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

Calumet Fisheries

CHICAGO, IL

slice of oreo cake with fresh whipped cream ... New Bedford seafood
Elisabeth’s

FAIRHAVEN, MA

Blueberry’s Grill

MYRTLE BEACH, SC

Charlotte’s Legendary Lobster Pound

SOUTHWEST HARBOR, ME

Noah’s - Portuguese Eggs
Noah’s

STONINGTON, CT

Yataimura Maru

PORTLAND, OR

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