Tiny, bite-sized, and intensely sweet — bay scallops are a different animal from the large sea scallop, and they’re in season for a short window. Don’t miss them.

Smaller and sweeter than sea scallops, bay scallops are harvested from shallow coastal bays and estuaries. Their season is limited, so availability changes week to week.

Because of their small size, bay scallops cook in under 2 minutes. Don’t sear — they need a gentle touch: a quick sauté in butter, tossed in pasta, or served in a ceviche. Overcooking turns them rubbery instantly.

1 lb · Many small scallops per pound · Serves 2–3 as a main · Cook in 60–90 seconds in hot butter — they are delicate and go fast

Pairs with: Angel hair pasta and lemon cream · Fresh corn and herbs · Brown butter and capers · Pinot Grigio · Light citrus vinaigrette