Q&A for How to Cook Bay Scallops

Check the heat of the pan by frying a single scallop to test the temperature of the oil. "The scallop should bubble gently in the oil when thrown in. If the scallop is sizzling such that it splatters significantly, your oil is probably too hot.

Yes. Rinse the scallops in cool water and pat them dry with a clean paper towel before you cook them.

You don’t have to, but some recipes recommend soaking the scallops in milk in order to tenderize them. Soaking may also help remove any fishy odor, although fresh scallops should not have a strong scent.

As the name suggests, bay scallops grow in bays and harbors. The sea scallops you eat tend to be farmed rather than wild caught. Sea scallops are much larger than bay scallops, while bay scallops are sweeter and more tender.

If your scallops are tasting fishy and strong, they're not fresh. Almost all seafood should smell slightly like the sea with no fishy smell at all. Always smell before purchasing it. If it smells like fish, give it back and ask for fresher or buy something else.