Bay Scallop
Argopecten irradians
Bay scallops are small, sweet, and tender, with a delicate flavor that makes them ideal for quick searing, gentle sautés, and simple pastas. They cook in minutes and are a favorite when you want scallop flavor in a lighter, bite-size format.
Range
New York to Cape Cod
Method of Capture
Dip Net, Dredge, Diver
Seasonality
November 1st through March 1st
Size Range
1.5 to 2 inches
Sustainability Consideration:
Bay scallop fisheries and farms are generally low-impact when well managed. Scallops are filter feeders that rely on clean, plankton-rich water, and farming them usually requires no added feed or chemicals. Monterey Fish Market focuses on responsible wild fisheries and careful farms, paying attention to harvest area, handling, and freshness.
Flavor & Texture:
- Flavor: Very sweet, mild, and clean, with gentle ocean salinity and no strong “fishy” character
- Texture: Tender and delicate, with a soft, pleasant bite when cooked briefly
They’re an excellent choice for people who prefer subtle, sweet seafood.
Seafood Cooking Tips
Bay scallops cook fast—think 1–3 minutes total:
- Quick sauté – Pat dry, season lightly, and sauté over medium-high heat in butter or oil just until opaque; don’t crowd the pan.
- Pasta & risotto – Add near the end of cooking; they only need a minute or two in the hot sauce to set.
- Broil or bake – Toss with breadcrumbs, garlic, butter, and herbs; bake briefly until just firm and lightly browned.
- Soups & chowders – Stir in at the very end so they barely cook through.
Overcooking will make them tough and rubbery, so pull them from the heat as soon as they turn opaque and just firm.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
