Scallops are bi-valves meaning they filter nutrients out of the water by pumping it through their shells. Unlike other bi-valves, like Mussels or Oysters, Scallops actually move around by opening and closing their shells for propulsion, consequently they are not as susceptible to environmental conditions as the aforementioned. Inside the shell is the ivory white puck-shaped abductor muscle - what we eat, and the brown-orange crescent shaped roe - commonly discarded in North America but greatly appreciated in Europe and Japan. Scallops are basically dredged off of the ocean floor - primarily the North East Atlantic (Canada down to Carolina - primary producers being Canada and New England). They are also found wild in Japan and bits of the South Pacific Around Argentina and Chile. They are also cultivated similarly to Oysters and Mussels, particularly in China.

Scallops are very perishable out of water, maybe lasting a few days in the shell tops. So the vast majority of scallops are processed right at sea meaning they are shucked on the boats and packed on the boats. Freezing scallops at sea makes for a premium item - done on very sophisticated vessels, usually ones that are out fishing for weeks at a time. Otherwise, when brought to shore, they can handled a number of ways. The first is what is commonly called a "dry" scallop - meaning you get the shucked meat with no additives - basically as is. This is pricey but vastly different from "wet" scallops. "Wet" scallops refer to a treatment process where the dry scallop is soaked in tripolyphosphate. What this does is brighten the color, extend the shelf life, and "pump" up the size of the scallop. This is accepted practice and very common and most scallops sold that do not specify "dry" packed are treated this way.