Overview: what makes a scallop a scallop

Scallops are bivalve mollusks (two hinged shells) in the family Pectinidae. Unlike many clams that burrow, many scallops live on or near the seafloor surface and some can swim by rapidly clapping their shells. The part most commonly eaten is the adductor muscle (often sold as “scallop meat”), which is the muscle the scallop uses to close its shell.

What you’ll see in the field

Common Pacific Northwest scallop species

Multiple scallop species occur in Pacific Northwest waters. The table below is oriented toward the species most commonly discussed for Washington, Oregon, and British Columbia.

Common name Scientific name Quick ID notes Typical habitat
Weathervane (giant Pacific) scallop Patinopecten caurinus Large, heavy shell; often on sand/gravel; can “clap” to swim. Subtidal sand/gravel; colder waters; offshore and some inland straits.
Rock (purple-hinged) scallop Crassadoma gigantea Thick shell; purple coloration near hinge; commonly cemented to rock. Rocky reefs and high-current nearshore; shallow to deeper subtidal.
Pink scallop Chlamys rubida Smaller; pink/red hues; often found on hard bottom. Rocky or mixed substrate; subtidal.
Spiny scallop Chlamys hastata Smaller; distinct spines/ribs; may carry sponges/organisms. Rocky/mixed substrate; subtidal.

Note: species presence and relative abundance vary by location. Always verify local rules and any protected areas before you harvest.

Where scallops live and how to find them

General habitat patterns

Finding scallops (responsibly)

Harvesting: rules, licensing, and practical methods

Washington (WA): legal limits exist, but consumption risk is a major issue

Washington’s rules include daily limits and minimum sizes for multiple scallop types (rock, pink/spiny, and weathervane). However, Washington DOH explicitly advises against eating recreationally harvested scallops due to biotoxin risk. See Food safety and biotoxins.

Washington scallop limits (example rule text)

Scallop type Daily limit Minimum size Notes
Rock scallop 6 4 inches Measured on shell; verify area closures and current pamphlet.
Pink + spiny scallops 40 combined (in shell) 2 inches In-shell count; verify area closures and current pamphlet.
Weathervane scallop 12 4 inches Verify area closures and current pamphlet.

Oregon (OR): permits and “keep in shell” rules

Oregon’s shellfish rules include a daily limit for scallops and a special permit requirement. Oregon also specifies that scallops brought ashore must be whole and in a condition that size can be determined, and that scallops may not be removed from the shell in the field except when prepared for immediate consumption.

Oregon scallop summary (from ODFW shellfish table)

British Columbia (BC): area-based openings and closures

In BC, you must follow Fisheries and Oceans Canada (DFO) rules and only harvest in areas that are open. Rules vary by tidal area and can include closures due to contamination as well as conservation closures.

Practical harvest methods (non-exhaustive)

This section focuses on typical “how” considerations. It does not authorize harvest in any specific area.

Food safety and biotoxins

The Pacific Northwest periodically experiences harmful algal blooms (HABs) that can produce toxins which accumulate in shellfish. One of the most serious is paralytic shellfish poisoning (PSP).

Practical safety rules (good practice everywhere)

Using this guide safely

The recipes in this guide are written for commercially sourced scallops (from reputable vendors operating under required testing/controls). If you harvest recreationally, treat safety advisories and closures as the deciding factor.

Handling and storage

Right after harvest (or purchase)

Storage (home)

Cleaning and preparation (kitchen)

This section is intended for commercially sourced scallops. For recreationally harvested scallops, follow all local safety guidance and advisories.

Shucking in-shell scallops

  1. Chill first (cold scallops are easier to handle). Scrub the shell exterior under cold running water.
  2. Use a sturdy scallop knife or short, strong knife. Insert at the hinge or along the shell seam and twist to open slightly.
  3. Slide the knife along the inside of the flatter top shell to cut the adductor muscle free; remove the top shell.
  4. Lift out the meat. For large scallops, trim away the tough side muscle (if present) and remove any grit.
  5. Rinse quickly only if needed, then dry thoroughly with paper towels before searing.

