Frequently asked questions
What's the difference between bay scallops and sea scallops?
Bay scallops and sea scallops differ in size, texture, flavor, and natural habitat. As the name suggests, bay scallops are found in Atlantic coastal areas, bays, and estuaries. Ranging from half an inch to three-quarters of an inch, they are truly bite-sized, with an especially tender texture and delicate flavor. Sea scallops, on the other hand, are harvested from deeper, colder waters. They're about an inch and a half in diameter, and while still considered tender and sweet, they're a bit chewier and more briny than bay scallops.
Is it better to bake or sear scallops?
Due to their larger size, sea scallops are more versatile when it comes to cooking method: They can be seared, grilled, or baked. These scallops wrapped in bacon are baked at 425°F for roughly 20 minutes. To do this, place them on a rack on a rimmed baking sheet, which allows the hot air to circulate around them evenly and the juices to drip off as they roast.
Notes from the Food & Wine Test Kitchen
Unless you live near the coast, your best bet for the freshest scallops is to buy them frozen. Choose dry-packed scallops over wet-packed; the latter end up retaining the preservative-laden water, which prevents them from browning and often leads to a rubbery texture and unpleasantly funky flavor. You'll want to thaw your scallops before wrapping them in bacon — this is best done slowly in the fridge. Resist the urge to thaw them in the microwave, which runs the risk of cooking the scallops prematurely and ruining their silky texture.
