From Linda Larsen,
Your Guide to Busy Cooks.
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If scallops aren't a part of your regular menu repertoire, give them a try. I did not grow up eating a lot of seafood (except shrimp whenever I could get it), so I was unfamiliar with those small pinkish blobs. After taking some time to learn about them, I'm hooked. The tender, sweet meat cooks very quickly and there is absolutely no waste. Their mild flavor combines well with just about any cuisine, and preparation is a snap.

There are two kinds of scallops: bay and sea. I couldn't remember which was which until I read that bay scallops, found in the smaller bays of the coastline, are smaller. Sea scallops, found in the ocean, are larger. Simple! Then there are calico scallops, which are sometimes sold as bay scallops but are not as tender and sweet. If you're not sure, ask! Bay scallops are usually about 1/2" in diameter; sea scallops are 1-1/2" in diameter.

If you've been to the beach, you have seen a scallop shell. The pretty shells are fan-shaped and delicately colored. What is sold in fish markets and grocery stores is the muscle of the animal that holds the shells together. Scallops should always smell sweet and slightly briny and should never, ever smell fishy. They are extremely perishable; if you purchase fresh scallops, use them within 1-2 days. I prefer buying frozen scallops just because it's easy to have a meal on the table in about 15 minutes when you have scallops in your freezer.

If you are going to saute or grill scallops, make sure they are thoroughly dry before cooking. A wet scallop will simply boil or steam and won't develop the nice caramelized crust you want. Bay scallops usually cook to perfection in 3-5 minutes; larger sea scallops take 6-10 minutes to cook. Scallops are done when they turn white and opaque and are easily pulled apart.

For me, any recipe that is delicious with shrimp will also work well with scallops. As always, add or subtract ingredients at will, according to your tastes. Just be sure the scallops aren't overcooked; that's the only thing that will ruin them. Keep some scallops in your freezer this summer and enjoy these delicious recipes.

Start With... Scallops

• Stir Fried Scallops with Strawberries and Snow Peas
  This beautiful dish is perfect for company; serve it with a spinach salad and some crisp breadsticks.
• Scallop and Ramen Noodle Stir-Fry
  Lots of fresh vegetables are delicious in this super easy recipe.
• Seafood Mixed Grill
  If you like, you could make this recipe using all scallops (or all shrimp, to be frank).
• Scallop Scampi
  Lemon, garlic, and marjoram flavor this simple stir fry served over couscous.
• Scallops with Dill
  Fresh dill weed adds color and snappy flavor to this saute of scallops, onion, and lemon.
• Sweet and Sour Scallops
  A perfect sweet and sour sauce along with multicolored peppers adds a fabulous flavor to sweet scallops.
• Garden Scallop Salad
  A mild honey dijon salad dressing coats scallops and fresh garden vegetables in this easy recipe.
• Scallop Tacos
  Instead of shrimp, sweet and tender scallops are combined with avocado, tomatoes, and taco seasonings in these wonderful tacos.
• Scallop Chowder
  I think that this chowder is so much better than traditional clam chowder. The scallops stay tender and sweet and are perfect with the mild flavors of this soup.
• Grilled Bacon Scallops
  Bacon wraps around scallops to protect them as they grill; you'll love the smoky sweet flavor of this elegant dish.
• Scallop Caesar Salad
  The traditional Caesar Salad gets a makeover with tiny, sweet and tender bay scallops.