This mobility helps them escape pollutants that immobile bivalves like mussels, clams and oysters can't avoid. They'll be flabby and opaque and will shed water and weight rapidly. The largest commercially available scallops, sea scallops have a sweet, rich taste that ranges from mild to briny. Raw, the drum-shaped meat is a shiny, creamy white, sometimes with pinkish or brown spots. Top-quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape.
Cooked meat is opaque white with a firm, lean texture.
Scallops are generally less susceptible to contamination than other shellfish, primarily because normally only the well-guarded adductor muscle is eaten. Still, persons in high-risk health categories should not eat them raw. But be prepared to pay more. Though they may be large, sea scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.