Cooking basics: how to get a great sear

Recipes (using commercially sourced scallops)

1) Pan-seared scallops with brown butter, lemon, and herbs

Serves: 2 | Time: ~15 minutes

Ingredients

  • 10 to 12 large sea scallops (patted very dry)
  • 1 to 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 1 clove garlic, lightly crushed (optional)
  • 1 lemon (zest + juice)
  • Chopped parsley or chives
  • Kosher salt and black pepper

Method

  1. Season scallops with salt and pepper. Preheat a heavy pan until very hot.
  2. Add oil, then place scallops in the pan with space between them. Sear without moving until deeply browned (about 2 minutes).
  3. Flip, sear the second side (about 1 to 2 minutes). Reduce heat to medium.
  4. Add butter (and garlic if using). Baste scallops as the butter foams and turns light brown.
  5. Finish with lemon zest and a squeeze of lemon juice. Sprinkle herbs and serve immediately.

Serve with: sautéed greens, roasted potatoes, or crusty bread.

2) Pacific Northwest scallop chowder (light, not heavy)

Serves: 4 | Time: ~40 minutes

Ingredients

  • 1 lb scallops, cut into bite-size pieces
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 medium Yukon Gold potatoes, diced
  • 2 cups seafood stock (or light chicken stock)
  • 1 cup milk (or half-and-half)
  • 1 bay leaf
  • Salt, pepper
  • Optional: corn kernels, chopped dill, or smoked paprika

Method

  1. Melt butter in a pot over medium heat. Sauté onion and celery until soft (6 to 8 minutes).
  2. Add potatoes, stock, and bay leaf. Simmer until potatoes are tender (12 to 15 minutes).
  3. Reduce heat to low. Add milk and warm gently (do not boil).
  4. Add scallops and cook just until opaque (2 to 4 minutes depending on size).
  5. Season to taste. Remove bay leaf. Finish with dill or a small pinch of smoked paprika.

Tip: Avoid overcooking scallops in soup; add them at the end.

3) Miso-maple grilled scallops (skewers)

Serves: 2 to 3 | Time: ~25 minutes (plus optional 15-minute marination)

Ingredients

  • 12 large scallops
  • 1 tbsp white miso
  • 1 tbsp maple syrup
  • 1 tbsp neutral oil
  • 1 tsp rice vinegar (or lemon juice)
  • Optional: pinch of chili flakes
  • Skewers (soaked if wooden)

Method

  1. Whisk miso, maple syrup, oil, and vinegar. Toss scallops lightly in the glaze (optional 10 to 15 minutes).
  2. Skewer scallops. Preheat grill (or grill pan) to medium-high.
  3. Grill 1.5 to 2 minutes per side, just until browned and cooked through.
  4. Brush with any remaining glaze during the last turn. Serve immediately.

Serve with: grilled vegetables, rice, or a simple cucumber salad.

4) Scallop “ceviche-style” citrus salad (only with safe, properly handled scallops)

Serves: 2 | Time: ~20 minutes

Ingredients

  • 8 to 10 very fresh scallops, thinly sliced
  • 2 tbsp lime juice
  • 1 tbsp orange or grapefruit juice
  • 1 tbsp olive oil
  • Salt
  • Thin-sliced radish or cucumber
  • Optional: minced shallot, cilantro, jalapeño

Method

  1. Slice scallops and keep chilled.
  2. Dress with citrus juice, oil, and a pinch of salt. Toss gently.
  3. Plate immediately with radish/cucumber and optional aromatics.

Official references and further reading

Use these primary sources to confirm current openings/closures, advisories, licensing, and limits for your exact area.

Disclaimer: This document is educational and may be incomplete. Regulations and advisories change. You are responsible for complying with all current rules and for making safe decisions about harvest and consumption.