As you probably know, bay scallops are much smaller than sea scallops. They are sweet and mild with a firm, moist texture. They are delicious in pasta, as ceviche, baked with herbs, or lightly pan-seared. These tiny scallops are dry-packed, meaning that there are no chemicals added. (Wet-pack scallops on the other hand are soaked in a water-retentive sodium triphosphate solution, and 30% of what you pay for is water.) Dry-pack scallops are the only type that can be properly seared, and they caramelize nicely. Seafood Watch rates them a "Best Choice." Low in mercury.
1 lb. for $20.50
-- Bea Conner's Lightly Baked Bay Scallops (Saveur Magazine)
-- HOF Incredibly Easy Bay Scallop Pasta