Scallops (lat. Pectinidae) edible species are objects of fishing and artificial breeding. Scallop dishes are very popular, they are served in many restaurants in Europe, Asia and America.
Pick your recipe
Scallop is a medium-sized bivalve mollusk that lives in the seas and oceans. Some types of scallops are eaten, and their tender meat is considered a delicacy. The shells of these mollusks are used for decorative purposes.
Scallop in cooking
The edible part of the scallop is the mantle meat and the muscle that connects the shell flaps. The consistency of the muscle is similar to fillet, and tastes a bit like crab meat. The scallop is low in calories and contains a large number of useful trace elements.
Scallops is the subject of commercial seafood production. In terms of catch, they rank third after oysters and mussels. Some species of edible scallops are bred in special pools and cages.
Scallop habitat
The largest number of varieties of these mollusks is found in the seas and oceans of the subtropical temperate zone. They live in coastal areas in shallow water, and at great depths.
The light scallop (Chlamys albida) is widespread in the Asian part of the Pacific Ocean, and it also lives in the Chukchi Sea. The Bering Sea Scallop (Chlamys behringiana) lives in the Pacific Ocean, is found in large numbers in the southeastern part of the Chukchi Sea, as well as in the Beaufort Sea (Arctic Ocean). The Black Sea scallop (Flexopeclen ponticus), which is a subspecies of the Mediterranean scallop (Mediterranean scallop), lives in the Black Sea.