This species supports the largest scallop fishery in the world. Sea scallops are dredged year-round from Labrador to New Jersey. Since sea scallops die out of water, they are always shucked at sea and kept on ice, if not frozen aboard. The meat counts range from 20 to 40 per pound. New Bedford, Massachusetts, is the largest sea scallop port, and the auction there usually sets the price. Virginia, New York and New Jersey are also important suppliers. Sea scallops are farmed in New England and Newfoundland, but production is limited. Only the adductor muscle, which allows scallops to “swim” by clicking their shells together, is eaten. This mobility helps them escape pollutants that immobile bivalves like mussels, clams and oysters can’t avoid. Avoid “wet” scallops that have soaked too long in chemical additives designed to maintain texture and taste. They’ll be flabby and opaque and will shed water and weight rapidly.