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Details About Sea scallops (U.S., Canada)

sea scallops from the U.S. and Canada

a.k.a. Placopecten magellanicus

Health Details

More about seafood and health »

Eco Details

  • Sea scallops are usually caught by dredging, which can severely damage seafloor habitats.
  • Bycatch in this fishery can be high and ranges from monkfish to threatened sea turtles.
  • Sea scallop populations in both the North Atlantic and the Mid-Atlantic (North Carolina to New York) are now considered healthy and abundant.

Nutritional Information

Serving = 100 g of raw edible food, wild species.

Amount per serving
Calories 88 g
Total Fat 0.76 g
Total Protein 16.7 g
Omega-3 0.19 g
Cholesterol 33 mg
Sodium 161 mg

Source: USDA

More About Sea scallops (U.S., Canada)

Along with the Atlantic bay scallop, the sea scallop is popular with diners. The Atlantic sea scallop is the main scallop harvested in the United States. This species can reach 8 inches (20 cm) in diameter.

Commercial Sources

Sea scallops are found in the western North Atlantic, from Newfoundland to North Carolina. Above Cape Cod, they are scattered in shallower water in comparison to their southern range.

The main sources of sea scallops are the United States and Canada.

Capture Methods

Sea scallops come from coastal fisheries, not shellfish farms. They are primarily harvested with dredges and otter trawls. Additional types of fishing gear include pots, traps and gillnets.

Buying & Eating Guide

Flavor and Texture

Sea scallops are larger portions (meats up to 1.5 inches across) with a sweet, flavorful taste.

Buying Tips

Scallop meats are usually shucked (taken out of the shell) right after harvest. Look for scallops with a briny, sweet aroma. Meats should be firm, translucent, ivory to pinkish-white color. Avoid water-soaked scallops, which will excrete a milky white liquid.

This guide is produced in collaboration with the Monterey Bay Aquarium.

Banner image from "Endangered Ocean" © 2007 Marian Osher.