Scallops

Scallops are clam muscles. They range from tiny Bay scallops (some hardly bigger than a pencil eraser) to sea scallops big enough that three or four can be a hearty meal. Bay scallops are best when very gently cooked – poached or quickly sauteed. The big ones, which tend to have a bolder sweet-ocean flavor, do fine when they are gingerly grilled. When deep-fried, scallops are one of the sublime pleasures of summer seafood-shack cuisine.

Restaurants With This Dish

Calabash Seafood Hut

CALABASH, NC

A plate of silk-smooth broiled scallops in a puddle of lemon-caper butter
Winter Park Fish Co.

WINTER PARK, FL

Lenny & Joe’s Fish Tale - Hot Lobster Roll
Lenny & Joe’s Fish Tale

WESTBROOK, CT

Noah’s - Portuguese Eggs
Noah’s

STONINGTON, CT

Bowl of kale soup, thick with vegetables
Liberal Club | Fall River Portuguese American Fare

FALL RIVER, MA

Cliff’s Seafood & Grill

BAMBERG, SC

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