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The pink scallop can be distinguished from its close relative the spiny scallop (Chlamys hastata) by the valves being rather more rounded and by the lack of spines on the ribs which gives it a smooth texture. The glossy white interior of the shell does not have the purplish markings that are sometimes present in the spiny scallop.
Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons). Many species of molluscs are eaten worldwide, either cooked or raw.
Scallops should then be cooked to an internal temperature of 145°F. “For food safety, always cook scallops to an internal temperature of 145°F to ensure any harmful bacteria are eliminated ...
The spiny scallop can be distinguished from its close relative the Pacific pink scallop (Chlamys rubida) by the valves being less rounded and by the small curved spines on the ribs which give it a rough texture whereas the Pacific pink feels smooth. The glossy white interior of the spiny scallop's shell often has a purplish blotch near the ...
Mimachlamys varia, also known under common names variegated scallop [1] [2] [3] and black scallop, [4] is a species of small scallop, a marine bivalve mollusk in the family Pectinidae, the scallops. It occurs in the North Sea, the English Channel, the eastern Atlantic Ocean, and the Mediterranean Sea. [1] [2] [3] [5]
Pecten maximus, common names the great scallop, king scallop, St James shell or escallop, is a northeast Atlantic species of scallop, an edible saltwater clam, a marine bivalve mollusc in the family Pectinidae.
3. Kirkland Signature Mahi Mahi. Mahi mahi is a popular choice for seafood lovers due to its fleshy, neutral-tasting meat that can be incorporated into many different dishes.
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