| Sea Scallops | | | | to port or shucked at sea and kept on ice for the trip |
| Sea scallops are popular seafood items. Prized by | | | | ashore. The commercial scallop fishery in the USA is |
| cooks and diners, they are considered by many to be | | | | heavily regulated by the National Oceanic and |
| the most appealing of the shellfish. The premium | | | | Atmospheric Administration (NOAA). |
| products among scallops are the largest specimens, | | | | Cooking Scallops |
| which have a delicate flavor and tender texture. | | | | Scallops are prepared in a variety of ways. Their |
| Scallops are at their peak flavor when fresh, but may | | | | delicate flavor and texture allow for a variety of |
| also be frozen. | | | | cooking methods. They can be easily breaded and |
| | | | fried, sauted, broiled or used in seafood soups, stews, |
| Commercial Scallop Harvesting | | | | chowders or salads. One of the most popular recipes |
| Scallops thrive off the mid and North Atlantic Coast of | | | | calls for scallops to be wrapped in bacon, then broiled. |
| North America. Here scallops are found in offshore | | | | The scallops' versatility in taste lends itself well to |
| waters out to the continental slope. Ports that are | | | | various cuisines from around the world. In addition to |
| important to the scallop industry range from Glouster, | | | | American dishes, sea scallops are a frequent |
| Massachusetts down to Virginia Beach, Virginia. Cape | | | | ingredient of Asian, Mediterranean and South |
| May, New Jersey, Chincoteague Island Virginia and | | | | American cuisine. Japanese cooking utilizes scallops in |
| Virginia Beach all have active fleets of scallop boats. | | | | sashimi and sushi dishes as well as using the scallop |
| Scallops are trawled or dredged, and quickly returned | | | | roe as an ingredient. |