Why are scallops so expensive?
Scallops owe their high market price to a combination of biological traits and economic factors. They are commercially important bivalve mollusks, but they are not as abundant as mussels or oysters.
The scallop is prized for its large adductor muscle—the tender, mild portion that is typically the only part consumed in Canada and the United States. Because only this portion is used, each catch yields less edible product and increases its value. In some areas of Europe and Asia, other parts, such as the roe, are also consumed, increasing the amount of edible meat from each scallop but not necessarily resulting in a lower price.
Habitat and harvesting conditions add to the expense. The most productive scallop regions—such as Georges Bank off the coast of Massachusetts and the Bay of Fundy between the Canadian provinces of New Brunswick and Nova Scotia—are located in offshore waters. Fishing in these areas requires specialized equipment and long trips at sea, making the process more demanding and costly than the nearshore gathering of other shellfish.
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Unlike oysters or mussels, scallops are not widely farmed, so supply depends heavily on ocean harvests. Although some cultivation occurs, it remains limited. Scallops are also highly perishable; they must be handled quickly and carefully once collected. The need for rapid processing, refrigeration, and transportation raises costs throughout the supply chain.
Several types of scallops are sold in food markets. The sea scallop, also called the giant or deep-sea scallop, is the variety most often harvested off the coasts of New England and eastern Canada. Sea scallops are large, making them well suited for searing or grilling. The bay scallop, found in the same general region, is smaller and more delicate, often used in quick-cooking dishes such as pasta or chowder. In the British Isles another species of scallop is commonly consumed and also used as bait for commercial fishing lines.