If you use bay scallops or calicos, cooking time may be slightly less.

A6357A -whether to make the bay scallop the state shell.

But from fall through winter and sometimes spring, true bay scallops can also be found.

It also accompanied bay scallops, fresh and sweet but cooked tough.

And true bay scallops are perhaps best that way, popped into your mouth like little marshmallows.

As a result, the bay scallop is making something of a comeback on the East End.

But still, fresh bay scallops are hard to resist.

Though brown tide has not been seen off Long Island since 1995, bay scallops have yet to return in significant numbers.

In addition to bay scallops, calicos from Florida are also on the market.

There is also a price difference: You cannot find bay scallops for less than $15 a pound, and they're more likely to run to $25.