Scallops have a large muscle inside their shells, which they use to thrust themselves away from predators. The portion of scallop you purchase is the white muscle and tendon that holds it to the shell. The tendon is tough and should be removed.

Both bay and deep-sea scallops are packed in 5 pound packages, cleaned and frozen for the commercial trade. Practically all scallops sold to restaurateurs in this country, are purchased in this manner because the Americans eat only the "eye" or muscle of the scallop; Europeans eat all of the Scallop as we eat the whole clam and oyster.

Scallops can be cooked in any manner that other shellfish can be cooked.