The sweet and creamy scallop is one of the more popular mollusks sold in the United States-probably because it is such a versatile ingredient in so many dishes. Sea scallops may be cooked with great success using almost any cooking method. Bay scallops, however, are smaller and more delicate-they are best when quickly sautéed.
To prepare scallops for broiling, mist them lightly with oil and season with salt and pepper. You may also complement the flavor of the scallop by briefly marinating it before cooking. Place on a water-soaked, wooden skewer for easy turning. Scallops may also be grilled following a similar preparation method as that suggested for broiling.
Steamed or poached scallops take on an especially creamy texture, while sautéed scallops easily caramelize and provide a pleasant chew. Cook scallops as part of fish stews, simmer them gently with delicately flavored sauces, or combine them with pasta or rice dishes for a heartier meal.
Scallops are cooked when the flesh is no longer translucent and the texture changes from soft to slightly firm.
