Also known as escallop, fan shell or comb shell.
Scallop family (Pectinidae, especially the scallop genus [Pecten]) of marine bivalve mollusks. This family has about 50 genera and subgenera, more than 400 species. Worldwide distribution, found in the intertidal zone to the deep sea. The shell is fan-shaped, but the hinge line is straight, and the ends of the hinge have wing-like projections. The size is about 2.5 to 15 centimeters (1 to 6 inches) or more. Shell smooth or with radial ribs. The ribs are smooth, scaly or tuberculate, and are bright red, purple, orange, yellow to white in color. The lower shell is lighter in color and smoother. There is a large closed shell muscle. The edge of the outer shell membrane bears eyes and short tentacles, which can sense changes in water quality and are located between the two shells like a drape when the shell is open. Scallops are commonly found in sand or fine gravel in clean seawater. Feeds on microscopic organisms. Collects food particles by cilia and mucus and moves them into the mouth. Able to swim, with intermittent clapping of the shells, ejecting currents of water, which propel themselves forward by their reaction force. Eggs and spermatozoa are fertilized in the water. Hatched larvae swim freely, then the larvae are fixed on the bottom of the water and develop, some of them can creep and move. After the formation of the larvae, filament glands, used to fix on other things. Some are attached for life, and some are free-swimming.
The starfish is its most important enemy, will use the wrist to encircle it, with the tube foot adsorption to make the shell open, the stomach will be turned out to digest the soft flesh inside the shell. Primitive man ate scallops and used the shell as a vessel. During the Middle Ages, the design of the shell of the pilgrim scallop (P. jacobaeus) became a religious symbol (the medallion of St. James). The large closed-shell muscle of the scallop is edible and is primarily found in northeastern Georges Shoal, Massachusetts, and the Bay of Fundy (New Brunswick-Nova Scotia). Sea scallops (Placopecten magellanicus, i.e., giant scallops, deep-sea scallops) are found in New England and eastern Canada, where other common species include bay scallops (Aequipecten irradians), and cover scallops (A. opercularis) are edible shellfish in the British Isles, and are also used as fish bait.
The scallop has two shells, almost equal in size, and the surface of the shell is usually purplish brown, light brown, yellowish brown, reddish brown, apricot yellow, and grayish white. Its shell resembles a fan, so it naturally acquired the name scallop. The inner surface of the shell is white, and the muscles inside the shell are edible parts. The scallop has only one closed-shell muscle, so it belongs to the unicolumnar group. The meat of the closed-shell muscle is white, tender, tasty and nutritious. Closed-shell muscle after drying is "dried scallops", was included in one of the eight treasures.
Widely distributed in all parts of the world, with the most abundant species in the tropical sea. China has found about 45 species, including the northern ctenophore scallop and the southern scallop of a kind, is swimming away from the starfish predators. The Chinese ctenophore scallop and the long-ribbed sun and moon scallop are economically important species.
[Edit Paragraph]〖Scallop Classification〗
The scallop belongs to Mollusca, Lamellibranchia, Pterimorphia, Pterioida, Pectinidae
[Edit Paragraph][Edit Paragraph][Scallop Habits Scallop habits〗
The scallop is a filter feeder, it has the ability to choose the size of food, but not the type. Food of suitable size is sent into the mouth with the swinging of cilia, and unsuitable particles are discharged from the ventral groove of the foot. The amount of food intake is related to the water filtration rate, which is the lowest value at 1-3 o'clock at night. Therefore, the amount of food intake at night is the largest. The main food is organic debris, micro particles suspended in seawater and plankton, such as diatoms, dinoflagellates, copepods, etc.; followed by spores of algae, bacteria and so on. The composition of its food species is consistent with the species in the environment.
Scallops, like mussels and pearl oysters, are also attached to the shallow rocky or sandy seabed with foot filaments to live, generally the right side of the shell on the bottom, the left side of the shell on the top of the seabed flat. Usually not much activity, but when feeling the environment is not suitable, can take the initiative to take off the filaments, do a smaller range of swimming. Especially young scallops, with the shell quickly open and close the drainage, swimming very quickly, which is relatively special in the bivalve.
[Edit Paragraph]〖Utilization Value〗
Scallop is generally not exposed when the sea water is low tide, so it is more trouble to catch it. Along the coast of China, scallop fishing is mainly done in the north, and only two places, Dongzuo Island, a little north of Shidao Island in Shandong Province, and Changshan Island in the Bohai Sea, are the most famous.
