Sea Scallop - Placopecten magellanicus
Shellfish << Sea Scallop
Range:
New Jersey to New England
Seasonality:
Year-round with ground closures that force the fishery to move from area to area
Method of Capture:
Dredge
Sustainability Consideration:
Dredging does stir up the bottom of the sea bed, but most dredgers are small and work sandy bottoms, so the dishevelment is reparable, like that from a storm.
Size Range:
(6-10 pieces per pound) (10-20 pieces per pound) (20-30 pieces per pound )
Flavor and Texture:
Sweet, rich and buttery, yet slightly briny, with a firm and ever so gently chewy texture
Cooking Tips:
serve raw, sauté, grill, broil, bake, smoke, cook in acid - a mainstay in ceviche