What Are Scallop Sizes? A Complete Guide to Scallop Types, Origins, Cooking & More!

The sight of a perfectly seared scallop is enough to make foodies swoon. But there's a big difference between ordering scallops at a steakhouse and preparing them yourself. Achieving that chef-level result starts with smart shopping. Let's dive into the world of scallop sizes and how the size of the scallop you choose affects flavor, texture, cooking time, and what ends up on your plate.

What Are Scallops?

Like clams, oysters, and mussels, scallops are a type of bivalve mollusk. All bivalve mollusks have two hinged shells that protect an interior muscle. It’s that muscle that we harvest and eat.

The exterior of a scallop looks like a fan with two little feet (the shell’s hinge). Scallop shells are ridged and usually reddish-pink or beige. The interior flesh of a scallop looks like a thick, meaty coin and is typically a pale pinkish-white color.

There are three main types of scallops, categorized by size, origin, and how they are harvested:

Bay Scallops: As the name suggests, bay scallops are smaller. They live in shallow waters like bays and estuaries, especially around the Gulf of Mexico. There are 70-100 bay scallops per pound, and they’re best sauteed or used in casseroles and soups.
Sea Scallops: To catch sea scallops, divers dive up to 200 meters underwater. Sea scallops are much larger than bay scallops, with only 10-40 per pound. They’re perfect for fine dining, often pan-seared or grilled for a surf-and-turf entree.
Diver Scallops: These live on the ocean floor and are caught by hand by SCUBA divers. Their cold-water upbringing gives them a sweeter taste and firmer texture. They are the largest type, with only 10-15 per pound.

What’s the Difference: Bay Scallops vs. Sea Scallops

Bay scallops and sea scallops are the most commonly available types, but how do you know which to buy?

The biggest difference is size, which influences everything from cost to how they’re used in cooking. Sea scallops are large, measuring up to 2 inches in diameter. They’re perfect for pan-searing and serving with sauces and sides. Bay scallops are much smaller, often just half an inch across, and typically come in larger quantities, with 20-30 per pound.

Understanding Scallop Sizes

Scallops are sold by their count per pound, using labels like U/15 or U/30. The “U” stands for "under," and the number indicates the maximum amount of scallops per pound at that count.

Explanation of Sizing Labels

When shopping for scallops, pay attention to the labeling, which often uses the U/ system but can also include marketing terms like "colossal" or "salad scallops."
Scallop Size Chart

U/10 Scallops: Fewer than 10 scallops per pound — these are the largest scallops, sometimes called colossal sea scallops or wild-caught sea scallops.
U/15 Scallops: Fewer than 15 scallops per pound — still large, but slightly smaller than U/10s.
20/30 Scallops: Medium-sized scallops, with around 20-30 per pound.

Why Size Matters

Consider the size of scallops as part of the bigger picture. Large U/10 scallops are more expensive because they’re rarer and have a better taste and texture. However, they’re worth the price for special dishes. Smaller scallops are more affordable and cook quickly, but they leave less room for error.

Think about what you're cooking, how much time you have, and how much you're willing to spend when choosing scallops.

Purchasing Tips for Scallops

When buying fresh scallops, check for the following to ensure you're getting high-quality seafood.

Color: Scallops should be a uniform pearly-white color. Avoid those with brown patches or discolored edges, as they may be old or dried out.
Moisture: Scallops should be slightly moist but not wet or sticky. They should feel damp to the touch with no milky film. Dry scallops or those with curled edges are a sign they’re not fresh.
Condition: Look for scallops that are in perfect condition. Avoid those that are shredded, mangled, or missing pieces.
Size: If you're unsure about the size, refer to a scallop size chart to help make the right choice for your recipe.
Labels: Look for labels indicating how the scallops were caught, treated, and packaged. "Dry-packed" and "chemical-free" scallops have been frozen without added water or chemicals, which some people prefer for a purer taste.
Frozen vs. Live Scallops: Live scallops are sold still in their shells and are a premium option. They require more preparation but have a delicate flavor, perfect for sashimi or ceviche. Frozen scallops are shucked and flash-frozen to preserve quality. They’re ready to cook after thawing and easier to ship.

Scallops by Season and Origin

Scallops are seasonal, even though they’re available year-round in stores. In the U.S., they’re mostly caught in late fall and winter, especially around New England. Other regions harvest scallops at different times of the year: China in November and December, Peru starting in September, and Japan’s Hokkaido region in late spring.

If you’re buying live scallops, it’s best to purchase them in season for the best quality. Frozen scallops are available year-round with less variation in taste and texture.

