Imagine a scallop the size of a dime, maybe a nickel if you’re lucky. That’s your bay scallop. Because they’re so small, they cook in about 30 seconds—seriously, blink and you’ll miss the window. Their flavor is unbelievably sweet, like the ocean decided to make candy, but without any of the fishy funk.
Now, contrast that with the sea scallop, which is a giant you could grill on a skewer. Sea scallops are meaty and robust, but a bay scallop? It’s delicate, almost like a whisper of the sea. And yes, you can (and should) eat them raw, just like a ceviche or a sushi bite, if you trust the source.
