Bay scallops are small cousins of sea scallops. They are mild and sweet. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, allowing the scallop to move through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.