Smaller than their larger cousin, the sea scallop, bay scallops are often sweeter and more tender, and as the days grow shorter, are just coming into season. Though they are not the ideal scallop for pan-searing, their more delicate meat is truly divine.
Careful as to not overcook these little treasures. When overdone, the meat can get chewy and flavorless, with a similar rubbery texture to that of overcooked shrimp.
Read on for our five favorite What's Cookin' bay scallop recipes.
Photo courtesy jules:stonesoup via Flickr/CC