FAQs About Scallop Sizes

What are the different sizes of scallops?
Scallops range from tiny bay scallops, with 100 or more per pound, to colossal U/10 scallops, with only 10 per pound.

What does U/10 scallops mean?
U/10 means there are 10 or fewer scallops per pound, indicating large scallops.

Are king or queen scallops bigger?
King scallops are bigger than queen scallops, sometimes measuring 4-6 inches in diameter, while queen scallops average 2-3 inches. This size difference also affects their texture and cooking time.

How do scallop sizes affect cooking time?
Larger scallops take longer to cook than smaller ones. Smaller scallops cook quickly, while larger ones need more time to cook through evenly without overcooking the outside.

Why are larger scallops more expensive?
Larger scallops, particularly sea and diver scallops, are caught by hand, making them rarer and more expensive. The quality and care used in harvesting also contribute to the higher price.

How are scallops graded for size?
Scallops are graded using the U/ labeling system, where the number indicates how many scallops fit in a pound. For example, U/15 means there are 15 or fewer scallops per pound.

For Premium Scallop Selections, Choose Allen Brothers

Scallops are a delicious and versatile shellfish, perfect for a variety of dishes. Whether you enjoy them raw, seared, or in a salad, their flavor is sure to delight. But selecting the best scallops for your recipe requires some careful consideration. Knowing the right size and type of scallop is essential.

It’s equally important to buy from a trusted source. Allen Brothers’ expert sourcing, handling, and freezing methods guarantee top-notch quality, no matter when you purchase. Visit Allen Brothers for premium seafood and scallops, and experience the taste of the ocean — even if you're landlocked!

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Masterclass

How to Grill a Steak Masterclass: Searing Allen Brothers Steaks with Chef David Walzog

How to Grill a Steak Masterclass: Searing Allen Brothers Steaks with Chef David Walzog Allen Brothers: Chef David Walzog Aug 24, 2023 Length: 01:14 Fire up the grill and join Chef David Walzog for a masterclass in grilling perfection. From prepping the grill to achieving those iconic grill marks on your Allen Brothers steak, every step is a lesson in culinary artistry. Capture the essence of a summer BBQ and recreate the steakhouse experience in your own backyard.

