A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine, Miso ranges from dark and strongly flavored to light, smooth and delicately flavored. Choosing scallops: The sea scallop is the largest and usually includes 20-40 per pound. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Scallops have a distinct, sweet odor when they are fresh. The bay scallop resides in bays and estuaries from New England to the Gulf of Mexico. Its muscle reaches about one-half inch in diameter and you usually find about 50-90 in one pound.