Scallops are marine bivalve molluscs of the family Pectinidae, widely distributed in the world’s oceans. The sweet, tender adductor muscle is the prized edible part, eaten seared, raw as sashimi, or in seafood dishes. Because they are filter feeders, scallops can accumulate algal toxins during blooms, so harvesting areas are monitored and closed when necessary. Diver-caught and dredged scallops differ in environmental impact and price. Their delicate sweetness needs only brief, hot cooking. Overcooking makes them tough and rubbery. Buy them from reputable sources and keep them well chilled.