FutureStarr

What Are Scallopss

What Are Scallopss

What Are Scallops

If you're talking about seafood, scallops are small, disc-shaped shellfish. If you're talking about bearings, scallops are small, brass studs that are just over an inch long with a small notch in the centre. Historically, these were used to align and assemble metal components such as propellers and appliances such as sewing machines.

SCALLOP

For verb senses, see Scalloping. For potato scallops, see Potato cake. For scalloped potatoes, see Gratin § Potatoes gratiné. For the cut of meat, see Escalope. For the scallop shell moth, see Rheumaptera undulata. (Source: en.wikipedia.org is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters (Source:en.wikipedia.org))

Scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. They are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. (Source: en.wikipedia.org)

Many species of scallops are highly prized as a food source, and some are farmed as aquaculture. The word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. The brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. (Source: en.wikipedia.org)

Owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. (Source: en.wikipedia.org Scallops inhabit all the oceans of the world, with the largest number of species living in the Indo-Pacific region. Most species live in relatively shallow waters from the low tide line to 100 m, while others prefer much deeper water. Although some species only live in very narrow environments, most are opportunistic and can live under a wide variety of conditions. Scallops can be found living within, upon, or under either rocks, coral, rubble, sea grass, kelp, sand, or mud. Most scallops begin their lives as byssally attached juveniles, an ability that some retain throughout their lives while others grow into freeliving adults. (Source:en.wikipedia.org))

Anatomical diagram of an Atlantic bay scallop with the left (i.e., upper) valve removed; anterior is to the left, posterior to the right (Source: en.wikipedia.org Very little variation occurs in the internal arrangement of organs and systems within the scallop family, and what follows can be taken to apply to the anatomy of any given scallop species. (Source:en.wikipedia.org eThe shell of a scallop consists of two sides or valves, a left valve and a right one, divided by a plane of symmetry. (Source:n.wikipedia.org enMost species of scallops rest on their right valve, and consequently this valve is often deeper and more rounded than the left (i.e., upper) valve, which in many species is actually concave. With the hinge of the two valves oriented towards the top, one side corresponds to the animal's morphological anterior or front, the other is the posterior or rear, the hinge is the dorsal or back/top region, and the bottom corresponds to the ventral or (as it were) underside/belly. (Source:.wikipedia.org))))

en.wikipedia.org en.wikipedia.org))The model scallop shell consists of two similarly shaped valves with a straight hinge line along the top, devoid of teeth, and producing a pair of flat wings or "ears" (sometimes called "auricles", though this is also the term for two chambers in its heart) on either side of its midpoint, a feature which is unique to and apparent in all adult Diagram of a scallop with two differently sized valves shown positioned in ocean floor sediment: the right valve (shown at the bottom) much deeper than the left, allowing the scallop to appear less visible to predators (Source:scallops. (Source:

These ears may be of similar size and shape, or the anterior ear may be somewhat larger (the posterior ear is never larger than the anterior one, an important feature for distinguishing which valve is which). As is the case in almost all bivalves, a series of lines and/or growth rings originates at the center of the hinge, at a spot called the "beak" surrounded by a generally raised area called the "umbo". These growth rings increase in size downwards until they reach the curved ventral edge of the shell. The shells of most scallops are streamlined to facilitate ease of movement during swimming at some point in their lifecycles, while also providing protection from predators. Scallops with ridged valves have the advantage of the architectural strength provided by these ridges called "ribs", although the ribs are somewhat costly in terms of weight and mass. A unique feature of the scallop family is the presence, at some point during the animal's lifecycle, of a distinctive and taxonomically important shell feature, a comb-like structure called a ctenolium located on the anterior edge of the right valve next to the valve's byssal notch. Though many scallops lose this feature as they become free-swimming adults, all scallops have a ctenolium at some point during their lives, and no other bivalve has an analogous shell feature. The ctenolium is found in modern scallops only; both putative ancestors of modern scallops, the entoliids and the Aviculopectinidae, did not possess it. (Source: en.wikipedia.org)

Before throwing these beloved bivalves on the grill or completing the perfect pan sear, spend a moment mastering the basics of scallops, both bay and sea varieties. And after answering your *searing* questions about where these delicious shellfish come from and the best time of year to buy scallops, we’ll share our favorite bay and sea scallop recipes. (Source: www.southernliving.com A live opened scallop showing the internal anatomy: The pale orange circular part is the adductor muscle; the darker orange curved part is the "coral", a culinary term for the ovary or roe. (Source:en.wikipedia.org wSeared Scallop Gemelli with Asparagus, Snap Peas, and Pecorino (Source:ww.southernliving.com)))

Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle (the part we to eat) that opens and closes the shell, as well as a bright orange section called the coral. The muscle is round and tender when cooked, with both a touch of sweetness and briny saltiness. The coral is also edible, but is not typically consumed in the U.S. There are two types of scallops: Bay scallops and sea scallops. The bay variety are smaller (about the size of a dime) and more tender, while sea scallops are larger, growing as big as two inches. (Source: www.southernliving.com)

www.southernliving.com)The shell of a scallop has the classic fanned out shape so symbolic of maritime décor. But watch out: Unlike their other bivalve buddies, scallops can swim across the ocean floor—quite quickly!—by clapping their shells together. Scallops also have bright blue eyes. Yes, you read that right: Scallops have anywhere from 50 to 100 small, bead-like blue eyes along the edge of their shell’s opening that they use to detect dark, light, and motion. They even use their retinas to focus on light, similarly to human eyes. (Source:

