SCALLOPS
Scallops are one of the most delicate and elegant types of seafood, prized for their naturally sweet flavor, tender texture, and beautiful fan-shaped shells. In Italian cooking, capesante are often served simply, allowing their flavor to remain the star — from golden baked scallops to pasta, risotto, and festive seafood appetizers.
Whether you’re wondering which type of scallop to buy, what the orange coral is, or how to clean whole scallops at home, these guides cover the essentials you need to choose, prepare, and cook scallops with confidence.
Quick Facts
Shellfish Type
Scallops are bivalve mollusks with two fan-shaped shells and are prized for their sweet flavor and tender texture.
Italian Name
Known in Italian as capesante, scallops are especially popular in elegant seafood appetizers and festive dishes.
Common Types
Common types include sea scallops, bay scallops, king scallops, and queen scallops. Size, flavor, and availability vary by species and region.
Flavor
Mild, delicate, slightly briny, and naturally sweet, with a clean seafood flavor that pairs well with simple ingredients.
Texture
Tender and succulent when cooked properly. Overcooking can quickly make scallops firm, dry, and rubbery.
Edible Parts
The round white adductor muscle is the main edible part. The orange or pale roe, also called coral, is edible too.
How to Choose
Look for firm, plump scallops with a mild, fresh sea scent. Dry-packed scallops are especially good for searing and browning.
Cleaning
Whole scallops should be opened carefully, with the unwanted internal parts removed while keeping the white muscle and, if desired, the roe. Pat them thoroughly dry before cooking.
Best Cooking Methods
Scallops are excellent pan-seared, grilled, baked, or broiled. Large scallops also work beautifully when cooked and served directly in their shells.
Best Pairings
Butter, olive oil, lemon, parsley, garlic, white wine, breadcrumbs, pasta, and risotto all complement the naturally sweet flavor of scallops.
Storage
Keep fresh scallops refrigerated and use them as soon as possible. They can also be frozen and thawed slowly in the refrigerator before cooking.
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