On Fri, 7 Aug 2009 21:56:08 -0400, "cybercat" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Fri, 7 Aug 2009 13:27:44 -0400, "cybercat" >
>> wrote:
>>
>>>
>>>"sf" > wrote in message
...
>>>> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" > wrote:
>>>>
>>>>>In my experience so far, the US is the only place where they are sold
>>>>>out
>>>>>of
>>>>>the shell without the rest of their pretty selves.
>>>>>
>>>> and if we want shells, we have to pay for them separately at a fancy
>>>> cookware shop. :/ They get us coming and going.
>>>
>>>I wouldn't pay for shells, and neither would a lot of folks.
>>>
>> We buy clams and oysters in shells, why not scallops?
>
>I don't buy clams and oysters in the shell, and didn't when I bought them.
>
Well, that's a straight forward answer!

In my experience, shellfish in their shells cost less per pound. It
seems to work out cost-wise. If you don't want to put in the labor,
buy them shucked but be prepared to spend more. For me the dilemma is
with shrimp... shells or no shells. I don't remember ever seeing raw
or even cooked mussels and sometimes I see shelled, cooked clams sold
by the pound. Raw oysters regularly come shucked or in the shell -
sometimes I see them on the half shell too - but not as often as I use
to these days. I usually buy all three in the shell because I cook
them very simply (nothing fancy) and they are easy to extract because
their shells have popped open.

I've can't recall even having the opportunity to buy scallops in
shells. There are a lot of places I might find them. Locally, Ranch
99 comes to mind. But I haven't been there in ages and don't remember
if they carry sea scallops in shells or not. I know for sure I've
never seen bay scallops in their shells.

--
I love cooking with wine.
Sometimes I even put it in the food.