Fish
Bay Scallop
A tier
Bay scallop (Argopecten irradians and related inshore species) is the small, sweet American scallop of Atlantic bays and estuaries, historically tied to New England and Mid-Atlantic harvests. Meats are bite-size, cream-white, and intensely sweet—perfect for ceviche, quick sautés, and chowders where large sea scallops would dominate. Supply is seasonal and often limited. Sauté briefly in brown butter, fold into light cream sauces, or serve raw with citrus when ultra-fresh. Because they are small, heat for only a minute or two. Avoid watery treated packs if you want a proper sear; dry natural meats brown better. Celebrate summer and early autumn seasons when available.
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History
New England baymen harvested bay scallops as a regional delicacy of shallow waters.
Local canneries and fresh markets made bay scallops a Northeast autumn tradition.
Habitat loss and blooms reduced some bay scallop populations, raising prices.
Restoration projects and aquaculture trials sought to rebuild bay scallop fisheries.