Search results
Results from the WOW.Com Content Network
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.
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]
The pink scallop usually has a symbiotic relationship with an encrusting sponge, usually the orange Myxilla incrustans, which grows on its left valve.The sponge provides camouflage for the scallop, and may deter predators from attacking it.
The lion's paw can be 6.4 - 15.2 cm (2.5–6 in) long and are nearly circular. It has a moderately thick shell with flattened anterior wings near the hinge. In fact, the shell of the animal is very bright and is known for its thick and knobby texture. Their colors can range from red to orange; however, some appear purple and even yellow in hue.
We use orange zest—which is part of the orange peel—in several of our recipes, including Seared Scallops with Citrus-Ginger Quinoa, our Carrot Smoothie and this classic Mustard-Maple Pork ...
Zigzag scallop. Euvola ziczac is known by many names. Previously, its scientific name was Pecten ziczac, but most current literature lists both Euvola and Pecten for clarity. . Like other scallops, zigzag scallops bear the characteristic two-valved, calcium carbonate shells that are rounded along the outer edges and flattened at the bottom near the prominent hin
Nutrition: Georges Bank Scallops (Per Order) Calories: 460 Fat: 35 g (Saturated Fat: 19 g, Trans Fat: 1 g) Sodium: 950 mg Carbs: 10 g (Fiber: 1 g, Sugar: 3 g) Protein: 26 g. With more than 30 ...
Some reported a rubbery texture that detracts from the flavor of fresh scallops, while another user said they "turn out okay enough," as long as they "let them thaw completely, and pat them dry a ...