The scallop has a more appealing appearance than other seafood like shrimp and lobster, with its brightly colored shell and uniformly round white meat. The tender texture and sweet ocean flavor of scallops are enjoyed even by non-seafood lovers. Most Atlantic scallops come from the northeast US and eastern Canada, while Japan and China produce wild and farm-raised varieties. Hand-catching is more environmentally friendly than dredging, which can damage ecosystems and catch immature scallops. Scallops have an adductor muscle and soft roe that are used in various cuisines fresh or dried in dishes from soups to entrees.