Scallops with a sweet smell and moist sheen. They should not appear dried out or limp.
Fresh scallops range in color from pink to beige.
Stark white scallops most likely have been soaked in water to increase weight for marketing and sale. Before cooking, cut away the muscle from the side of each scallop. The muscles are edible, but their texture is tougher than the scallop meat. If the scallops are uneven in size, ensure even cooking time by cutting the larger ones crosswise so they are the same thickness. Because they are a bit more delicate than sea scallops, they are best cooked quickly over high heat or steamed.