I went to buy some scallops today and the selection included some that were very light, and others that had a more sandy colour. They are well dry scallops. The fishmonger didn't know the difference and neither did I so I bought some of each. The whiter ones were much sweeter and more tender, whereas the brown were a lot more meaty, and seemed much less pleasant to me. I wonder if anyone knows what the actual difference between these types is? They all smelt good, and were all apparently freshly caught.