Poll - Bay Scallops vs. Sea Scallops

I never gave much thought to the different types of scallops until I met my "New Englander" husband. I knew there was a difference between bay and sea, meaning small and large to me, but in so far as the taste, I didn't discern too much. I always liked them both. In fact, when I was a kid in Florida, we went "scalloping" a few times. That was a thrill, and the results delcious. I'm pretty sure those had to be bay scallops.

My husband has an overwelming preference for bay scallops. The small, sweet ones. The larger sea scallops, he claims, have no taste and a "flabby" texture. When I started going with him to New England on a regular basis, I started to agree with him. The bays are a bit more firm (ever so slightly), and more flavorful. I do still enjoy the sea scallops when done right, mainly seared "diver" in upscale restaurants, but the flavor is more from the crust than the actual scallop. And...too often when ordering these, I encounter some amount of "grit"--something I don't seem to notice in the bay scallops.

So how about you all? What are your thoughts on scallops?

I like the sea scallops and try to find "dry pack" and the pinkish ones. I usually miss at least one, when I'm removing the muscle on the side of the scallop and that is an awful thing to get into your mouth. Frankly, I've never had the bay scallops, I see they are prefered by those on the poll, I will give them a try.

Haven't had a decent bay scallop since I was a kid; and that was a loooooong time ago.

I've tried scallops twice, and see no reason to repeat it.

[Jenise]

Carrie, I love them ALL. And like Len I've had some tasteless sea scallops, but I've also had some that were fresh, never frozen (fresh scallops in Canada are amazing) that were heavenly. And even frozen scallops can be good: wild Alaskan scallops are available here frozen--dry-packed, and I'm sure they're sea scallops but they're half the size of the typical frozen scallop. But the best scallop--sweeter, creamier--I've ever had was a fresh Nantucket Bay scallop. I'm sure if I were a New Englander I'd have a fondness if not a preference for them. But either kind can be ruined by wet packing or sitting in a dish of water in the seafood case.

We eat scallops frequently and our favorites are the dry packed day boat diver scallops. They have to be dry packed though otherwise I cannot get the perfect sear on them.

Sea scallops for me, and as Dave said, they have to be dry packed and very fresh. I've not run across bay scallops that can compete with good seared sea scallops, but I wouldn't mind doing so.

Sea scallops for me, and as Dave said, they have to be dry packed and very fresh. I've not run across bay scallops that can compete with good seared sea scallops, but I wouldn't mind doing so.

thanks for saving me typing!

I've cooked tons of these in restaurants over the years (literally). My preference far and away is for the fresh, dry sea scallop.

This past spring we were out to dinner with some friends and my friend's wife was considering the scallops that were the evening special. She asked the waitress if the scallops were dry packed. The waitress shook her head and said no, they were pan fried.

Good help is hard to get these days.

[Jenise]

I've tried scallops twice, and see no reason to repeat it.

I find it impossible to imagine disliking scallops if the scallops were good scallops to start with and properly cooked. Is it possible you've been a victim of bad fishmongering or bad cookery or both?

[Robin Garr]

I'll go along with Joseph's observation that you want "dry" scallops under any circumstances. Otherwise you have the seafoodish equivalent of "slimed" commercial pork.

I have to say, though, that if you can get fresh Nantucket bay scallops the size of pencil erasers, so sweet you can eat them raw like candy, you will probably re-evaluate any prejudice against the bay genre ...
(Oops, I see Jenise beat me to this. I concur in Jenise's applause. )

[Jenise]

I have to say, though, that if you can get fresh Nantucket bay scallops the size of pencil erasers, so sweet you can eat them raw like candy, you will probably re-evaluate any prejudice against the bay genre ...
(Oops, I see Jenise beat me to this. I concur in Jenise's applause. )

Right--the Nantuckets were game-changing. Up until I made their acquaintance, I had really little use for bay scallops. Hmmm...I'm suddenly reminded of a former mutual acquaintance of ours, Robin, who used to put bay scallops and whole macadamia nuts in a cream sauce whose similarity in size he called a "visual pun". The idea never worked for me, because much as I appreciate how complimentary the flavors would be and much as I like textural contrasts, the disparity between scallop and whole macadamia seems incongruous to me. But I digress....

