When shopping for scallops, look for a sweet and briny aroma. The odor can be surprisingly strong, but don't mistake it for a sign of poor quality. Only reject scallops if their odor contains a hint of iodine or sourness. Look for meats that are firm and slightly translucent. The color should be ivory to pinkish white. A pinkish-orange mottling will sometimes occur when the roe stains the meat. This natural coloring is harmless and will not affect quality. Avoid scallops that have been "soaked" (treated with a chemical during processing to reduce water loss and improve shelf life). Soaked scallops will feel "soapy" and excrete a milky white liquid.

Also see our article on preparing seafood.