CHARACTERISTICS
Scallops have a sweet, uniquely rich taste. Before cooking, their meat is a shiny, translucent white or ivory and they should be firm to the touch. After cooking their meat turns more opaque. Scallops are sorted by number of pieces to the pound; U/10 (under 10) scallops to the pound or 10/20 count (10 to 20 scallops to the pound) if you want something a bit smaller.
Scallops have a sweet, uniquely rich taste. Before cooking, their meat is a shiny, translucent white or ivory and they should be firm to the touch. After cooking their meat turns more opaque. Scallops are sorted by number of pieces to the pound; U/10 (under 10) scallops to the pound or 10/20 count (10 to 20 scallops to the pound) if you want something a bit smaller.
Wild harvested from the Atlantic from Massachusetts to Canada, this delicious bi-valve has long been a menu staple. Dry pack scallops are not treated with chemical additives.