Scallop / Coquille Saint-Jacques

Scallop (French: coquille Saint-Jacques) is a marine bivalve mollusc. The part most commonly served is the large adductor muscle, often called the “nut,” which has a sweet flavour and tender texture. Some scallops are sold in the shell with the orange or cream-coloured roe, known as the coral, attached.

Common market forms

• Sea scallops: larger scallops commonly sold by count per pound; U/10 means fewer than ten pieces per pound.
• Bay scallops: smaller scallops, often used in pasta, soups and seafood preparations.
• Wet-packed scallops: may be treated with a solution that increases retained moisture and can make searing more difficult.
• Dry-packed scallops: generally have less added moisture and are often preferred for a strong sear.

Preparation and cooking

Scallops can be pan-seared, grilled, poached or used in other seafood preparations. Pat the surface dry before searing and avoid overcrowding the pan. The roe may be retained or removed depending on the recipe and market preference.

Buying and food safety

Buy from an approved supplier and confirm species, harvest area, product form and handling instructions. Keep scallops properly chilled and prevent cross-contamination. Raw service requires additional controls and should only be offered when the product and process meet applicable food-safety requirements.

Chef’s tip: Ask whether scallops are dry-packed or treated with a moisture-retaining solution. Product condition affects browning, yield and cost.

Allergen note: Scallops are molluscan shellfish. Identify them clearly and prevent allergen cross-contact.