[Robin Garr]

Hmmm...I'm suddenly reminded of a former mutual acquaintance of ours, Robin, who used to put bay scallops and whole macadamia nuts in a cream sauce whose similarity in size he called a "visual pun". The idea never worked for me, because much as I appreciate how complimentary the flavors would be and much as I like textural contrasts, the disparity between scallop and whole macadamia seems incongruous to me. But I digress....

I don't remember this, but I can't say the concept strikes me as appealing. Actually, I like the simple purity of seared scallops so much that I'm not even crazy about the idea of a cream sauce.

Scallops, shrimp and squid bits all together can make a great risotto pescatore, though ... and works well in our household since Mary lets me eat all the shrimp.

I have to say, though, that if you can get fresh Nantucket bay scallops the size of pencil erasers, so sweet you can eat them raw like candy, you will probably re-evaluate any prejudice against the bay genre ...
(Oops, I see Jenise beat me to this. I concur in Jenise's applause. )

Right--the Nantuckets were game-changing.

Yes, though I am a big fan of sea scallops, one of the most memorable scallop experiences of my life was stopping at a roadside stand on Cape Ann while biking up US 1 long ago. Deep fried bay scallops eaten hot were like eating candy.

Mark Lipton

I've tried scallops twice, and see no reason to repeat it.

I find it impossible to imagine disliking scallops if the scallops were good scallops to start with and properly cooked. Is it possible you've been a victim of bad fishmongering or bad cookery or both?

The second time was at a high-end restaurant here in town, and as they appeared perfectly fine and well prepared, as was the rest of the meal, I'll admit that they simply weren't to my taste. Remember, I rarely eat seafood, and even more rarely like it.

This past spring we were out to dinner with some friends and my friend's wife was considering the scallops that were the evening special. She asked the waitress if the scallops were dry packed. The waitress shook her head and said no, they were pan fried.

Good help is hard to get these days.

This is not unusual Dave. I have been to the best fish places in the norths state, in my travels, and I cannot find any dry packed scallops. I am told they are dry packed, but I quickly learned they are not when I try to sear them. One beautiful fish market in Chico, said they did not know what I was talking about. Chico is a university town with college professors, students from all over the world, lots of artsy folks, a busy Trader Joe's and good restaurants...you'd think they would know.

This is not unusual Dave. I have been to the best fish places in the norths state, in my travels, and I cannot find any dry packed scallops. I am told they are dry packed, but I quickly learned they are not when I try to sear them. One beautiful fish market in Chico, said they did not know what I was talking about. Chico is a university town with college professors, students from all over the world, lots of artsy folks, a busy Trader Joe's and good restaurants...you'd think they would know.

We get ours from Taylor's Market in Sacto. Very reliable. I'd imagine that Corti's would carry them as well, but I've not bought any there.

I have to say, though, that if you can get fresh Nantucket bay scallops the size of pencil erasers, so sweet you can eat them raw like candy, you will probably re-evaluate any prejudice against the bay genre ...
(Oops, I see Jenise beat me to this. I concur in Jenise's applause. )

Right--the Nantuckets were game-changing. Up until I made their acquaintance, I had really little use for bay scallops. Hmmm...I'm suddenly reminded of a former mutual acquaintance of ours, Robin, who used to put bay scallops and whole macadamia nuts in a cream sauce whose similarity in size he called a "visual pun". The idea never worked for me, because much as I appreciate how complimentary the flavors would be and much as I like textural contrasts, the disparity between scallop and whole macadamia seems incongruous to me. But I digress....

Having been brought up in New England and returning there on many occasions Bay Scallops are better by a long shot. In fact I have to admit that the sea food in general is better out of the Atlantic than the Pacific. (IMHO) I have lived the large majority of my life in CA and wouldn't return to the East coast unless I was forced.