Calico scallops
Calico scallops offer a firm, clean-flavored option, according to Will Plamondon from The Fish Guy. He says that calicos in the U.S. are largely wild-caught, a contrast to the aquaculture methods used for many Japanese Hokkaido scallops, for example. The structure of calico scallops holds up well to quick cooking, especially in preparations where a more savory profile works better than sweetness.
Chef Michael Morales, culinary director of Sunda New Asian, highlights their flavor and appearance. "They tend to have a slightly brinier flavor, reflecting their environment and are recognized by their brightly colored shells, which makes them visually striking," he says. Their mild salinity and firm texture make them a good match for citrus, aromatics, and quick, high-heat preparations.
For those who prefer a firmer, more savory scallop, calicos offer an approachable option — especially in dishes that benefit from clean brininess and short cooking times. Looking to grill your scallops? Check out the prep you need to know for the best grilled scallops.
King scallops
Chef Michael Morales also highlights their size and cooking versatility. "King and queen scallops differ mostly in size and texture," he says, noting that "King scallops are large, rich, and meaty, perfect for searing." Their fullness helps them caramelize evenly while keeping a soft interior, making them a reliable option for home chefs who want a scallop that can anchor the plate.
For anyone looking for a scallop with presence, king scallops offer a hearty, meaty texture and rich flavor that shines in simple, hot-pan preparations or dishes built around bold aromatics.
Queen scallops
Chef Michael Morales notes that queen scallops differ from kings primarily in size and texture, with queens being the more delicate of the two. Their compact form allows them to cook quickly and evenly, making them ideal for recipes that rely on tenderness rather than richness or heft. He recommends using queen scallops in ceviche.
For cooks looking for a petite, mild scallop, queens offer versatility and a naturally gentle flavor — perfect for dishes that benefit from a soft, lightly sweet base. If you're new to this seafood, check out these mistakes you're probably making when cooking scallops to know how to better your dish.
Tasmanian scallops
Tasmanian scallops have a naturally delicate profile that works well in raw or lightly cooked preparations. "Tasmanian scallops, native to the cold waters around Tasmania, are prized for their sweet, clean flavor and tender texture," chef Michael Morales says. "They're often sold with their distinctive red roe attached, which adds both color and depth of flavor to a dish."
For those looking for a scallop that feels a little special, Tasmanians deliver sweetness, elegance, and that signature roe — a small upgrade that brings big payoff in both flavor and presentation. Make sure to never skip this one step when cooking your scallops.
Giant Lion's Paw scallops
Giant Lion's Paw scallops — native to the Baja California Peninsula — stand out as one of the most dramatic scallops a cook can work with. Their sheer size gives them a presence that few scallops can match. Chef Michael Morales calls them the most distinctive scallop he has ever encountered. "They're instantly recognizable by their large, vibrant orange shells that resemble a lion's paw," he says.
Morales emphasizes texture as their defining feature, noting that these scallops are massive and meaty, with a firm yet luxurious feel that holds up beautifully to searing or grilling. Their bold appearance also makes them a natural centerpiece. "When you plate one in its shell, it immediately commands attention," he says.
For cooks searching for a scallop that brings both visual drama and hearty texture, Giant Lion's Paw scallops offer something truly different — a showstopping option that delivers richness, depth, and an unforgettable plate.