Scallop sizes are generally classified based on the number of scallops per pound or per kilogram, similar to prawn sizing. This number is often referred to as the "count." The count represents the average number of scallops needed to make up a pound or a kilogram, and it is an indication of their size. Here are some common size classifications for scallops:
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U/10 (Under 10): Fewer than 10 scallops per pound. These are the largest scallops available and are often referred to as "jumbo" or "colossal" scallops.
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10/20: 10 to 20 scallops per pound. These scallops are considered large and are suitable for pan-searing or grilling.
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20/30: 20 to 30 scallops per pound. This size is considered medium-large and is versatile for various cooking methods, such as pan-searing, baking, or broiling.
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30/40: 30 to 40 scallops per pound. These medium-sized scallops are suitable for sautéing, baking, or using in pasta dishes and stir-fries.
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40/60: 40 to 60 scallops per pound. These smaller scallops are often used in soups, stews, or seafood salads.
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60/80: 60 to 80 scallops per pound. These tiny scallops, sometimes called "bay scallops," are typically used in dishes with other ingredients, like risottos or casseroles.
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80/120: 80 to 120 scallops per pound. These are the smallest scallops available and are usually used in recipes where they're combined with other ingredients, such as seafood salads or pasta dishes.
Please note that these size classifications may vary slightly depending on the specific producer, distributor, or region. It is also important to distinguish between sea scallops and bay scallops, as sea scallops are generally larger and have a different taste and texture compared to the smaller, sweeter bay scallops.