Sea scallops vs. bay scallops (restaurant, frozen, bread, Southern)
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I often see both kinds sold side-by-side in grocery stores. Bay scallops are always cheaper and smaller in size than sea scallops. So when I get a craving, I usually buy bay scallops, then cook them. I figure: since it's the same mollusks, they gotta taste similar enough, so I might as well save some money. But I also had sea scallops in restaurants on a few occasions. I found them to be more tender in texture, but otherwise, the two seemed pretty similar to me.
But how true is that, really? Is there a significant difference between the two, enough to warrant paying the higher price? I'm aware that the price difference is due to greater difficulty in harvesting (usually by dredging machines), since seas are undoubtedly deeper than bays. And are they interchangeable? Can I use the cheaper variety when the recipe calls for simply "scallops"?
Knowledgeable minds, please share with inquiring minds!
I had never heard of bay scallops until I got them in a restaurant. I was assuming sea scallops, and was certainly disappointed when my dinner arrived.
I had never heard of bay scallops until I got them in a restaurant. I was assuming sea scallops, and was certainly disappointed when my dinner arrived.
You were probably negatively surprised by the size difference. Sea scallops are 1 in. in diameter, while bay scallops are 1 cm in diameter. I hope you got more of them to make up for the smaller size. Basically, when a menu says "scallops" without a modifier in front of it, ask the server.
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Bay scallops! We drive 45 minutes to a restaurant in another city simply because they are the only one we know of here with Bay Scallops. They are breaded and deep fried, absolutely delicious! I have tried the frozen ones at home but not nearly the same.for me the Sea Scallops are not worth the higher cost, and cooking them requires perfect heat and timing or they are rubbery or raw.
I often see both kinds sold side-by-side in grocery stores. Bay scallops are always cheaper and smaller in size than sea scallops. So when I get a craving, I usually buy bay scallops, then cook them. I figure: since it's the same mollusks, they gotta taste similar enough, so I might as well save some money. But I also had sea scallops in restaurants on a few occasions. I found them to be more tender in texture, but otherwise, the two seemed pretty similar to me.
But how true is that, really? Is there a significant difference between the two, enough to warrant paying the higher price? I'm aware that the price difference is due to greater difficulty in harvesting (usually by dredging machines), since seas are undoubtedly deeper than bays. And are they interchangeable? Can I use the cheaper variety when the recipe calls for simply "scallops"?
Knowledgeable minds, please share with inquiring minds!
I had never heard of bay scallops until I got them in a restaurant. I was assuming sea scallops, and was certainly disappointed when my dinner arrived.
You poor soul. If cooked correctly, and you have enough of them bay scallops are fine.
Quote:
Originally Posted by Hemlock140
Bay scallops! We drive 45 minutes to a restaurant in another city simply because they are the only one we know of here with Bay Scallops. They are breaded and deep fried, absolutely delicious! I have tried the frozen ones at home but not nearly the same.for me the Sea Scallops are not worth the higher cost, and cooking them requires perfect heat and timing or they are rubbery or raw.
If cooked correctly Sea Scallops are worth the cost. But I wouldn't serve them to just anybody.
I love both. The big sea scallops are easier for me to cook just right...meaning not overcook making then tougher.
And they melt in your mouth more when you do them exactly right. And can slice them, enjoying them more.
If I'm making a white sauce pasta I would use the bay scallops...but I love them anytime....but
I do tend to over cook them!!! Oh well.
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If cooked correctly, and you have enough of them bay scallops are fine.
