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Channel map with main capes, islands and cities. Mercator projection, 2005 data. The English Channel scallop fishing dispute, also called the Great Scallop War or guerre de la coquille, occurred on 10 October 2012 [1] or 8 October 2012, [2] between British and French fishermen in the Channel 24 kilometres (15 mi) off the coast of Le Havre, France.
An escalope (UK: / ˈ ɛ s k əl ɒ p / ESK-əl-op, US: / ɪ ˈ s k ɑː l ə p, ˈ ɛ s k əl oʊ p / isk-AH-ləp, ESK-əl-ohp, French:), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin [1] [2] or beaten with the handle of a knife, or merely butterflied.
Scallop aquaculture is the commercial activity of cultivating (farming) scallops until they reach a marketable size and can be sold as a consumer product. Wild juvenile scallops, or spat, were collected for growing in Japan as early as 1934. [ 1 ]
Pat the scallops dry, and season with salt and pepper. Heat a skillet over medium-high heat. Add olive oil and butter. Once the butter is foamy, place scallops in the pan. Sear for 2-3 minutes on ...
Spain, France, Ireland, the United Kingdom and Norway have been involved in the aquaculture of scallops; production peaked in 1998 when 512 tonnes were landed but production later decreased, with only 213 tonnes landed in 2004, having an estimated value of €852 000, equivalent to €4 per kilogramme.
Famous for its scallops, Dieppe also has a popular pebbled beach, a 15th-century castle and the churches of Saint-Jacques and Saint-Remi. The mouth of the river Scie lies at Hautot-sur-Mer, directly to the west of Dieppe. The inhabitants of the town of Dieppe are called Dieppois (m) and Dieppoise (f) in French.
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.
Before cooking, Burke says to pat scallops dry and check for any shell fragments. Scallops should then be cooked to an internal temperature of 145°F. “For food safety, always cook scallops to ...