Scallops are prized for their delicate sweetness, tender texture, and remarkable versatility in the kitchen. They can be quickly seared until golden, baked in their shells, tossed with pasta, or served as an elegant appetizer — but choosing the right scallops at the seafood counter isn’t always as straightforward as it seems.
Sea scallops, bay scallops, king scallops, dry-packed, wet-packed, diver scallops, U10: the names and labels can quickly become confusing, especially because the scallops commonly sold in Europe aren’t always presented in the same way as those found in the United States.
In this guide, we’ll look at the main types of scallops, what they taste like, how scallop sizes are classified, and the differences between fresh and frozen or dry- and wet-packed scallops. Most importantly, you’ll learn what to look for when buying them and how to choose the best scallops for the dish you want to prepare.
What Are Scallops?
Scallops are marine bivalve mollusks, meaning they belong to the same broad family of shellfish as clams, mussels, and oysters. They live inside two distinctive fan-shaped shells and are found in oceans around the world.
The round white portion most commonly sold as a “scallop” is the adductor muscle, the muscle the animal uses to open and close its shell. Unlike many other bivalves, scallops can actively swim by rapidly opening and closing their shells, pushing water behind them.
Depending on where you buy them, scallops may be sold whole in the shell or already shucked. In the United States, shoppers most often encounter the white adductor muscle alone. In Italy and other parts of Europe, whole scallops are commonly sold with both the white muscle and the orange or cream-colored roe, often called the coral.
The roe is edible and has its own flavor and culinary uses, so we’ll cover it separately in our guide to scallop roe and coral.
What Do Scallops Taste Like?
Scallops have a delicate, naturally sweet flavor with a mild briny note that reflects their ocean origin. Compared with many other types of shellfish, their flavor is subtle rather than strongly “fishy,” which makes them particularly versatile in the kitchen.
Their texture is just as distinctive as their flavor. Properly cooked scallops should be tender and succulent, with a slight firmness when you bite into them. Large scallops can develop a beautifully caramelized crust when seared while remaining soft and juicy in the center.
Overcooking changes that texture dramatically. Scallops cook very quickly, and when left over the heat for too long they can become firm, dry, and rubbery.
Because their flavor is mild, scallops pair especially well with simple ingredients that don’t overpower them. Butter, olive oil, lemon, garlic, fresh herbs, white wine, and breadcrumbs are classic partners, while their natural sweetness also works well with vegetables, pasta, risotto, and delicate sauces.
Types of Scallops
There are hundreds of scallop species around the world, but only a relatively small number are commonly sold for food. Which type you encounter depends largely on where you live: the names used at an American seafood counter can be quite different from those you see in Italy or elsewhere in Europe.
Here are the main types you’re most likely to come across.
Sea Scallops
Sea scallops are the large scallops most familiar to shoppers in the United States and Canada. The Atlantic sea scallop (Placopecten magellanicus) is harvested in the cold waters of the Northwest Atlantic, particularly off the northeastern United States and eastern Canada.
They have large, meaty adductor muscles with a naturally sweet, delicate flavor. Their size makes them particularly good for pan-searing, grilling, and baking, because they can develop a golden exterior while remaining tender inside.
When an American recipe simply calls for “large scallops,” sea scallops are usually what it means.
Bay Scallops
Bay scallops are considerably smaller than sea scallops. The Atlantic bay scallop (Argopecten irradians) is native to shallow coastal waters along the eastern coast of North America.
They are tender and sweet, but because of their small size they cook extremely quickly. Rather than searing them individually like large sea scallops, they’re particularly well suited to pasta, seafood stews, casseroles, and other dishes where several small scallops can be served in each portion.
King Scallops
King scallops (Pecten maximus) are one of the most important scallops in European cooking and are found in the northeastern Atlantic.
They’re large scallops with a substantial white adductor muscle and are commonly sold whole in their distinctive fan-shaped shells. In Italy, this is one of the scallops you may encounter as capesante or cozze di San Giacomo.
