Scallops on Your Plate: Myths vs. Facts

Scallops are often thought of as the crown jewel of a seafood menu—delicate, tender, and usually with a price tag to match. But not everything you hear (or eat) about scallops is the whole truth. Let’s set the record straight with some common myths and the facts behind them.

 

Myth 1: All scallops on the menu are real scallops.

Fact: Not always. Some “scallops” are actually imitation cuts from shark, skate, or even processed fish pieces shaped into cylinders. Real scallops are rarely perfectly uniform—if every scallop on your plate is the exact same size and shape, it may raise eyebrows.

 

Myth 2: Bigger scallops are always better.

Fact: Size doesn’t necessarily equal quality. Larger scallops (often called sea scallops) can be meaty and satisfying, but smaller ones (bay scallops) are naturally sweeter and more tender. The “best” scallop depends on how you’re preparing them, not just their size.

 

Myth 3: Fresh scallops should always be pure white.

Fact: Real scallops often have a slightly off-white or creamy hue, and even a faint pink or orange tint (especially if they come with their roe). Scallops that look too perfectly white may have been soaked in sodium tripolyphosphate (STP), a chemical that plumps them up with water. This makes them heavier (and pricier by weight) but also mushy when cooked.

 

Myth 4: Scallops are always expensive because they’re rare.

Fact: Scallops are not rare, but they’re labor-intensive to harvest and process, which drives up the price. Add to that the fact that only a small portion of the scallop (the adductor muscle) is usually eaten, and you’ve got a premium seafood item.

 

Myth 5: Scallops can only be pan-seared to perfection.

Fact: While the golden sear is a restaurant classic, scallops are versatile. They can be grilled, baked, added to pasta, or even eaten raw as sashimi. In Peru, scallops are a ceviche staple, and in France, they star in creamy gratins. Limiting scallops to just one cooking method sells them short.

 

Myth 6: If they’re chewy, they’re just “not cooked right.”

Fact: Sometimes true, sometimes not. Overcooking will definitely make scallops rubbery. But wet-packed scallops (treated with STP) often cook poorly no matter how skilled the chef is. Choosing dry-packed scallops (no chemicals, just scallops) makes all the difference.

 

The next time scallops appear on your plate, remember: what you see isn’t always what you get. Look for signs of authenticity—slight irregularity in shape, natural coloring, and that unmistakable sweet-ocean aroma. A little seafood knowledge helps you separate the myths from the facts and ensures you’re savoring the real deal.