Lol! Ray scallops, imo, it's more an urban myth than highly practiced reality (and I'm sure I'm going to get hit on that one) but hey so it's open bear season for a day and proabbly elsewhere for that matter.
But...,if you suspect it, it quite easy to know by simply looking at the tissue fiber orientation. A true scallop has muscle fiber runs from top to bottom of the cylinder and is quite fine and tender, a ray's wing muscle runs laterally (sideways) and has a rather pronounced connective tissue layer dividing the upper and lower muscle plates, kind of like a tendon. The tissue is also quite different in appearances and flavor. I'll tell you though, skate wing ala beurre meuniere is very tasty! Now I suppose you could cut very thick transverse (front to back) filets across the wings and punch them along the length of the filet but honestly that would be a very high grade ray scallop and you'd still see a thin line of membrane dividing the scallop in two! lmao!
Okay I have to find my den and hide for a bit...

PS I'm sure a google is going to bring up "proof" on either side of the topic...