Victoria, most of the recipes I see call for bay scallops which are the smaller sizer but I have also seen recipes that just say “bite” size and that if you only have larger scallops, you can cut them up into smaller pieces.

Anyone else have some expert advice for Victoria?

Hi Celia, I guess you can but why would you. You pay a lot more for the sea scallops so why not use them whole and adjust your recipe. Hard to tell exactly without seeing the recipe but yes you could cut them into quarters if need be. Bay scallops are about 1/2 inch in size and come approximately 40 to 60 per pound but can be as small as 90 per pound. Sea scallops come about 10 to 40 per pound. - RG

I agree with Diane. I cannot eat wet pack scallops because they have a funky taste from the chemicals that are used. I gave up on scallops for that reason until I heard about the dry pack scallops. They twice the price as wet pack but in my view, well worth it. It’s a treat for us several times a year!

Thanks!

I have never heard of the expression “dry boat” but instead “day boat” which means the scallops were caught and brought to market that same day rather than after a couple days at sea. “Dry pack” scallops can be purchased fresh, frozen or as I see them in my market, in large sealed cans but they are not soaked in that milky liquid containing the preservative phosphate STP. “Wet packed” scallops are shipped and stored in a liquid containing STP as a preservative. - RG