Scallops (3) Collection
scallops wrapped in bacon 
spicy scallop stir fry with snap peas 
scallops in cream sauce with spinach fettuccine 
the scallop is possibly best known for its beautiful shell. it has been 
captured in classic works of art. even buildings in ancient pompeii were 
decorated with ornaments made from the scallop shell. while that is all 
fine and well, i like them because they are delicious. scallops are a 
bivalve mollusk with scallop-edged, fan-shaped shells. near the hinge, 
where the two shells meet, the shell is flared out on each side forming 
what looks like small wings. the shells are opened and closed by a single, 
over-sized adductor muscle which is often referred to as the "eye". 
the eye, or adductor muscle is the part of the scallop we eat here in the 
u.s. this muscle is more developed in scallops than oysters and clams 
because scallops are actually quite good swimmers. they move about freely 
through the water and over the ocean floor by opening and closing their 
shells together. scallops are primarily harvested by dredging and are 
shucked soon after they are caught. they cannot hold their shells closed 
out of the water, so they must be shucked on board the ships and chilled. 
the sea scallop is the largest of the scallops. you usually get 
approximately 20-40 in one pound. i like even larger ones which can be as 
big as 10 to a pound. they can be bought fresh or frozen. scallops freeze 
well and defrost quickly. the raw scallops are creamy white in color. 
sometimes they are slightly orange. some say these are females and some 
say it is due to the food (algae) they consume. im still not sure which 
explanation is correct. scallops have a distinctly sweet odor when they 
are fresh. 
there are countless ways to prepare scallops. never overcook them as they 
toughen easily. as soon as they lose their translucence and turn opaque, 
they are done, sea scallops may be broiled, sautied skewered, stir- fried, 
baked or fried. if you plan to serve them with a sauce, it is best to cook 
the scallops and the sauce separately and then combine them at he end. bay 
scallops resides in bays from new england to the gulf of mexico. its 
muscle reaches about one-half inch in diameter. you usually find about 
50-90 in one pound. bay scallop meats are white with some pink ones as 
be extremely careful when cooking bay scallops. they tend to overcook 
easily. they are sweet and tender yet firm when cooked properly. they are 
usually less expensive then the sea scallops. 
(ID: 7988) Mirror: Fri, Apr 23, 2004

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