitutes