Scallop is the common name for the abductor muscle of numerous bivalves that live on the ocean floor. Marketed by species and size, smaller scallop meats (u/40) are grouped as “Bay Scallops” while larger scallops are sold as “Sea Scallops”. Scallop meat is very rich and tender while also being easy to prepare in a variety of dishes due to being fully cleaned when purchased.


  • Bay Scallop: (Aquipecten irradians)
  • Sea Scallop: (Placopecten magellanicus)
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