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- Scallop - Wikipedia
The largest wild scallop fishery is for the Atlantic sea scallop (Placopecten magellanicus) found off the northeastern United States and eastern Canada Scallops are harvested using scallop dredges or bottom trawls
- What Are Scallops? Everything You Need To Know - Southern Living
The shell of a scallop has the classic fanned-out shape that is popular in maritime decor But watch out: Unlike their other bivalve buddies, scallops can swim across the ocean floor—quite quickly!—by clapping their shells together Scallops also have bright blue eyes
- Scallops: Are They Good for You? Pros and Cons, Nutrition . . . - WebMD
Modern research also studies scallop proteins for their potential use in antitumor drugs and cancer treatments While this research is ongoing, many studies have found that scallops' nutritional
- What Are Scallops and What Do They Taste Like? - Taste of Home
The scallop itself is the meaty part of the mollusk; that’s what you’ll see on your dinner plate It is located between two shells (much like a clam), which open and close by the movements of the scallop It’s essentially like one big muscle
- What Are Scallops And What Do They Taste Like? - The Daily Meal
From a culinary perspective, the scallop is one of the most distinctive and delectable bivalve mollusks Chefs and food lovers delight in their unique, meaty texture and relative ease of preparation when compared to their bivalve cousins
- 19 Buttery Scallop Recipes for a Restaurant-Quality Dinner at Home
You don’t need to do much to turn scallops into a restaurant-quality dinner Many of our best scallop recipes call for a quick, hot sear, followed by a baste in butter
- What Are Scallops? - The Spruce Eats
There are many varieties of scallop, but the most common is the tiny bay scallop, found in East Coast bays and estuaries, and the larger sea scallop, which exists in deep, cold waters on the ocean floor
- What Are Scallops? - Allrecipes
The part of the scallop we consume is the adductor muscle inside the shell It is a white or ivory, nearly transparent and tender thing, becoming a bit more opaque when cooked When the scallop is alive, this muscle opens and closes the shell
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