The Fine Art of Cooking Scallops

Scallops are shellfish with an edible adductor muscle. These round, tender muscles are slightly sweet with a delicate and briny saltiness. They turn tender and buttery when prepared and cooked properly.

Two types of scallops are sold at grocery stores and seafood market: bay scallops and sea scallops.

Bay scallops are found in shallow waters, bays and estuaries along the East Coast. Bay scallops are very small, most measuring around one-half inch. They're very tender and delicate, too. Because they're so small and cook quickly, bay scallops are used in quick sautes, broiling and gentle poaching.

Sea scallops are found in deep, cold ocean waters around the world. They may be dredged up with crawlers or nets, which can damage the ocean floor. However, diver scallops are sea scallops that have been harvested by scuba divers. These are the most sustainable sea scallop option, but they can carry a higher price tag. Sea scallops are larger; some may be as big as two inches in diameter.

They're chewier than bay scallops, but they are still tender and sweet.