Fish
Sea Scallop
A tier
Sea scallop is the North American market name for large offshore Placopecten magellanicus and similar big adductor meats sold U10, U12, and other counts. The discs are thick, sweet, and mild, built for hard searing and steakhouse plating. Coral is usually removed before sale in the US trade, unlike many European king scallops. Pat dry, season simply, and sear in a smoking-hot pan without moving until a deep crust forms. Dry scallops (unsoaked) outperform wet-packed, chemically treated meats that leach water. Serve with citrus, brown butter, or bacon. Undercook slightly—the centre should stay pearlescent for best texture.
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Characteristics
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Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
New England offshore fisheries developed large sea scallop harvests for East Coast cities.
Shucked sea-scallop meats became a standard frozen and fresh commodity in US markets.
Management of Georges Bank and Mid-Atlantic beds stabilised premium sea scallop supply.
Dry versus wet scallop labelling educated chefs about searing quality differences.