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

Variety Restaurant

AIKEN, SC

Big T’s Seafood Restaurant - Seafood Platter
Big T’s Seafood Restaurant

GROVETOWN, GA

Blueberry’s Grill

MYRTLE BEACH, SC

Warm picked lobster and melted butter in a toasted bun
Denmo’s Snack & Dairy Bar

SOUTHBURY, CT

Cliff’s Seafood & Grill

BAMBERG, SC

Elisabeth’s

FAIRHAVEN, MA

Discuss

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