Scallops are a type of bivalve mollusk, which means that the interior muscle is surrounded by two shells, similar to oysters, mussels, and clams. They are found in all of the worlds oceans, although never in fresh water. Scallops are one of the very few groups of bivalves to be primarily "free-living," with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. Scallops are mostly free-living and active, unlike the vast majority of bivalves, which are mostly slow-moving and infaunal. All scallops are thought to start out with a byssus, which attaches them to some form of substrate such as eelgrass when they are very young. Most species lose the byssus as they grow larger.

Scallops have a white adductor muscle, which is the part we eat, that opens and closes the shell, as well as a bright orange section called the coral. The muscle is round and tender when cooked, with both a touch of sweetness and briny saltiness. The coral is also edible, but is not typically consumed in the U.S. . Scallops have a clean, light briny flavor and succulent, tender texture. They are usually pink or off-white and live in the colder waters of the ocean floor.

There are two types of scallops: bay scallops and sea scallops. Bay scallops are usually less expensive than sea scallops, especially when the sea scallops are very large. Scallops reach peak harvests during late fall and winter, and they are typically available year-round. Scallops are a healthy, low-fat protein that is packed with nutrients like zinc, selenium, and Vitamin B12. They are also high in cholesterol and sodium, so it is important to be mindful of portion sizes.

Scallops can be cooked in a variety of ways, including searing, breading and deep-frying, baking, grilling, and broiling. When cooked properly, scallops are smooth and tender and will melt in your mouth.