Types of Scallops

Sea scallops are the most popular scallops sold on the market and are available year round. They are larger scallops, harvested in deep, cold waters and shucked at sea. Sea scallops are known for their rich flavor and meaty texture. Like shrimp, sea scallops are sorted according to size and categorized by how many there are in a pound.

• U-10 and U-8 Sea Scallops: "U" stands for “under,” meaning under 10 or 8 scallops per pound

• 10/20 Sea Scallops: Medium-sized, with 10 to 20 scallops per pound

• 20/30 Sea Scallops: Smaller size with 20 to 30 scallops per pound

Diver Scallops are a specific type of sea scallop differentiated by their harvesting. They are hand-harvested by individual divers who feel for them among rocks, seagrass, or mud and pick them one-by-one. They are from shallow waters, often off the coast of Maine. Divers are able to select mature scallops which also ensures that diver scallops are among the largest scallops and therefore command a high price. Their peak season runs from November to April.

Dayboat scallops also refer to a high-quality sea scallop and get their name from the boats that return to shore within 24 hours of harvesting. This ensures scallops that are fresher than those from boats out fishing for multiple days. However, these scallops are generally dredged and not hand-harvested by divers. A common misconception is that Dayboat and Diver scallops are the same, and while they both refer to sea scallops, the distinction is important.

Bay scallops, caught closer to shore in bays and estuaries, are small, cork-shaped scallops with a sweeter flavor and more delicate texture than sea scallops. One pound may include as many as 90 scallops. They are harvested from North Carolina to Maine.

Among the most prized bay scallops are those caught off the coast of Nantucket called Nantucket Bay Scallops. They are hand-dredged by local fishermen in small boats from shallow eelgrass beds, which is a labor-intensive process. This combined with their exceedingly sweet flavor allows fishermen to command a high price tag. Their season is tightly controlled from November 1st through March 31st.

Calico scallops have a sweet, nutty flavor, a firm, lean texture, and the meat is slightly darker than that of the other scallops. They take their name from the markings on the shell which are finely-ribbed, striped and spotty, usually reddish brown on white. Calicos are dredged from the warm waters from North Carolina south to Brazil as well as the Gulf of Mexico. These are the least expensive of any of the scallops, and while sometimes substituted for the more expensive bay scallop, they are easy to distinguish as they have sharp edges created by the stem used to open their shells. Other names for the Calico Scallop are Catarina Scallop, Hotate, and Mexican Bay Scallop.