Cooking Scallops

Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.

— Jeff Smith (The Frugal Gourmet)


Did you know the word Scallops is derived from the old french word for shell? Scallops, a close relative to mussels, oysters, and clams, have been a staple diet item in many cultures for thousands of years, and even appear in literature in the west as early as the 13th century!!!

Today, thanks to people’s love of Cooking Scallops, it’s developed into a huge industry worth millions of dollars every year divided by three main markets:

  1. Bay Scallops – The sweetest of the three!
  2. Calico Scallops – Generally tougher than the other two types
  3. Sea Scallops – The most commonly available (at least here in Canada)

My sister, a fitness coach and body builder introduced me to scallops a number of years ago. She included them in her diet because they are so high in protein (88 percent!) and low in both fat and carbs.

Checkout my famous Prosciutto-wrapped BBQ Cooked Scallops. I’ll be adding more recipies for cooking scallops over the coming weeks, so check back often!