Out of these scallops which do you prefer sea scallops,bay scallops, or calico scallops? And why?

Answer 1

Sea Scallops taste better and are much larger. Bays are sweeter. Calico I have been told are skate and ray.

Answer 2

Calico scallops ARE sea scallops....

Anyhoo, I prefer sea scallops - they are sweeter and more tender than bay scallops

Answer 3

I like bay scallops.
They taste fresher to me than sea scallops for some reason.
But I'd eat them all!

Answer 4

calico scallops, because I like cats

Answer 5

CULINARY DESCRIPTION

The sea scallop (Plactopecten magellanicus) is the largest of the scallops. You usually get approximately 20-40 in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze them for later use. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Scallops have a distinct, sweet odor when they are fresh.

There are many ways to prepare scallops. Always take care not to overcook them; they toughen easily. As soon as they lose their translucence and turn opaque, they are done, Sea scallops may be broiled, kabobed, stir- fried, baked, or microwaved. There are many recipes for scallops. If you plan to put them in a sauce, it's best to cook the scallops and the sauce separately and then combine them; otherwise, water will cook out of the scallops and make your sauce runny.

The bay scallop (Argopecten irradians) resides in bays and estuaries from New England to the Gulf of Mexico. Its muscle reaches about one-half inch in diameter. You usually find about 50-90 in one pound. Bay scallop meats are white with some pink coloration on occasion due to the food (algae) they consume.

You need to be especially careful when cooking bay scallops. Because of their size, they tend to overcook very easily and will become tough. They are sweet and tender yet firm when cooked properly. Bay scallops may be baked, sauteed, stir-fried, or microwaved. If you need cooked scallops for a seafood salad, simply wash and dry one pound, then wrap them deli- sandwich style in a microwaveable paper towel, and microwave on HIGH for 3 minutes. You will have perfectly cooked scallops. Or else, you may prefer a more traditional recipe such as Coquilles Saint-Jacques, a creamy scallop recipe found in many cookbooks. This favorite can even be used as an appetizer before an elegant repast.

Baked Sea Scallops

2 lbs. sea scallops
salt and pepper to taste
1 t. fresh thyme (leaves only), minced
1/2 C. buttermilk
2 C. Ritz crackers
1/2 C. butter, melted
1 lemon

Heat oven to 400°F. In a bowl, season the scallops with salt and pepper. Add thyme and buttermilk and toss to coat all the scallops. Evenly place the scallops in an ovenproof casserole dish and cover with hand-crushed Ritz crackers. Top with melted butter and bake in oven for 20 minutes. Squeeze juice of lemon over the scallops and serve immediately.

Bay scallop saute

1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c Rich, salt-free fish stock
1/4 c Dry white wine
2 ts Cornstarch
1/4 c Finely shredded fresh basil
-leaves
2 tb Toasted pine nute
Freshly ground black pepper
Cooked pasta-thin strands
. In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. then add the peppers and saute about 1 minute more.


2. Stir in the fish stock. In a small cup or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Then stir in the basil and pine nuts and spoon over cooked pasta. Season to taste with black pepper.

Linguini with calico scallops:

Ingredients
3/4 pound calico scallops
1/4 cup olive oil, plus 1 tablespoon
4 tablespoons (1/2 stick) butter (optional)
1 tablespoon minced garlic
Salt and freshly ground black pepper to taste
1/4 cup toasted plain bread crumbs
1/2 cup minced fresh parsley leaves
1 pound linguine or spaghetti


Instructions
Bring a large pot of water to a boil. leave calicos whole.

Combine the 1/4 cup olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high, add the scallops, salt, and pepper, and cook just until the surface of the scallops turns opaque, about 2 minutes. Add the bread crumbs and half the parsley and turn off the heat.

Salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary, and top with the remaining parsley.

Answer 6

Wrap them in bacon and I have no preference!!