Bay scallops are one of 400 species of scallops found around the world, and one of the most common used in cooking. Scallops are classified as mollusks, and are "filter feeders," which means bacteria and toxins can collect in the scallop. Cooking kills the bacteria. Most of the toxins are stored in the digestive tract of the scallop, which U.S. consumers generally don't eat.
Step 1
Sauté your bay scallops in olive oil for one to two minutes, until they're golden brown on the outside. The scallops should be translucent in the center to ensure they aren't overcooked.
Step 2
Add one or two bay scallops to a bowl, and spoon in a white wine sauce or light fish stock. Sprinkle the top of the scallops with finely chopped parsley and serve.
Step 3
Place one scallop in the center of half of the scallop shell if you still have the shells. Sprinkle with chopped parsley or green onion and serve.
Step 4
Cut bay scallops in quarters and add to seafood chowder along with lobster meat, clams, mussels and shrimp. Serve in a bowl with crusty bread on the side.
Things You'll Need
- Olive oil
- Bowl
- White wine
- Fish stock
- Parsley
- Scallop shell
- Green onion
- Lobster
- Clams
- Mussels
- Shrimp
- Bread
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