What is the Difference Between Oysters and Scallops

The main difference between oysters and scallops is in their shell. Oysters have round or oval shells with a rough, grey surface, while scallops have two hinged shells that look like colourful seashells. Moreover, oysters are usually served with their shells, while scallop shells are often removed just after harvesting.

Oysters are bivalve molluscs with rough irregular shells and remain immobile and attached to a surface, while scallops are bivalve molluscs with ribbed fan-shaped shells that swim by rapidly opening and closing their shell valves.

Key Areas Covered

1. What are Oysters 
      – Definition, Features
2. What are Scallops
     – Definition, Features
3. Difference Between Oysters and Scallops
     – Comparison of Key Differences

Key Terms

Oysters, Scallops, Seafood

What are Oysters

Oysters are bivalve molluscs that live in marine habitats like oceans and bay. They have a hard, irregular shaped shell and a grey or beige coloured fleshy inner body. The fleshy inner body of oyster is very nutritious and is considered a delicacy around the world. Oysters belong to the same family as clams and scallops. There are many different varieties of oysters, all having salty and flavorful meat. Oysters are rich in many nutrients like iron, vitamin B12, vitamin D, zinc, and selenium. It’s also a good source of high-quality protein.

However, oysters may pose some health issue. The main problem is eating raw oysters, which has a greater likelihood of causing bacterial infections. Oysters can also contain viruses like Norwalk-type viruses and enteroviruses and chemical contaminants, including heavy metals like cadmium, lead, and mercury, posing health risks. Raw oysters should be eaten with caution. Cooked oysters, on the other hand, is much safer. But one should always choose oysters with closed shells and discard shells that don’t open during cooking.

There are a variety of ways to cook and serve oysters. They can be simply eaten with a vinaigrette dressing or added to pasta, soups, or stews. It’s also possible to use cooking methods like grilling, baking, steaming, or stir-frying.

What are Scallops

Scallops are also a type of bivalve molluscs, similar to oysters. They have a white fleshy inner body surrounded by two shells. This inner body is round and tender when cooked properly and has a touch of saltiness and sweetness. They have a delicate taste and texture and needs very little flavour or fat. It’s important not to overcook scallops, which makes them rubbery. Scallops only take few minutes to cook and must be served immediately. The best way to cook them in a hot pan on the stovetop.

There are two major types of scallops: small Bay scallops and large sea scallops. Bay scallops are about the size of a dime and more tender, while sea scallops are larger and grow as big as two inches. The most common type is bay scallops.

Difference Between Oysters and Scallops

Definition

Oysters are bivalve molluscs with rough irregular shells and remain immobile and attached to a surface, while scallops are bivalve molluscs with ribbed fan-shaped shells that swim by rapidly opening and closing their shell valves.

Shells

Oyster have round or oval shells with a rough, grey surface, while scallops have two hinged shells that look like colourful seashells. Oysters are usually in their shell, but scallop shells are often removed before sale.

Cooking

Oysters can be eaten raw, smoked on the half shell, or cooked in a variety of methods, whereas scallops are typically pan-seared.

Texture

Scallops have a texture similar to a fish and do not have the slimy texture inherent to oysters.

Price

Oysters tend to be more expensive than scallops.

Conclusion

The main difference between oysters and scallops is in their shell. Oyster have round or oval shells with a rough, grey surface, while scallops have two hinged shells that look like colourful seashells. Moreover, oysters are usually served with their shells, while scallop shells are often removed just after harvesting.

Reference:

1. Kubala, Jillian. “Oysters: Nutrition, Risks, and How to Cook Them.” Healthline, Healthline Media, 8 Mar. 2019, Available here.
2. Filippone, Peggy Trowbridge. “Sweet and Delicate Scallops: Buying, Cooking, and Recipes.” The Spruce Eats, Available here.

Image Courtesy:

1. “2689530” (CC0) via Pixabay
2. “4686238” (CC0) via Pixabay

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