Bay Scallop

SeafoodShellfishMolluskAllergen: ShellfishNot vegetarianSweetBrinyDelicateTenderButteryOceanic

Nutrition (per 100 g)

Calories: 88
Protein (g): 16.8
Fat (g): 0.8
Carbs (g): 3.2
Fiber (g): —
Sodium (mg): 161

Lean mollusk with concentrated protein. Mild carbohydrate comes from glycogen in the muscle.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 90 days

Bay scallop is the small, sweet adductor muscle of a bivalve mollusk, typically 1–2 cm across. It cooks in under a minute and turns opaque with a tender, springy bite; flavor is mildly briny and caramelizes readily when seared. Common uses include quick saute and pan roast, chowders, pasta, and ceviche, and it is sold shucked fresh or individually quick frozen.\n\nNative to the Atlantic coast of North America, bay scallops have long supported seasonal fisheries in the Northeast, with additional aquaculture and imports expanding supply. Modern markets commonly carry farmed and wild product; as an animal seafood, it is not vegetarian.