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 In Alaska, there are three types of scallops.
Bay scallops, which are a smaller variety. Rock scallops, which are commonly found attached to rocks, and Weathervane scallops which are sold as Jumbo scallops on the market.
The scallop, like the oyster, is a bivalve mollusk. Some species of scallops attach
themselves to rocks and hard surfaces while others move about by swimming. The swimming action is accomplished by the shells snapping together which forces the
water to propel it. This technique has developed an oversized muscle called the "eye". This sweet-flavored muscle is the only part of the scallop that is typically found in markets and served
in dining establishments.
 Rock scallops fasten themselves to rocks and hard surfaces. Bay and Weathervane scallops prefer sand or gravel ocean bottoms.
The name, "scallop," aptly describes the fluted edges of its fan-shaped shell. The
shells of young scallops are beautiful. The outside shell is delicately colored pink and white and the inside is pearly-white with a satin luster. Scallop meat varies from
creamy white to light tan or pink and should have a creamy color, firm texture, a mild, sweet odor. They measure about 1/2
inch to 3/4 inch in diameter with some being quite large and referred to as "hockey puck size"
Scallops have a line of eyes that sense light and moving objects, and tentacles that sense odors
and temperature changes. Scallops can get up to 8" wide and larger at maturity. Scallops feed by filtering microscopic plankton from the water.
The only commercial scallop fishery in Alaska is off the outer coast from Cape Spencer to
Yakutat. There are only nine permit-holders that fish for scallops. They use large nets to dredge the sea floor with. Crews can be as large as 11 members who run up to two dredges while
shucking, washing, and bagging scallops around the clock.
 Scallops can be poached, sautéed, broiled,
baked, or fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will
not be masked. Visit our recipes area for many scallop recipes to choose from.
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