Scallops are large bivalve mollusks with shells measuring about 20 cm. The adductor muscles are fleshy and flavorful. Scallops are frequently used in Japanese, Chinese and French cooking. There are many ways to enjoy scallops such as sashimi, stewed, grilled in butter or in soup. Scallop sashimi has a sweet, light taste due to the low fat content.

Some of the typical processed foods include dried, canned and frozen scallops. Recent developments in processing and storage technologies have resulted in frozen and pre-cooked scallops that are both delicious and affordable.

The scallop mid-gut gland called "uro" is edible/but should be avoided. The taste is not very good and it may contain shellfish poison and heavy metals. Uro has a black color and so can be easily recognized and removed even by weekend chefs.

Scallops can be stored frozen or refrigerated, but should be used soon after purchase.