Bay Scallops    Argopecten irradians  Cape, Cape Cod, Nantucket, Eastern Bay Scallops

Harvested in the fall and spring in bays, harbors and salt ponds on the Atlantic Coast from New England through North Carolina.  Harvested with rakes and dredges and are most abundant from Cape Cod to Long Island.

The Bay Scallop has a mild and sweet flavor and is considered by many to be the best tasting of the scallops. A smaller scallop than the sea scallop, measuring 1/2 to 3/4 inch across they do not get much larger as their life span is 1 to 2 years.

The shells of the bay scallop has colors ranging from brown to white, tan orange red and purple.  The Adductor muscle is the edible meat and can range in color from ivory to pink

Wet or soaked scallops have a shiny opaque look and a soapy feel.  These scallops may have a  pronounced after taste and should be avoided.  Top quality scallops should have an ivory translucent appearance with firm springy feel that allows them to keep their shape

While scallops are commonly eared cooked, bays are sometimes eaten raw due to their size and freshness.  Like clams and oysters, scallops may carry Vibrio vulificus.  Though not a common occurrence, this does present a health hazard to people with compromised immune systems.