How does the cooked texture of skate meat typically manifest, separating it from a scallop?

It separates into distinct, thin fibers or "rays" when cooked through.

The texture is perhaps the most immediate and defining characteristic separating cooked skate wing from a sea scallop. Because of the connective tissues present in the skate's anatomy, when heat is applied, the muscle tissue naturally breaks down along its structure. This breakdown results in the meat separating into delicate, thin strands, often referred to as 'rays' or fibers. This fibrous quality contrasts sharply with the pure muscle tissue of a scallop, which remains dense and tends to flake slightly, offering a more uniform, less stringy bite. This textural divergence is what diners notice first, even if the initial flavors are similar.