Florida produces two scallops commercially, the bay scallop and the calico scallop. They average about I 00 per pound and their meat is sweeter and more succulent than the sea scallop. Fresh bay scallops are available on the East coast in the fall, whereas the peak season for fresh sea scallops is mid fall to mid spring. Calico scallops run December through May and are abundant from the Carolinas to the Gulf of Mexico. Because scallops perish quickly out of water, they are always shucked immediately after harvest and the meat iced.
Frozen scallops are generally available year-round.
Scallops are low in fat and calories and an excellent source of protein. When purchased in packages, fresh or frozen scallops should be practically free of liquid. They are best used the day of purchase but can be held on ice for one or two days. Raw frozen scallops can be held at 0 Degrees F. or below for three to four months. Like most other seafood products, scallops retain quality better if frozen in the raw state.