North Atlantic Sea Scallops

Name: Sea Scallops (No. Atlantic)
Latin Name: Pecten magellanicus

Harvest Area: Labrador to New Jersey.

Seasons: Available year round.

Characteristics: Sea scallop is the term used to describe the muscle of the animal, and range from U/10 - 40/50 per lb. Inshore Sea Scallops (New Yorkers) are softer fleshed with more pieces, while Canadian (aka George's Bank) Scallops are firmer and better flavored. Many scallops get soaked in a tri-poly phosphate solution causing water absorption for inflation of individual sizes.

Grade/Pack: Fresh scallops are sold in bags or gallons, labelled "wet" (soaked -- see above) or "dry" (unsoaked). Frozen: sized by units of 5lb, U/10, 10/20 - 40/50's are either block frozen or IQF.

Traditional Applications: Scallops are very versatile, with virtually no waste. Good fried, broiled, baked, smoked, etc. in all food service applications.

Substitutes: Other scallops: Japanese, Icelandic, Australian, Chinese, Peruvian, etc.

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