Cape Cod, Cape, Long Island or Peconic scallop, China bay
Mild and sweet, bay scallops are considered the best-tasting of the scallop species. Raw, the lean, cork-shaped meat is translucent, with color ranging from creamy to pink. The texture should be firm and moist, not slippery and spongy. Cooked meat is opaque white and firm.Top-quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Fresh bay scallops smell sweet and seaweedy. They should not be sitting in water. Sour-smelling scallops — especially with overtones of iodine — should be rejected.
Bay scallops are small and cook quickly. While scallops are most commonly eaten cooked, bays are sometimes enjoyed raw because of their size and freshness. However, consumers in high-risk categories should avoid eating all raw shellfish. For a scallop ceviche, use lemon or lime juice to “cook” the tender meats. Steam gently for use in salads. Don’t overcook; scallops will toughen and lose flavor. They’re done as soon as the outside of the meat turns opaque.
Canada, China, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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