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Ingredients
Bay Scallops
Scallops are a bivalve mollusk like clams and mussels. The scallop that you buy at the fish market is actually the muscle that holds the two shells together.
Bay scallops are a smaller species of scallop and the best are harvested on the east coast of the United States. The Atlantic Bay Scallop is small – about a half inch in diameter and is sweeter and more delicate than the larger Sea Scallop.
Most Atlantic scallops are found in the bays of Cape Cod ranging south to Long Island. Finding good quality New England scallops outside of that region can be a challenge. They are best very fresh and if you find them and they are fresh, drop what you are doing, buy them, take them home and cook them.
Because much of the population of bay scallops were killed off by toxic algae in the 1980s these are much more difficult to find and are quite expensive. As a result, many of the bay scallops available are actually calico scallops harvested in the warmer southern waters of Florida and the Gulf of Mexico. Many of scallops sold on the west coast as bay scallops are calicos but they are a different breed from bay or sea scallops. They are slightly smaller and not as sweet or as tender as Atlantic bay scallops.
As with sea scallops the flesh of bay scallops should be a translucent beige or creamy color. If the scallops are white, they have been soaked in water and likely other preservatives. Avoid these as scallops can actually absorb about 40% of their weight in water.
4 ounces bay scallops = 100 calories, <1g fat, 0g sat fat, 0g mono fat, 19g protein, 3g carbohydrates, 182mg sodium, 37mg cholesterol