cooked and sliced steak in dark pan with red tomato garnish

Cooking Technique

How to Grill a Medium Rare Steak - Tips, Recipes, & More

Publish Date: November 5th, 2025 Grilling the Perfect Medium Rare Steak A beautifully grilled steak is as close to culinary perfection as you can get. A soufflé can be impressive and a charcuterie plate has its place, but nothing can compete with the near-universal appeal of a golden-brown and delicious New York strip steak or well-marbled ribeye. But do you know how to get that steak cooked just right? And what does medium rare really mean, anyway? With so many different ways to cook steak, it takes some time, reading, and trial-and-error to figure out which approach is best for you and your palate. Luckily, every technique can be mastered quickly once you're equipped with the right steps and a few key tips. In this guide, you'll learn how to grill a medium-rare steak, how cooking temperature and quality interact, and what you can do to ensure a perfect grill even if your instant-read thermometer has gone AWOL. Table of Contents What is a Medium-Rare Steak and Is It Safe? Selecting the Right Steak How to Grill a Medium-Rare Steak Methods for Checking for Medium-Rare Doneness Grill Master Steak Tips Grilling A Medium Rare Steak FAQs What is a Medium-Rare Steak and Is It Safe? A medium-rare steak can be identified in three easy ways: Temperature: A medium-rare steak has an internal temperature of 130-135°F (54-57°C). Touch: A steak that's perfectly medium rare will have an exterior that's beginning to firm up and an interior that's still soft and tender. Sight: Properly cooked medium-rare steak should have a beautifully browned crust on the outside and a center that's primarily red. Once you hit that 130-135°F range, any harmful bacteria in the meat will be killed. Eating undercooked meat can increase the risk of food borne illness, so always purchase your proteins from a reputable source and cook steak promptly and properly. Selecting the Right Steak Different cuts come from different areas of the cows body, and the type of steak cut you choose to toss on the grill can help determine everything from how tender your steak will be to how long you need to cook it. Type of cut Meat from lesser-used areas of the cow is more tender than meat from a well-muscled, heavily used part of the body. So, a tenderloin from under the rib area will be downright succulent once kissed by the grill. A portion of the leg, like the shank, will be much tougher and need a long braise to reach perfection. Marbling Steaks with evenly distributed marbling, typically found in the Wagyu category, have thin ribbons of fat that succumb to heat fairly early on in the cooking process. Compare that to lower-quality steaks that have larger globs of fat concentrated in a few areas. Those dense pockets of fat need more heat to break down, meaning you might have to cook the steak past medium rare to go from chewy to tasty. Size/thickness of the steak It's difficult to cook a thin cut of meat to medium rare without sacrificing that exterior we all know and love. The steak simply cooks too fast. But a cut that's at least 1.5" or more is easier to handle and cook to that ideal medium rare. Cuts of steak that are all strongly considered as the best steaks to grill to medium rare include: Filet Mignon - Lean with very little connective tissue; stays tender even with quick, high-heat grilling New York Strip - Moderate marbling gives it strong beef flavor while still grilling evenly. T-bone - Combines two textures (tenderloin + strip) in one cut; bone helps retain juiciness. Porterhouse - Larger version of the T-bone with a bigger tenderloin section; ideal for sharing. Ribeye (Bone-In or Boneless) - Heavy marbling makes it the most flavorful cut; bone-in adds extra depth. How to Grill a Medium-Rare Steak Grilling steak medium rare starts with prepping your space and meat and ends with a moment of rest and anticipation. Gather supplies: You'll need your meat, grill, meat thermometer, tongs for flipping your steak and a cold drink to keep you refreshed while you work (that last part is up to you, we suppose). Prep meat: Take your steak out of the fridge and let it come to room temperature for about 30 minutes before grilling to help ensure an even cook. You can season your steak with salt and black pepper now or a few hours before grilling, returning the kosher-salted steak to the fridge before taking it back out a half hour before grill time. Prep grill: Your grill grates should be clean and ready to cook. Push-button gas grills don't need much extra prep, but a charcoal grill will need extra effort (read your manual to see how coals should be arranged and to learn proper lighting techniques). Preheat grill: Get your grill nice and hot by turning the burners on high or lighting the briquettes and closing the lid for about 10 to 15 minutes. Start grilling: Place your seasoned steaks on the grill over high heat and then leave them alone! Avoid the urge to reposition them until it's time to flip this could cause uneven cooking, damage the meat, and make it difficult to achieve gorgeous grill marks. Add toppers (optional): When your steak is cooking through to the finish on its second side, you can add toppers, like a knob of compound butter or a tablespoon or two of blue cheese. Rest meat: Remove your perfectly medium-rare meat from the grill and let the steaks rest on a cutting board for 5 minutes for each inch of thickness or 10 minutes per pound before slicing and serving. Methods for Checking for Medium-Rare Doneness One of the biggest elements of learning