The American West coast is also home to sea scallops which are cultivated in California and the Puget Sound. Living in shells anywhere from 7 to 12 inches in width, Sea scallops have two small wings near their hinges. The shells may have reddish stripes or may be a solid off-white. Scallops can also be sold with their reproductive glands left attached. They are also available in the shell but this is rare.
Scallops can also be saut ed, grilled, boiled, poached, or breaded and fried.
Scallops are usually still alive if they're in the shell, and while they may be expensive, they're guaranteed to be fresher. Wet scallops also stick together in a single mass while dry scallops remain separated. Quick-frozen scallops are also available. Often these scallops retain much of their freshness as they were frozen immediately upon shucking. Poaching, broiling, baking, braising, and frying all promise fine results.