Unlike the shucked scallops commonly sold in the United States, European king scallops are often sold with the roe — the orange or cream-colored part attached to the white muscle — still intact.
Their large size makes them excellent for pan-searing or baking in the shell, including preparations such as Scallops au Gratin (capesante gratinate).
Queen Scallops
Queen scallops (Aequipecten opercularis) are another European species, found in the northeastern Atlantic and Mediterranean. They’re much smaller than king scallops and have shells that can range from pale cream to orange, pink, or reddish brown.
Their meat is small and delicate, so they’re better suited to quick cooking and dishes where several scallops are used together rather than preparations centered around one large scallop.
Sea Scallops vs Bay Scallops: What’s the Difference?
The most obvious difference is size. Sea scallops are large and meaty, while bay scallops are small and cook much more quickly.
That difference also affects how they’re best used. Large sea scallops are ideal when you want the scallop itself to be the centerpiece of the dish — particularly for searing, grilling, or serving individually. Bay scallops work especially well in pasta, soups, seafood mixtures, and other recipes where their smaller size is an advantage.
Both have a naturally sweet, delicate flavor, so one isn’t necessarily “better” than the other. The best choice depends primarily on what you’re cooking.
Scallop Sizes: What Do U10, U12, and 10/20 Mean?
If you’ve ever bought scallops from a seafood counter, you may have seen labels such as U10, U12, 10/20, or 20/30. These numbers aren’t different varieties of scallops — they indicate approximately how many scallops make up one pound.
The letter U means “under.” For example:
- U10: fewer than 10 scallops per pound
- U12: fewer than 12 scallops per pound
- 10/20: approximately 10 to 20 scallops per pound
- 20/30: approximately 20 to 30 scallops per pound
This means that, somewhat counterintuitively, the lower the number, the larger the scallop.
Which Scallop Size Should You Buy?
Large scallops such as U10 or U12 are particularly good for pan-searing, grilling, or recipes where each scallop is served individually. Their size makes it easier to develop a golden exterior without overcooking the center.
Medium scallops are versatile and work well in pasta, risotto, seafood dishes, and many baked preparations.
Smaller scallops cook extremely quickly and are better suited to recipes where several scallops are incorporated into the dish rather than presented individually.
For Scallops au Gratin, choose large scallops that fit comfortably inside your scallop shells. Similar-sized scallops will also cook more evenly.
Dry vs Wet Scallops: What’s the Difference?
When buying scallops, particularly in the United States, you may come across the terms dry scallops and wet scallops. They don’t refer to whether the scallops look physically dry or moist. Instead, they describe how the scallops have been processed after harvesting.
What Are Dry Scallops?
Dry scallops, sometimes labeled dry-packed scallops, haven’t been treated with added solutions designed to make them retain extra water.
They generally have a more concentrated scallop flavor and are particularly good for searing because their surfaces can brown and caramelize more easily.
If you want beautifully golden pan-seared scallops, dry-packed scallops are usually the best choice.
What Are Wet Scallops?
Wet scallops have been treated with a solution that can include phosphates, which helps them retain additional moisture.
That extra water can affect cooking. Instead of immediately browning when they hit a hot pan, wet scallops may release liquid and begin to steam, making it more difficult to achieve a deep golden crust.
Because they can retain additional water, you’re also potentially paying for some of that added weight when scallops are sold by the pound.
How Can You Tell if Scallops Are Dry or Wet?
The easiest way is to ask your fishmonger or check the package label. Look for scallops labeled “dry,” “dry-packed,” or untreated, and check the ingredient list on packaged scallops for added phosphates or other solutions.
Appearance alone isn’t always a reliable way to tell how scallops were processed, so the label or information from the seller is more useful than trying to judge them only by color.
Are Dry Scallops Always Better?
