• The Life Cycle of a Scallop
• Harvesting in the U.S.
• Types & Species of Scallops
• Scallop Processing
• Preparation & Recipes

Scallop Processing
In the U.S., scallops are marketed in two different categories: dry/all natural scallops and water-added scallop product.Dry/all natural scallops have a natural water content between 75-82%. Dry scallops have a beige color and are sold at a premium price.

Water added scallops are treated with sodium tripolyphosphate, a widely used food additive that helps the scallop retain moisture, thus extending the shelf life. Because sodium tripolyphosphate can be mis-used to cause the scallop to gain excessive water content, the U.S. FDA requires that any scallop containing sodium tripolyphosphate must be labeled a "water-added" product.