The geographical range of the bay scallop is from Cape Cod south along the Atlantic Coast and then throughout the Gulf of Mexico. Bay scallops are harvested commercially with drags from small boats during the season, which usually lasts from November to March. Fresh local bay scallops are considered the sweetest of scallops in US, mainly due to the cold temperature of the waters from which they are harvested. Because of their light, sweet flavor, Bay scallops are best when served close to natural, raw or marinated in lime juice.
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