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Science & Nature • Marine Life

Scallop

Scallops are marine bivalve molluscs in the family Pectinidae, known for their fan-shaped shells and for the edible adductor muscle commonly sold as seafood.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Scallops are marine bivalve molluscs in the family Pectinidae, known for their fan-shaped shells and for the edible adductor muscle commonly sold as seafood. They live in oceans worldwide, often on sandy or muddy seabeds, and are harvested both commercially and by hand or diving in some fisheries. In Canada, scallops are an important seafood, particularly in Atlantic provinces such as Nova Scotia and Prince Edward Island, where commercial fisheries and coastal cooking traditions are well established.

Biology

Scallops are marine bivalves related to clams and oysters. They are known for their fan-shaped shells and for the strong adductor muscle that opens and closes the shell.

Habitat and distribution

Scallops occur in marine environments around the world, usually living on or near the sea floor. Some are collected by dredging, while others are gathered by divers or harvested in managed fisheries.

Culinary use

In cooking, scallops are valued for their mild, sweet flavour and tender texture. Popular preparations include pan-searing, baking, broiling, and serving them in shells or with sauces.

Nutrition

Scallops are generally considered a lean seafood source. They are commonly described in cooking sources as high in protein and suitable for quick, relatively light meals.

Key facts

  • Scallops are bivalve molluscs with two hinged shells and a distinctive fan shape.
  • The part most often eaten is the adductor muscle, sold as a scallop in markets and restaurants.
  • Scallops are commonly cooked quickly over high heat to form a browned crust.
  • Before searing, cooks often dry the scallops thoroughly and avoid overcrowding the pan.
  • Scallops are sold fresh, frozen, and sometimes in-shell depending on the fishery and market.
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Canadian context

Scallops are an important seafood in Canada, especially in Atlantic provinces such as Nova Scotia and Prince Edward Island, where commercial fisheries and coastal cooking traditions are well established.

Frequently asked questions

What are scallops?
Scallops are marine bivalve molluscs in the family Pectinidae. The food sold as scallops is usually the adductor muscle from the animal.
How do you cook scallops?
Common methods include pan-searing, baking, broiling, and grilling. For searing, recipes typically recommend drying the scallops, heating a skillet very hot, and cooking briefly on each side.
Are scallops healthy?
Scallops are generally considered a lean seafood choice. Cooking sources describe them as high in protein and suitable for lighter meals, though overall healthfulness depends on preparation and portion size.
How do you sear scallops?
Pat them dry, season them, and place them in a very hot skillet with oil. Cook them undisturbed for about 2–3 minutes until a golden crust forms, then flip briefly to finish.
Scallops vs shrimp
Scallops are bivalve molluscs, while shrimp are crustaceans. Both are seafood, but they come from very different animal groups and have different textures and flavours.
Where do scallops come from?
Scallops come from marine waters around the world, usually from the sea floor. They are harvested from wild fisheries and, in some places, from managed aquaculture.

References

  1. McCormick — https://www.mccormick.com/blogs/how-to/how-to-cook-scallops
    Supports: Scallops as a seafood ingredient and general culinary use.
  2. TODAY — https://www.today.com/food/how-cook-scallops-guide-cooking-scallops-today-t213245
    Supports: Drying scallops, hot-pan searing method, and common cooking guidance.
  3. Serious Eats — https://www.seriouseats.com/the-food-lab-best-seared-scallops-seafood-recipe
    Supports: Technique for drying, searing, and avoiding butter burn when cooking scallops.
  4. YouTube — https://www.youtube.com/watch?v=qDDgfIcBSsc
    Supports: Scallops as molluscs, texture, shell form, and basic cooking concepts.
  5. Inspired Taste — https://www.inspiredtaste.net/37110/garlic-basil-seared-scallops/
    Supports: Brief searing method and timing for scallops.
  6. Well Seasoned Studio — https://www.wellseasonedstudio.com/pan-seared-scallops/
    Supports: Drying, hot-pan searing, flip timing, and serving suggestions.