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Scallop (/ ˈ s k ɒ l ə p, ˈ s k æ l ə p /) [a] is a common name that encompasses various species of 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.
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 and file clams can swim by opening and closing their valves rapidly; water is ejected on either side of the hinge area and they move with the flapping valves in front. [92] Scallops have simple eyes around the margin of the mantle and can clap their valves shut to move sharply, hinge first, to escape from danger. [ 92 ]
Scallops are typically served at fancy restaurants—with a high-end price tag to match. But we’ll let you in on a little secret: The shellfish is actually really easy to cook at home. They take ...
Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered seafood even if they are from the sea. In the US, the term "seafood" is extended to fresh water organisms eaten by humans, so any edible aquatic life may be broadly referred to as seafood in the US.
Nearly all seafood, including fish and shellfish, contains trace amounts of mercury from the surrounding water, which they absorb when they feed, per the U.S. Food and Drug Administration.
Generally, mature scallops spawn over the summer months starting in April or May and lasting to September. They are hermaphroditic and have distinct tongue-shaped gonads which are red or orange in colour for the female gonad and white for the male. [8] It is estimated that a three-year-old scallop releases 15–21 million oocytes per emission.
Grill shellfish like a pro with these tips from a Maine chef. Skip to main content. News. 24/7 help. For premium support please call: 800-290-4726 more ways to reach us. Login / Join. Mail ...
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