how to grill a medium-rare steak is getting to know the ins and outs of temperature and timing. Standby Timing Method The standby timing method is just a fancy way to describe using your wristwatch to gauge cooking times. Typically, it takes 3-5 minutes per side to get a thicker steak from raw to medium rare. This method can work, but it doesn't for contributing factors like how hot your grill is or how thick your steaks are. Meat Thermometer Method This is the most accurate method, as you'll use an actual meat thermometer to monitor temperature. Insert your thermometer into the middle of the steak from the side, making sure to avoid coming out the other side of the steak or getting too close to the bottom or top of the meat. You'e looking for that 130-135°F (54-57°C) range for a medium rare steak, but you can take it out a touch early to account for the couple of degrees your steak will climb while it's resting. Touch Technique Method Expert cooks can tell when a steak hits medium-rare status because the meat will give lightly when you press on it with your finger, but it won't be super squishy. This middle ground between rare and medium isn't always easy to spot. It takes practice. You can hone your skills by checking first with a thermometer and then seeing how that ideal temp feels under your finger or thumb. Grill Master Steak Tips Before you run straight to the grill, check out these tips that can help you achieve the perfect steak: Always allow your steaks to rest before and after cooking When grilling, apply the indirect heat technique by activating only half of the grill's burners. Begin by searing the steak over direct heat, positioned directly above the lit burners. Once you achieve the ideal crust, transfer the steak to the grill's cooler section. This allows the steak to reach your preferred temperature gently. Season steaks liberally with kosher salt and black pepper - if you salt several hours before cooking, pat your steak with a paper towel before grilling to remove any excess moisture that has come to the surface Use a meat thermometer until you're confident in other temp-gauging techniques Experiment with the reverse-sear method (you'll need a cast iron pan handy) to achieve your desired doneness and reduce the amount of guesswork Play around with fun steak accompaniments, like umami-filled truffle butter or your favorite steak seasoning Keep flare-ups under control. Excess drippings can spark sudden flames that scorch your steak. Trim excess fat before grilling, and if flames rise, move the steak to a cooler zone until they die down. What Not to Do When Grilling Steak Even the best grill master can get it wrong if you make a few common mistakes. Here are a couple of pitfalls to avoid: Don't press down on the steak. It might feel satisfying, but pressing with your spatula squeezes out flavorful juices and leaves you with a drier steak. Don't cook straight from the fridge. Cold steak on a hot grill cooks unevenly. Let it rest at room temperature for about 30 minutes before grilling for the perfect medium rare steak. Don't skip the preheat. A hot grill is essential for creating that rich, caramelized crust. Starting too soon means your steak will stick and steam instead of sear. Steer clear of these missteps, and you'll give your steak the best chance to shine. Grilling A Medium Rare Steak FAQs How thick should a steak be? A 1.5-inch-thick steak is ideally suited to cooking medium rare. Thinner steaks can be cooked medium rare if you do a quick sear and flip. Thicker steaks can be reverse-seared to ensure even interior cooking without overcooking the exterior. What's the best way to cook a medium-rare steak on the grill? To cook the perfect medium-rare steak on the grill, bring your steak to room temperature, ensure the grill is preheated for at least 10 to 15 minutes, and use a meat thermometer to properly measure the temperature of the beef. How long to grill a steak medium rare? The time it takes to grill a medium rare steak depends on the thickness of the steak and the temperature of the grill. For a 1.5-inch to 2-inch steak on a high-heat grill, you'll need about 3-4 minutes per side. What temp should you grill a steak at? It's all a matter of preference, but for a medium-rare steak, your steak should reach an internal temperature of 130-135°F (54-57°C). How often should I flip a steak on the grill? Resist the urge to fuss with your steak - one flip is all you need. Let the first side sear and develop that crave-worthy crust, then turn it once to finish cooking. Should I grill steak with the grill lid open or closed? Keep the lid closed for most of the cooking time. This locks in heat and ensures the center cooks evenly without charring the outside too fast. Crack it open only if you're chasing a bit of extra char at the end. Delicious Steak Recipes Looking for ways to make your steak even more delicious? Here are a few ideas from the Allen Brothers culinary team: Grilled Porterhouse Steak with Cherry Glaze Grilled Sirloin with Anchovy Butter Porterhouse Steak with Rosemary Shop High-Quality Steaks from Allen Brothers Grilled steaks are as classic as they are mouth-watering delicious. Mastering your grill and achieving that perfect medium-rare steak is your ticket to enjoying a tasty midweek meal or impressing a whole host of guests with quality steak given the attention and care it so richly deserves. Looking to cook for a crowd? Shop our steak and protein assortments for supplies for your next party, or give a surf & turf bundle or grill pack to friends and family. Hopefully you'll score an invite to the cookout in return!

