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Scallops are edible bivalves similar to oysters and clams. They are found both in bay waters and in the sea. In terms of texture they are somewhat similar to white fish and have a fairly sweet flavor that is ideal for many different dishes.
Nectar from mussels is sweeter, but very similar to clam nectar. Scallops are sort of a special kind of clam, with a large muscle. Often we just get the muscle in restaurants and stores. I have had both whole muscles, from the fisherman, and the muscles, in restaurants and fish markets. The muscle is often breaded and fried, or added to chowder at the last minute, so it doesnât overcook. Oysters are different from clams, scallops, and mussels.