Bay Scallops are seasonal, peaking in the fall. They are found off the East coast. The meat is light beige to pink, and they are tender and a touch sweeter than sea scallops. But the flavors are similar. They are best poached or used in a quick saute. Sea Scallops are sweet, less delicate in texture, and chewier. They come from the cold, deep seawater and are available all year long. They're nice grilled, sauteed, or poached.