Farmed (or "cultured") scallops are a "best choice" from Seafood Watch (a particularly sweet and meaty scallop is being grown in British Columbia—keep your eyes open for them). "Diver" scallops are hand-picked by divers and can be the best choice. Typically, the larger the scallop, the higher the price. Bay scallops are smaller than sea scallops (about 12-inch in diameter, 50 to 100 per pound) and are considered to be the sweetest and most succulent. Ask the fishmonger for “dry” scallops. As with any seafood, shop for scallops with your eyes and nose. Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter. They have a texture that's more chewy and not quite as tender as bay scallops. Even so, the meat is still quite enjoyable, and has a sweet flavor. You'll want to look for firm and dry scallops, with a texture almost like pork chops, for one. Avoid shiny, wet and/or soft ones, just like when buying any other fish. By far the largest wild scallop fishery is for the Atlantic sea scallop (Placopecten magellanicus) found off northeastern United States and eastern Canada. Most of the rest of the world's production of scallops is from Japan (wild, enhanced, and aquaculture), and China (mostly cultured Atlantic bay scallops).
SHORT ANSWER FOR THOSE WHO FRAT: supply & demand, greed and corruption. Part of the reason for the price is, as always, because of supply and demand. People couldn't afford to order them at restaurants because that's always a really inflated price, but people loved scallops so much that they couldn't not have them.
Frozen Scallops. But a good IQF (individually quick frozen) scallop might be superior to a "fresh" supermarket scallop that's five days old. If you have purchased frozen scallops, you should thaw them overnight in the fridge; don't use a microwave and don't thaw them at room temperature.
Scallops are actually an excellent source of a very important nutrient for cardiovascular health, vitamin B12. In addition to their B12, scallops are a good source of magnesium and potassium, two other nutrients that provide significant benefits for the cardiovascular system.
Nutrition Information Scallops are a low fat seafood choice that is a good source of protein and some minerals and vitamins. Based on an average serving size of 3. 5 ounces (100 grams), a serving of scallops can include 4 to 5 large scallop meats, 9 to 12 medium scallop meats and 15-20 or more small scallop meats.
Look at the appearance of the scallops. They become opaque when cooked through. If you're pan frying them, they should be slightly browned.
Due to their many health benefits, scallops can be a great addition to your diet. They're highly nutritious, rich in protein and low in calories. However, they can cause allergic reactions in people with shellfish allergies. Summary Scallops are a nutritious source of protein and generally safe to eat.
“Day-boat scallops” refers to scallops caught on smaller vessels that harvest closer to shore. “Diver scallops” are actually hand-harvested by scuba divers. Scallops have slight variations in color, which do not affect their flavor.
Get the most expensive scallops you can afford. Thaw them slowly in the fridge over 12-18 hours (no microwave/hot water bath etc) Do not salt them until the very end. The salt will leach water out of the scallop and shrink them. Do not cook them for more than 2-3 minutes total.
Scallops. Scallops are a great source of magnesium and potassium, which are both important for heart and brain health. They also promote blood vessel relaxation, help control blood pressure and enable better blood circulation.
Scallop Cooking Basics Thaw scallops, if frozen. You can thaw them several hours or overnight in the refrigerator. Do not thaw scallops at room temperature. Rinse scallops and pat them dry with paper towels before cooking.
There is a visible difference: Male scallops have the classic white hue you usually see at the seafood counter. Female scallops are more of a bright pinky-peach color. When cooked, however, male and female scallops taste the same.
The average price of sea scallops in the United States in 2017 was 9. 9 U. S. dollars per pound. This was a decrease from around 12 U. S. dollars per pound in 2016. The global demand for seafood is on the rise.
Eating raw or undercooked seafood, especially clams, mollusks, oysters and scallops can be dangerous. Seafood such as these can harbor bacteria that are ingested from their habitat. The only way to kill Vibrio is by thoroughly cooking the seafood.
IF YOU COOK THEM FROZEN It is a gentle cooking method that keeps protein moist. Because scallops are fragile, they can easily over cook with less gentle methods. Plus, since they're frozen, you can cook them right away and they can thaw/cook without disturbing the cooking process.