Scallops
Scallops
Scallops (/ˈskɒləps/ or /ˈskæləps/) are a type of marine bivalve mollusk in the family Pectinidae. Scallops are a cosmopolitan family and can be found in all of the world's oceans.
Etymology
The term "scallop" is derived from the Old French escalope, which means "shell".
Anatomy
Scallops have a distinctive central adductor muscle, also known as the "scallop", which is highly prized as a food source. They also have two types of meat: the adductor muscle, called "scallop", which is white and meaty, and the roe, called "coral".
Behavior
Unlike many other bivalves, scallops are free-living and are known for their ability to "swim" by clapping their shells together.
Culinary Use
Scallops are a popular seafood delicacy around the world. They are often pan-seared, grilled, or baked and are a common ingredient in paella and coquilles Saint-Jacques.
Related Terms
- Bivalve: A type of mollusk with a body that is enclosed in a hinged shell.
- Mollusk: A large phylum of invertebrate animals, many of which have a calcareous shell.
- Pectinidae: The family of bivalve mollusks that scallops belong to.
- Adductor Muscle: The muscle that allows a scallop to close its shell.
- Roe: The fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals.
External links
- Medical encyclopedia article on Scallops
- Wikipedia's article - Scallops
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