DescriptionMild and sweet bay scallops are considered the best-tasting of the scallop species. Raw, the lean, cork-shaped meat is translucent, with color ranging from cream to pink. The texture should be firm and moist, not slippery and spongy. Cooked meat is opaque white and firm.
Top-quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Fresh bay scallops smell sweet and seaweedy. They should not e sitting in water. Sour-smelling scallops – especially with overtones of iodine – should be rejected.