Scallops are mollusks with two hinged shells (bivalves) that filter food from the surrounding water. Scallops differ from oysters, clams, and mussels in their ability to "swim" short distances by snapping their shells together. This ability requires the development of an oversized muscle called the adductor scallop. The adductor muscle, shaped like a marshmallow, is the main edible part of the scallop.
Harvesting waters are monitored by states and local jurisdictions to ensure that scallops are safe to eat. If excessive levels of contaminants are detected in the water, commercial harvesting is prohibited. Recreational fishermen should only harvest scallops from waters that are safe and legal for the harvest. State or local health departments often issue warnings and closures to inform recreational harvesters.
Sea scallops are the largest and most easily accessible commercial scallop species. Sea scallops are harvested off the coasts of the Northeastern and Mid-Atlantic states. They are typically caught at sea so that only the meat is brought ashore. These scallops range in size from 20 to 30 meats per pound and are easy to grill, fry, or use in recipes.
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