It is said that scallops are named for the characteristic scalloped edges of the shells in which they are generally served. These shells are often used for individual baking dishes since they can withstand the heat of the oven.

Bay scallops are small and dainty, and have a more delicate flavor than sea scallops, and number about 40 to a pound.

Scallops must be removed from their shells as soon as they are caught. They should then be frozen or iced immediately. Cook scallops quickly, simmering 3 to 5 minutes in liquid (or in less time if they are cooked in hot fay). The part of the scallop, which should have a creamy, mother-of-pearl appearance. Scallops should never be boiled.

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