Sea scallops, the largest type of scallop, are available worldwide. They have nutritional value and are used in many cuisines. They even have their own patron saint.
Identification
A sea scallop is a mollusk with a bivalve shell. Bivalve means that there are two identical shells joined by a large muscle. Oysters and clams are also bivalves. Sea scallop shells are usually fan-shaped. Certain types of scallop shells are highly prized by collectors. Scallops have a strong adductor muscle that is similar to an oyster's, but larger. Unlike other bivalves, scallops have eyes and can detect bright lights. They swim by rapidly opening and closing their shells. They are hermaphrodites.
History
The scallop is associated with Saint James. According to legend, he once rescued a knight covered in scallops. During the Middle Ages, pilgrims would wear scallop shells when going to worship at Saint James' tomb. Wearing scallop shells also helped the pilgrim find food and lodging in the homes of fellow pilgrims. A variety of scallop is named for him: Coquille St. Jacques. For hundreds of years, scallops have symbolized pilgrimage in family crests and coats of arms--the most famous belonging to Winston Churchill.
As Food
Sea scallops are eaten all over the world, as they are found in every ocean. In the United States, the most commonly eaten part of the scallop is the adductor muscle. This white, meaty part of the bivalve is what we call a scallop when ordering in restaurants. Dried scallops are called conpoy. The other edible part of the scallop is the roe, which is the ovaries or eggs of the scallop.
Storing and Cooking Sea Scallops
There are about 20 to 40 sea scallops in a pound. Fresh scallops smell slightly sweet. Sometimes they are orange in color--that's normal. Scallops should be kept cold. If you don't plan to cook them immediately, they can be frozen. Scallops cook quickly, so avoid overcooking them as the meat toughens easily.
Nutritional Benefits
Scallops are an excellent source of vitamin B12 and omega-3 fatty acids, both of which have been shown to improve cardiovascular health. Scallops also contain lots of protein, magnesium and potassium.
Tags: scallop shells, adductor muscle, part scallop, Saint James, scallops have