Cookbook:Scallop
| Scallop | |
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| Category | Shellfish |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Seafood | Shellfish
Scallops are shellfish. Normally only a cylindrical part is sold, with the grain running along the axis. Scallops are available in two sizes. Bay scallops are about 1/4" to 5/8" in diameter, and 1/2" to 5/8" in length. Sea scallops are about 1" to 1.6" in diameter, and 1/2" to 5/8" in length. Scallops are usually sold as they thaw out from a frozen state; frosty ones are likely to be fresher. When cooking scallops, remember: Always cook scallops just below done so they don't end up like rubber bands when you eat them due to carry-over.
Bay scallops are commonly used in stir-fry. Sea scallops are commonly breaded and deep-fat fried. Both kinds are commonly fried in butter, perhaps with some herbs.
Recipes using scallops can be found in Category:Scallop recipes.