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Types of Sea Scallops

In Alaska, there are three types of sea scallops: bay scallops, which are a smaller variety; rock scallops, which are commonly found attached to rocks; and weathervane scallops which are sold as jumbo scallops on the market.
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Refrigerating Shucked Scallops

Refrigerate shucked scallops for up to one to two days.
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Scallops Shelf Life

Scallops have a shelf life of about two to three days.
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Fresh Sea Scallops

The sea scallop is the largest of the scallops. You usually get approximately 20-40 sea scallops in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze scallops for later use. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Fresh sea scallops have a distinct, sweet odor when they are fresh.
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Checking Color of Scallops

When cooking fresh scallops, check its color. Scallops turn milky white or opaque and firm.
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Scallops Any Way You Want

Sea Scallops can be poached, sautéed, broiled, baked, or fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked. Visit our recipes area for many scallop recipes to choose from.
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Sea Scallop Meat

Sea scallop meat varies from creamy white to light tan or pink and should have a creamy color, firm texture, a mild, sweet odor. They measure about 1/2 inch to 3/4 inch in diameter with some being quite large and referred to as "hockey puck size"
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