Scallop Sizing: The Count Per Pound Method
Scallops are typically sold by their "count per pound" size classification, which indicates how many individual scallops it takes to make a full pound. The smaller the count number, the larger the scallop. This grading is essential for accurately determining the weight of a specific number of scallops, like 10.
Size Classifications Explained
- U/10 (Under 10): These are considered jumbo or colossal sea scallops, with fewer than 10 making up a pound. Therefore, 10 U/10 scallops would weigh slightly over 1 pound.
- 10/20: These are large to jumbo scallops, with 10 to 20 comprising a pound. Ten scallops from this grade would weigh between 0.5 and 1 pound.
- 20/30: A very common size for medium-large scallops, where 20 to 30 make a pound. Ten of these would weigh roughly 0.33 to 0.5 pounds.
- 40/60: Considered medium, these are often used in pasta dishes or stir-fries. Ten scallops from this category would weigh approximately 0.17 to 0.25 pounds.
- 60/80+ (Bay Scallops): These small scallops are often called bay scallops and are significantly smaller, with 60 or more per pound. Ten bay scallops would barely register on a scale, weighing well under 0.2 pounds.
The Difference Between Bay and Sea Scallops
Beyond the numerical size grading, the type of scallop—specifically bay versus sea—is the most significant factor affecting the weight of 10 scallops. Their origin and biology lead to a stark difference in size and culinary application.
Sea scallops are harvested from deep, cold ocean waters and are much larger and meatier. A handful of these can easily make a pound, and 10 of them can create a substantial meal for several people. Their size makes them ideal for pan-searing, where they develop a crispy crust.
Bay scallops, on the other hand, live in shallower bay waters and are much smaller and more delicate. A single pound can contain 60 to over 100 individual scallops, and 10 of them would be considered a very small portion. Their tender texture and sweetness are better suited for quick cooking in soups, stews, or pasta.
The Impact of Wet vs. Dry-Packed Scallops
Another critical factor influencing the weight and quality of scallops is the packing method: wet-packed or dry-packed.
- Wet-packed scallops are treated with a phosphate solution to extend their shelf life. This solution causes the scallops to absorb water, increasing their total weight by up to 30%. This means that with wet-packed scallops, you are paying for added water weight rather than pure seafood. The excess moisture also makes it nearly impossible to get a proper sear, as the scallops steam in their own liquid.
- Dry-packed scallops are not treated with any additives and are sold as is, providing a more authentic and higher-quality product. For recipes that require a good sear, dry-packed scallops are the superior choice, despite having a slightly lower weight per piece than their wet-packed counterparts of the same count size.
Comparison of Scallop Types and Weight
To illustrate the potential weight difference for 10 scallops, consider the following table:
| Scallop Type | Count per Pound Range | Estimated Weight of 10 Scallops | Best For | Cooking Notes |
|---|---|---|---|---|
| Colossal Sea Scallops (U/10) | Under 10 | > 1.0 lb | Pan-searing, grilling | Takes longer to cook due to large size |
| Jumbo Sea Scallops (10/20) | 10 to 20 | 0.5 - 1.0 lb | Pan-searing, appetizers | Good for achieving a golden crust |
| Medium Sea Scallops (20/30) | 20 to 30 | 0.33 - 0.5 lb | Versatile, soups, pasta | Quick-cooking, works well in sauces |
| Small Sea Scallops (40/60) | 40 to 60 | 0.17 - 0.25 lb | Stir-fries, salads, bakes | Very fast cooking time, prone to overcooking |
| Bay Scallops (60/80+) | 60 or more | < 0.2 lb | Soups, stews, ceviche | Sweetest and most tender, cooks almost instantly |
Conclusion: How many pounds are 10 scallops?
Since scallop weight is tied directly to the count-per-pound size grade, there is no single answer to how many pounds are 10 scallops. The weight could be over one pound for jumbo U/10 sea scallops or less than a quarter of a pound for smaller bay scallops. When purchasing, shoppers must be aware of the scallop's size classification and its packing method (wet or dry) to get the expected amount and quality. For precise measurements, especially in recipes, consulting the count size on the packaging is the most reliable method.
Tips for Buying the Right Scallops
- Check the Label: Always look for the count-per-pound designation, like "U/10" or "20/30", to determine the size and relative weight.
- Prioritize "Dry" Packing: For the best flavor and searing results, choose dry-packed scallops that have not been soaked in a preservative solution.
- Match Size to Recipe: Select larger sea scallops (U/10 to 20/30) for pan-searing as a main course and smaller bay scallops (60/80+) for soups, stews, or pasta.
- Account for Water Weight: If you can only find wet-packed scallops, be prepared for them to release more water during cooking, affecting the final texture and reducing the final yield.
For more detailed information on different seafood types and their properties, consider resources like the Fulton Fish Market's educational blog on scallop sizes, as they provide comprehensive guides for consumers.
