A small cousin of sea scallops, bay scallops average 70 to 100 meats per pound. They are dredged, raked or tonged from bays, harbors and salt ponds along the East Coast from Atlantic Canada to North Carolina and processed ashore. They are also farmed in Nova Scotia and New England in suspended systems. A less expensive, farmed bay scallop is imported from China. Though there is a niche market in the United States for whole, live scallops, the product typically seen on the market is actually just part of the whole animal; the guts are removed and discarded, leaving just the adductor muscle, which is the edible meat. The meats are available “wet” (soaked in a preservative like tripolyphosphate, which whitens the scallop and extends shelf life) or “dry” (untreated). Oversoaked scallops look artificially shiny, opaque and flabby and will have a soapy feel and aftertaste. They will also release more liquid and shrink more when cooked.