Treated scallops (referred to as "wet" scallops), typically found at supermarkets or in frozen form, are soaked in preservatives, meaning that the meat absorbs more fluid, which makes them larger and thus more expensive per pound. When cooked, the excess water evaporates, leaving a shrunken, dry and often tasteless scallop. Bill’s scallops imported via air  and are all wild and natural  which are considered "dry" --  meaning they are not treated  with any chemicals and are  harvested directly from the  ocean.  Bill’s Lobster sources his jumbo scallops from Digby, Nova Scotia.   You are welcome to try on your taste buds.
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The sea scallop is a bivalve,  round and has an almost  equal in diameter shell.  It is  held together by a small,  straight hinge and the  adductor muscle. The lower  valve is white or cream in  colour and the upper is  usually reddish. Inside these  shells is the "meat" (the  adductor muscle).
The eastern shore of Nova Scotia from the Strait of Canso to Halifax has clean, cold water that currently supports sea scallop culture.  Check out the Nova Scotia Fisheries and Aquaculture for more details
Nesting Ground