Education

Grilling Guide

How Long to Grill Steak - Times, Temperatures & Tips Grilling steak at home doesn’t have to be complicated. With Allen Brothers’ comprehensive grilling guide, you’ll learn everything you need to know, including cooking times, steak grilling techniques, and tips for achieving the perfect steak every time. Whether you’re firing up the BBQ for a casual cookout or crafting the perfect medium-rare steak for a special dinner, our expert advice will help you cook steak like a pro. Tools You’ll Need to Grill the Best Steak Before you start grilling, make sure you have these essentials for great steak results: Grill: A charcoal or grill is ideal for precise heat control. Meat Thermometer: To ensure your steak reaches the desired degrees F for perfect doneness. Tongs: Use long-handled tongs to turn the steak without piercing it and losing juices. Paper Towels: Pat steaks dry before grilling for a crispy, beautifully browned crust. Seasoning: Keep it simple with kosher salt and black pepper or experiment with your favorite steak seasoning. Preparing Your Steak The preparation process is just as important as the cooking. One critical step is removing your thawed steak from the refrigerator and allowing it to rest at room temperature for at least 30 minutes before grilling. Here’s why this step is essential: Even Cooking Throughout the Steak: A steak that goes straight from the refrigerator to the grill is significantly colder at its core. This temperature difference can result in uneven cooking, with the outside cooking too quickly and the inside remaining undercooked. By letting the steak come closer to room temperature, you ensure that the heat can penetrate evenly through the cut of meat, leading to consistent doneness from edge to center. Enhanced Flavor Development: Allowing the steak to rest and warm up slightly gives the muscle fibers time to relax. When the steak hits the grill, the relaxed fibers retain more juices, which enhances its flavor and texture. This process also helps the natural flavors of the meat develop fully during cooking, creating a richer, more satisfying taste. Better Sear and Crispy Crust: A room-temperature steak sears better than a cold one. The exterior browns more efficiently, developing that delicious crispy crust we all love. A cold steak, on the other hand, lowers the temperature of the grill surface, which can inhibit proper browning and result in a less flavorful crust. Improved Grill Timing Accuracy: Cooking times are based on steaks that are near room temperature. If your steak starts cold, it may take longer to reach the desired internal temperature, potentially throwing off your timing and leaving the meat on the grill too long, which could lead to overcooking or dryness. Avoids Sudden Temperature Shock: Placing a cold steak directly onto a hot grill can cause a sudden temperature shock, leading to uneven contraction of the meat fibers. This can make the steak tougher and less enjoyable to eat. Allowing it to warm up helps the steak cook gently, preserving its natural tenderness. Pro Tip: While your steak is resting, use a paper towel to pat it dry on both sides. This step removes excess moisture, which can interfere with browning. A dry steak ensures better grill marks and a beautifully caramelized crust. Ready, Set, Sear! How to Sear and Cook Steak Preheat Your Grill: Heat your grill to high (450–500°F) for a quick sear. If using a charcoal grill, ensure the coals are glowing red with a thin layer of ash. Lightly Oil and Season Steaks: Brush steaks lightly with olive oil to create a barrier that helps retain moisture, prevents sticking to the grill, and promotes even browning. Then, season generously with salt and pepper or your favorite seasoning. Sear for Flavor: Place steaks on the grill and sear for 1 minute per side with the lid closed. This step locks in juices and creates those classic grill marks. Finish on Indirect Heat: Move the steak to a cooler part of the grill or reduce the heat to medium-low (300–350°F). Cook steak to your preferred doneness using a meat thermometer to check the internal temperature. Steak Grill Times Follow this handy steak cooking chart to achieve the perfect level of doneness for your favorite cut. Following these guidelines ensures you get it right every time: FILETS MIGNON & CENTER-CUT RIBEYES Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE 1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE 2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE 1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE 1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE 2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE Steak Cooking Tips Use a Meat Thermometer: Remove the steak from the grill when it’s 5–7 degrees below your target temperature (e.g., 125°F for medium-rare steak), as it will continue to cook while resting. Rest Your Steak: Let your steak rest for at least 5 minutes on a cutting board after grilling. This step keeps juices locked in, resulting in a tender, flavorful bite. Steak Seasoning Tips: Before grilling, pat the steak dry and coat with olive oil, kosher salt, and freshly cracked black pepper. For added flavor, try a rub with garlic powder, smoked paprika, or a dash of cayenne. Master Grill Marks: For professional-looking grill marks, place steaks at a 45-degree angle to the grill grates. After 1–2 minutes, rotate 90 degrees before flipping. Steak Doneness Levels: Appearance and Texture Cooking steak to the perfect doneness is all about achieving the ideal combination of appearance and texture. Each level of doneness offers a unique experience, from the cool, red center of a rare steak to the fully cooked firmness of well-done. Here's what to look for: Rare (110–120°F): A cool, bright red center surrounded by a lightly seared exterior. The texture is soft, almost buttery, with minimal resistance when cut. Medium-Rare (120–130°F): A warm, red center transitioning to pink closer to the edges. This level is known for its tender, juicy texture and balanced flavor. Medium (130–140°F): A warm, pink center with more browning around the edges. The texture is firmer but still tender, offering a satisfying bite without being dry. Medium-Well (140–150°F): A slightly pink center surrounded by fully browned edges. The steak is less juicy but still tender with a firm, satisfying chew. Well-Done (150°F+): Fully cooked through with no pink remaining. The texture is dense and firm, with a noticeable lack of juiciness. Frequently Asked Questions What temperature should I set my BBQ to for grilling steak? Preheat your BBQ to 450–500°F for searing, then lower to 300–350°F for finishing on indirect heat. How can I tell if my steak is done without cutting it? Use a meat thermometer to check the internal temperature. Rare steak is 110–120°F, medium-rare is 120–130°F, and medium is 130–140°F. How long should I let my steak rest after grilling? Rest your steak for at least 5 minutes to allow the juices to redistribute. This ensures every bite is tender and flavorful. What’s the best way to cook a thick steak? Sear the steak on high heat for 1–2 minutes per side, then finish it on indirect heat to your desired doneness. Use a thermometer to monitor internal temperature. Can I use marinades for grilling steak? Yes, lean cuts like flank steak benefit from marinades, while well-marbled cuts like ribeye or filet mignon shine with simple seasoning like sea salt, kosher salt, and black pepper. Shop Premium Steaks At Allen Brothers Ready to cook steak like a pro? Explore Allen Brothers’ premium selection of thick steak cuts, including filet mignon, ribeye, and porterhouse, to create the perfect steakhouse dining experience in the comfort of your own home. Shop Now!

What Are Scallop Sizes? A Complete Guide to Scallop Types, Origins, Cooking & More!