What Is the Difference Between Sea & Bay Scallops?

Scallops---sea and bay---are mollusks with two shells that are attached by a hinge. The shells have a distinctive "scalloped" edge and are similar in shape (but not color), to the logo of a Shell gas station. Scallops swim through the water by snapping their two shells together.

  1. Sea Scallops

    • The Atlantic sea scallop is the most-harvested scallop in the United States, according to the Environmental Defense Fund (EDF). They can grow to 8 inches in diameter and are found in the North Atlantic from Newfoundland to North Carolina.

      There is a second variety of sea scallop in the cold waters surrounding Alaska and as far south as Oregon, according to Sea Grant, a partnership between the federal government, state governments and universities that works to keep coastal and marine resources healthy. The overall catch of the second variety is a fraction of the East Coast harvest, says Sally's Place, a food and travel website.

    Bay Scallops

    • Bay scallops are found in bays and estuaries from New England to the Gulf of Mexico, according to the EDF and Sea Grant. They grow to be about 4 inches in diameter.

      Currently, says the EDF, most bay scallops sold in the U.S. come from China, where they're farmed in nets. Bay scallops are less plentiful than sea sea scallops, according to Sea Grant.

      There is another variety called the calico scallop. They have a mottled shell and are related to bay scallops but are slightly larger and are located off the coast of Florida and in the Gulf of Mexico.

    Harvesting

    • Sea scallops come from coastal fisheries and are harvested with dredges and trawls, according to the EDF. They can also be harvested using pots, traps and nets.

      Bay scallops are farmed and gathered with nets. Those in the wild are harvested with rakes and nets.

    Anatomy

    • The muscle helps sea and bay scallops swim by opening and closing the two shells against each other. Scallops also have a series of tiny blue eyes around the rim of the shell that can detect light, dark and motion, according to the Nauticus marine education center. They have a heart, a stomach and reproductive organs. Plus, they have gills that extract oxygen and food (plankton) out of the water.

      The meat that Americans eat is the muscle between the shells. Europeans eat the entire animal.

      Sea and bay scallops cannot live long out of the water, so when harvested, they are immediately shelled and chilled.

    Buying Tip

    • The meat should be firm and ivory, or pinkish white. Avoid water-soaked scallops that excrete a milky white liquid, advises the EDF.

    Fun Fact

    • According to Sea Grant, some American Indians used scallop shells in their ceremonial dances and as ornaments. Today, people use the larger shells as individual containers for cooking and serving seafood.