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Scallops are bivalves. There are predominantly two types; Sea Scal-lops and Bay scal-lops. Below is a picture is sea scal-lops. I love opening them and eating them out of the shel. So sweet! Much bigger than a bay scallop but one might argue which one is sweeter. Whatever you chose remember they can be eating raw so overcooking them can happen quickly. Sear two-minutes a side please. Or three-minutes one side and don’t flip it. The result is a nice crisp on one side with a juicy tender underside. What could be more perfect! Fresh scal-lops are best eaten within 24 hours. Or, freeze fresh right away in air-tight bag. If you cook them and have left-overs, refrigerate and use within two days.  
I like to add them to another recipe like, seafood chowder, scallop burgers, and maybe a seafood medley. TIP: for recipes like the chowder and the medley, you’d want to add in the scal-lops at last stages of the recipe so they don’t get to a point of being rubbery

Scallops in the shell

Scal-lops have anywhere from 50 to 100 small, bead-like blue eyes along the edge of their shell’s opening that they use to detect dark, light, and motion. 
They are considered a bivalve mollusk. The orange (female) or grey-pink (male) shape attached is known as the coral and the roe or milt sacs.  Eat them raw in a crudo or sashimi recipe; they are extremely sweet right out of the ocean!
There are two types of scallops: bay scallops and sea scallops.

Local scallops grow in North America along the east coast of Canada, also Maine, New Jersey, New York and Connecticut.