Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red or white and soft. In Western cuisine, scallops are commonly sautéed in butter, or else breaded and deep fried. Scallops are commonly paired with light semi-dry white wines. When a scallop is prepared, the byssus, also called the beard, which tends to be tough, is usually discarded or used later on for stock. Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle intact. Outside the U.S. the scallop is often sold whole.
In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. Dried scallop is known in Cantonese Chinese cuisine as conpoy.
In a sushi bar, hotategai is the traditional scallop on rice, and while kaibashira may be called scallops, it is actually the adductor muscle of any kind of shellfish, e.g. mussels, oysters, or clams.
Scallops have lent their name to the culinary term scalloped, which originally referred to seafood creamed and served hot in the shell. Today it means a creamed casserole dish such as scalloped potatoes, which contains no seafood at all.
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Scallop , en.wikipedia.org
Red Pepper Scallops , www.foodnetwork.com
Scallops with mint and pea mash and bacon , www.bbc.co.uk