Bay scallops are typically found in bays, estuaries, and shallow waters on the East Coast, living in the reedy seagrasses. Many scallops that are consumed in the U.S. are imported from China and Mexico, as their domestic populations have dwindled in recent decades. Efforts to reinvigorate the population of Chesapeake Bay scallops by the Virginia Institute of Marine Science and founders of Rappahannock Oyster Company have shown great promise: In 2017, they brought down 400,000 scallop seeds from Falmouth, Massachusetts, and are refining their grow-out techniques for commercial harvests. You can also dive for these smaller mollusks in Northwest Florida from July to early October. (Source: www.southernliving.com The shell of a scallop has the classic fanned out shape so symbolic of maritime décor. But watch out: Unlike their other bivalve buddies, scallops can swim across the ocean floor—quite quickly!—by clapping their shells together. Scallops also have bright blue eyes. Yes, you read that right: Scallops have anywhere from 50 to 100 small, bead-like blue eyes along the edge of their shell’s opening that they use to detect dark, light, and motion. They even use their retinas to focus on light, similarly to human eyes. (Source:www.southernliving.com w

Sea scallops are found in deep, cold ocean waters—up to 200 meters deep—around the world. In the U.S., they are typically caught in the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina. (Source: www.southernliving.com)Bay scallops are typically found in bays, estuaries, and shallow waters on the East Coast, living in the reedy seagrasses. Many scallops that are consumed in the U.S. are imported from China and Mexico, as their domestic populations have dwindled in recent decades. Efforts to reinvigorate the population of Chesapeake Bay scallops by the Virginia Institute of Marine Science and founders of Rappahannock Oyster Company have shown great promise: In 2017, they brought down 400,000 scallop seeds from Falmouth, Massachusetts, and are refining their grow-out techniques for commercial harvests. You can also dive for these smaller mollusks in Northwest Florida from July to early October. (Source:ww.southernliving.com)))

When cooking scallops, it’s important to note that methods differ slightly for bay and sea scallops. With sea scallops’ chewier texture, they lend themselves better to searing, in order to create a just-right crispy exterior. Sweeter, more delicate bay scallops cook quickly and are best for quick sautés, broiling, and gentle poaching. Grilling yields delicious results for both bivalves, just be sure to use skewers as to not lose any precious scallops and to facilitate easy flipping. Always pat scallops dry before tossing on the grill, too. When prepared properly, both scallop varieties offer tender, sweet-yet-briny goodness and shine in dishes with simple preparation. (Source: www.southernliving.com Scallops reach peak harvests during late fall and winter. They’re typically available year-round, but seek them out during the last few months of the year for the freshest catch. (Source:www.southernliving.com))

Curry Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots (Source: www.southernliving.com For the perfect pan-seared scallops, pat dry beforehand, add to a smoking hot cast-iron pan and avoid flipping under the flesh is opaque. The result? Caramelized tender perfection. And the bed of creamy homemade risotto doesn’t hurt, either. (Source:www.southernliving.com))

Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots (Source: www.southernliving.com)

Coming from the Catalonia region of Spain, Romesco is a versatile sauce made from nuts and red peppers. It’s a natural for this Spanish-inspired pasta adorned with shaved Manchego cheese, slivered almonds and scallops flash sautéed with butter and shallots. (Source: www.southernliving.com Think of this soup as your go-to comfort food for the last few months of the year, a.k.a. peak scallop season. Dredging scallops in flour adds an extra nudge of crispiness in addition to fried shallots among a spoonful of creamy curry goodness. (Source:www.southernliving.com wDeep fried, but hors d'oeuvres worthy? Done and done with Italy’s perfect antipasto, fritto misto. It’s a mixture of deep-friend vegetables and seafood (here, bay scallops). Bonus: It’s super easy to swap veggies for what’s freshest and in-season. (Source:ww.southernliving.com)))

www.savoryexperiments.com)Scallops are bivalve mollusks that live in shells in saltwater. They have a delicate taste and texture- almost velvety- and cook up sweet and tender. There are different types of scallops and different ways to fish for them. (Source:

Most are categorized into sea scallops (larger ones) or bay scallops (smaller ones). (Source: www.savoryexperiments.com Bay scallops are common on the Eastern seaboard in shallow, warm water. They are usually cheaper because they are easier to catch, have a shorter life cycle (meaning they come to mature quicker) and are just plain smaller so considered to be less desirable. (Source:www.savoryexperiments.com))

Sea scallops live in colder water on the floors of the dark ocean. They are harder to capture and also much larger and therefore, are more expensive. (Source: www.savoryexperiments.com www.savoryexperiments.com www.savoryexperiments.com)))Bay scallops are common on the Eastern seaboard in shallow, warm water. They are usually cheaper because they are easier to catch, have a shorter life cycle (meaning they come to mature quicker) and are just plain smaller so considered to

www.savoryexperiments.com)Regardless of the size, a scallop should be a pale pink or light beige color with a soft texture. They are a little slimy, but shouldn’t be gooey or grey. (Source:If you see a “diver” sea scallop it just means that it was hand harvested by an actual scuba diver instead of by a machine. This is why they are more expensive. (Source:be less desirable. (Source:

Regardless of the size, a scallop should be a pale pink or light beige color with a soft texture. They are a little slimy, but shouldn’t be gooey or grey. (Source: www.savoryexperiments.com Frozen scallops are also a good buy and usually not soaked in water first so the size frozen is a good indication of the size when cooked. (Source:www.savoryexperiments.com))

Scallops should smell like the ocean, but not have an overly fishy smell. (Source: www.savoryexperiments.com)

 

 

Related Articles