Bay Scallop 贝柱
Chinese Name(s): 贝柱
Origin: Japan
产地：日本
Type: Wild Caught
种类：野生
Flavour: Medium
口味：中等
Texture: Medium
肉质：中等
Cooking Method: Pan Fry / Stir Fry
烹煮方式：煎炸 / 翻炒
Weight Loss after cleaning (whole fish): 0%
清理后重量减少（全鱼）：0%
Caution: Customized cutting is NOT available.
注意：恕不接受客制化切割
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
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Scallops can make your dinner feel totally luxurious and indulgent, with the added bonus that they cook in minutes with very little effort.
What’s the Difference Between Bay Scallops and Sea Scallops?
Bay scallops are relatively small, while sea scallops can be up to three times larger. Their difference in size also has an effect on flavor, as well as the best ways to cook each variety.
As their name indicates, bay scallops are typically found in the shallow waters of bays and estuaries along the East Coast of the United States, with a peak season during the fall.
Because of their small size, bay scallops benefit from a short cook and gentle method of preparation, like poaching or a quick sauté. Aside from size, there’s a big difference in the taste and texture of bay scallops. These small bivalves have pink to light beige color with a delicate, tender texture, and a sweet taste.
Most recipes will specify whether to use bay or sea scallops, although some may not. Because the cook time for each type of scallop varies, it’s best not to use them interchangeably. But if you insist on using a different variety than listed in the recipe, keep in mind that the cook time will need to be altered as well (lowered when swapping for bay scallops, and increased when swapping for sea scallops).
How to Make: Pan-fried Scallops
Ingredients
- 2 pounds bay scallops, rinsed and patted dry
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Lemon wedges (optional)
Steps
- Sprinkle scallops with salt and pepper.
- Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds.
- Add scallops; cook 3 minutes, shaking pan occasionally.
- Remove from heat, cover, and let stand 1 minute.
- Stir in parsley.
- Serve with lemon wedges, if desired.
Also Try: Creamy Bay Scallop Spaghetti
Sources:
https://www.thekitchn.com/whats-the-difference-between-bay-scallops-and-sea-scallops-230349
https://www.myrecipes.com/recipe/pan-fried-scallops
