Cook's Note: Scallops: The Best Cook's Note: Scallops Recipe from Cook'n

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	Cook's Note: Scallops

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Types

There are two basic types: sea scallops, which measure about 2 inches in diameter, and bay scallops, usually about 1/2 inch in diameter. Bay scallops may be sweeter and more tender. The two types can be used interchangeably in recipes as long as you adjust the cooking time for size or cut large sea scallops into smaller pieces for bay scallop recipes.

Shopping for Quality

Fresh scallops should have a slightly sweet smell and a creamy pink to tan color. They should be moist and shiny with a little liquid around them and no dried-out or discolored patches.

How Much to Buy

Allow 3 to 4 oz. (uncooked) per serving.

Preparation

If sea scallops have a tough tendon on the side, remove it before cooking.

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