Not necessarily for every recipe, but when the scallop itself is the star of the dish — particularly for pan-searing or grilling — dry scallops have a clear advantage because excess moisture works against browning.
For baked recipes such as Scallops au Gratin, either can be used, but dry-packed scallops tend to release less liquid into the shell. If you’re using scallops that contain more moisture, pat them thoroughly dry before adding the topping.
How to Choose the Best Scallops
Whether you’re buying scallops from a fishmonger, seafood counter, or supermarket, quality matters more than whether they’re labeled simply as fresh or frozen.
Fresh scallops should look firm and moist, with a mild, fresh sea scent. Avoid scallops with a strong fishy or unpleasant smell or a texture that appears excessively soft or slimy.
Don’t judge scallops by color alone. Depending on the species and individual scallop, the meat can naturally range from creamy white to pale beige, pink, or even slightly orange.
Fresh or Frozen?
Fresh scallops are an excellent choice when they’re genuinely fresh and have been handled properly, but frozen scallops aren’t necessarily lower quality. Good-quality scallops frozen soon after harvesting can retain excellent flavor and texture.
When buying frozen scallops, look for packages without excessive ice crystals or signs of freezer damage. Thaw them slowly in the refrigerator and pat them thoroughly dry before cooking.
A Quick Scallop Buying Checklist
When possible, look for:
- Firm, plump scallops with a fresh, mild sea scent
- Dry-packed or untreated scallops, particularly for searing
- Similar-sized scallops so they cook evenly
- Large scallops for searing, grilling, or individual presentations
- Smaller scallops for pasta, risotto, soups, and mixed seafood dishes
- Clear information about the species, origin, and any added treatments
Ultimately, the best scallop isn’t necessarily the largest or most expensive one. Choose the type and size that suit the recipe you’re preparing and buy from a seafood seller you trust.
Cooking with Scallops
Once you’ve chosen good-quality scallops, keep the preparation simple and let their naturally sweet, delicate flavor shine. Large scallops are wonderful seared or baked, while smaller varieties work beautifully in pasta, risotto, and other seafood dishes.
If you’re starting with whole scallops, see our guide to how to clean and prepare scallops before cooking. And if you’ve ever wondered about the orange part attached to some European scallops, our guide to scallop roe and coral explains what it is and how it can be used.
For an easy Italian way to enjoy large scallops, try our Scallops au Gratin, baked in their shells with butter, parsley, onion, and a golden breadcrumb topping.
How to Store Fresh Scallops
Fresh scallops are highly perishable, so it’s best to cook them as soon as possible after buying them. Until you’re ready to use them, keep them refrigerated in the coldest part of your refrigerator.
Store shucked scallops in a covered container and keep them cold, but don’t leave them sitting in water. If there’s excess liquid in the container, drain it before storing. For the best quality, plan to use fresh scallops within one or two days.
Whole scallops in their shells should also be kept refrigerated and used as soon as possible. If you’re unsure how long they’ve already been at the seafood counter, ask your fishmonger when they arrived rather than relying only on the purchase date.
Before cooking, check the scallops again. They should smell mild and fresh rather than strongly fishy or sour. If the odor or texture seems unpleasant, it’s safer not to use them.
Can You Freeze Scallops?
Yes. Scallops freeze well, making freezing a useful option when you can’t cook fresh scallops within a day or two.
If you’re freezing shucked scallops, gently pat them dry and place them in an airtight freezer-safe container or bag, removing as much air as possible before freezing. Freeze them while they’re still fresh rather than waiting until they’re close to spoiling.
For the best texture, thaw frozen scallops slowly in the refrigerator rather than at room temperature. Once thawed, drain any released liquid and pat the scallops thoroughly dry before cooking — especially if you plan to sear them, since excess moisture prevents good browning.
Never use smell or appearance alone to determine food safety. If scallops have been stored improperly or left unrefrigerated for an unsafe amount of time, discard them even if they still appear normal.
