Did you know that a scallop is the only bivalve that swims?

Indeed, its flesh is almost entirely one tender muscle, which is why it’s such a favorite to eat.

To find out more interesting info on scallops, including how to choose the best ones, pick up a copy of the March issue of Coastal Living magazine for my story all about scallops.

You’ll also find my recipe for “Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots,” as well as another for “Scallop Skillet with Bacon, Edamame, Basil, and Creamy Grits” by contributor, David Bonom.

I also sweet-talked two Bay Area chefs into sharing their favorite recipes: “Scallop Crudo” by Staffan Terje, chef-owner of Perbacco Ristorante and Bar in San Francisco; and “Sea Scallops Adobo” (pictured above) by Emmanuel Santos, executive chef of Bistro Luneta in San Mateo.

More Scallop Recipes: Ad Hoc’s Caramelized Sea Scallops

More: Baked Scallops with Porcini Butter

More: Manhattan Bay Scallop Chowder with Fennel