We use sea scallops for this recipe, which are larger than bay scallops. There are two types of scallops sold at grocery stores and seafood markets: bay scallops and sea scallops. Bay scallops are found in shallow waters and bays along the East Coast and are small in size, most measuring ½ inch in diameter. Sea scallops are found in deep, cold ocean waters around the world and are larger, with some as big as 2 inches in diameter.<\/p>" } } , { "@type": "Question", "name": "How do I prepare scallops for cooking?", "acceptedAnswer": { "@type": "Answer", "text": "
1. Locate the side muscle on each scallop. The side muscle is a chewy, tough piece of fibrous tissue found on one side of the scallop. This is what once held the scallop to the shell.<\/p>
2. Pinch the piece of muscle between your thumb and forefinger. Gently tug until the muscle pulls away.<\/p>
3. Pat dry each scallop to remove moisture on the surface.<\/p>
For more scallop tips, check out our guide to buying and cooking scallops<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How do you know when scallops are cooked?",
"acceptedAnswer": {
"@type": "Answer",
"text": " The scallops may not brown in the air fryer, so don't wait for a golden crust to tell you they're ready. Be sure to cook the scallops to an internal temperature of 120°F using an instant-read thermometer. This should take about 6 minutes or so, depending on the thickness of each scallop.<\/p>"
}
}
]
} ] }
]