Serves: 5

Types

There are two basic types: sea scallops, which measure about 2 inches in diameter, and bay scallops, usually about 1/2 inch in diameter. Bay scallops may be sweeter and more tender. The two types can be used interchangeably in recipes as long as you adjust the cooking time for size or cut large sea scallops into smaller pieces for bay scallop recipes.

Shopping for Quality

Fresh scallops should have a slightly sweet smell and a creamy pink to tan color. They should be moist and shiny with a little liquid around them and no dried-out or discolored patches.

How Much to Buy

Allow 3 to 4 oz. (uncooked) per serving.

Preparation

If sea scallops have a tough tendon on the side, remove it before cooking.

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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How Much to Buy
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