You might know them as those white, tender little nuggets from your favorite seafood restaurant, but scallops are actually bivalves, or mollusks with two hinged shells. The abductor muscle — the muscle that opens and closes the shell — is the part we eat.
In general, you'll find most scallops to fall under one of two umbrellas: bay scallops or sea scallops. You're likely most familiar with sea scallops. They're both the largest and most popular type of scallop, and they're what you'll most commonly find in restaurants.
A pound of sea scallops is typically made up of about 20 to 30 scallops. They're a little more chewy than tender bay scallops, but they still do best with a short cooking time.
Read our guide to cooking scallops for more information. Bay scallops on the other hand are caught in the cold, shallow waters of East Coast estuaries and bays. But with this smaller size comes more tender meat and a sweeter flavor. And more good news: They're less expensive than jumbo-sized sea scallops.
Fine Cooking. Sign Up Login. Photos: Scott Phillips. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Private Notes Edit Delete. Comments Leave a Comment. Roe is what seafood eggs are called.
Caviar is a fancy name for the fish roe. Although shad a fish roe is only available in June? Have been led to believe they are punch-ings from skates or rays. Taste is also different. Oily tasting. I believe they are neither Sea nor Bay. When cooked, however, male and female scallops taste the same.
According to SeafoodWatch. Only two out of the 30 considered a "Good Alternative," which they define as "buy, but be aware there are concerns with how they're caught or farmed. Such a small amount of seafood can really impact your health in a great way," says Kohan.
By Kelly Vaughan July 01, Save Pin More. Credit: Hans Gissinger. Comments Add Comment.
0コメント