Scallops come from marine environments all around the world, mainly inhabiting sandy or gravelly ocean floors. They can be found in a variety of waters, influenced by factors like temperature, salinity, depth, and nutrients. Major sources include:
- Cold, deep ocean waters of the North Atlantic, especially off the U.S. East Coast from North Carolina to Canada, and in waters around Iceland and Norway. These are typically sea scallops known for their larger size and rich flavor.
- Bays, estuaries, and shallower waters along the East Coast of the U.S., such as Nantucket Bay, where smaller, sweeter bay scallops live.
- Northwestern Pacific waters near Japan and China, where Japanese scallops are farmed and wild caught.
- Waters around Australia, New Zealand, Northern Europe (Scotland, Ireland), Scandinavia, and the Mediterranean Sea, each region producing scallops with distinct flavors and textures.
- The coasts of Chile and Argentina in South America, home to species like Patagonian scallops.
Scallops can be wild-caught or farmed, with farming often done near shorelines using ropes or cages. The nutrient richness and ecological conditions of each region affect the size, flavor, and texture of the scallops found there.
