Or combine large scallops, potatoes and milk for tantalizing Scallop Chowder. Scallops can also be used in some recipes to replace crabmeat or lobster. Maximum Freshness, Quality from Virginia Virginia is one of the largest producers and processors of scallops in the nation, harvesting scallops from the deep waters of the Atlantic off the coast of Virginia and the northern and mid-Atlantic states. For maximum freshness, all processing is done at sea where the scallops are cut, washed, bagged and stored on ice immediately after harvest. Fresh scallops are available year-round, and like all Virginia seafood, are quality inspected, so consumers can buy them with confidence.
Sea scallops range in color from milky white to slightly pink.
The variance in color makes no difference to the taste or texture. Their meat is tender, with a sweet, nut-like flavor. The sea scallop shell can grow as large as eight inches in diameter. The edible part of the scallop can reach two inches in diameter. They may be purchased by the pound, in pint size plastic containers or as individually frozen scallops.