The scallop's shell has a variety of colors and a neat, beautiful rib pattern, making it a good material for shellfish carving. People who work, travel or recuperate to the beach like to collect some scallop shells as souvenirs for their friends. Scallop flavor, nutritious, and sea cucumber, abalone, and listed as the three treasures in the sea food. The closed-shell muscle of scallop is very developed, which is the main raw material for making dried scallop. Since the 1970s, China has been in Shandong, Liaoning coastal areas of artificial scallop farming. Artificial culture of scallops can shorten the maturity period of scallops, high yield and easier to harvest.
[Edit Paragraph]〖Scallop Types〗
Scallop, is one of the main coastal shellfish farming in China, the world's production of scallop **** more than 60 varieties, our country accounts for about half of them. Common scallop culture species are pectinated scallop, bay scallop and ezo scallop.
Ctenophore scallop (Chlamys farreri)
Species origin: Yellow Sea
Characteristics: belong to the mollusc phylum, the valve gills class, heterocyclops, scallops, scallop family, the scallop genus; living in the 3m ~ 3 0m rocky reefs and gravelly seabed; filter-feeding, the bait to phytoplankton-based; temperature range of a 1.5 ℃ ~ 25 ℃; salt range of 16 ‰ ~ 43 ‰; spawning in the period between the first and the last year of the year, the first year of the year. 43 ‰; spawning period in May to June; wide range of uses, tender meat, fresh flavor, high economic value.
It is a natural species in the sea area of China. Suitable for China's vast areas of the sea, especially in the northern coastal culture. Ctenophore scallop camp attached life, foot filament material developed. Adult shell height can reach more than 8 centimeters. It is named after the obvious peduncle hole and several fine pectinate teeth in the right shell anterior auricle. The shell surface is densely growth-marked, with radial ribs of varying thickness; about 10 in the left shell and 20 in the right shell, with small irregular spines on the ribs.
Bay scallop (Ar-gopecten irradians)
Species origin: introduced from the United States in 1982.
Characteristics: Mollusca, Phylum Valvularia, Heterostyla, Scallop family, Scallop genus. The shell is fan-shaped, both shells are almost equal, the posterior ear is larger than the anterior ear, and the anterior ear has a pedunculated aperture underneath. There are 18 radial ribs on the shell surface, and the shell surface is dark brown or brown. Growth temperature range of 5-30 ℃, optimal growth temperature of 18-28 ℃.
Patinopecten yessoensis
Species origin: introduced from Japan in 1982.
Characteristics: Filter-feeding bivalve shellfish, Mollusca, Gastropoda, Heterostyla, Scallopidae, Scallop genus. The shell is fan-shaped, the right shell is more prominent, yellowish-white, the left shell is slightly flat, slightly smaller than the right shell, purple-brown. There are 15-20 radial ribs on the shell surface, and the two sides of the shell auricles have shallow peduncles. The natural distribution of the water depth of 6-60m, the substrate is gravel. Ezo scallop is a cold water shellfish, the growth temperature range of 5-20 ℃, breeding spawning water temperature of 5-9 ℃. Natural growth of the largest individual up to 20cm, weighing 900g, artificial culture 17-23 months, the average shell length of individuals up to 10cm, weighing 100-150g, meat flavor, high nutritional value.
Chlamys nobilis
The shell surface is light purplish brown, light red, yellowish brown or reddish date cloud mottled, and the shell height is equal to the shell length. The radial ribs are large, about 23. Produced in the South China Sea and the southern East China Sea, is a warm water shellfish. From the low tide line to the deep sea are distributed.
[Editor's note]〖Dietary value〗
The scallop is an extremely popular shellfish in both Eastern and Western recipes. There are two types of meat in scallops, one is the inner muscle of scallops, which is white and very fleshy, and the other is the meat distributed around the inner muscle, which is red and soft. Usually, only the endomysium is taken as an ingredient in scallops, while the surrounding red meat is discarded.
In Western recipes, scallops are usually sautéed in butter or breaded and fried. They are usually served with a semi-dry white wine.
In European recipes, scallops are served in a quiche or pan-fried as an appetizer.
In Eastern recipes, the Japanese like to serve scallops with their sushi and sashimi, while the Chinese eat scallops mainly in the Guangdong region, where they like to serve them in soups.
[Edit Paragraph]〖Scallop Method〗
1. Steamed Scallops with Garlic and Vermicelli
Main Ingredients: cut off half of the scallops and washed a number of scallops, vermicelli, garlic, ginger, a little green onion
Seasoning: salt, light soy sauce (optional), vegetable oil
Practice: very simple. Soak the vermicelli in water to soften it, mince the garlic, ginger and green onion, mix them together, add salt, and also add a moderate amount of light soy sauce. Spread the mixed vermicelli on the shellfish, and put the scallops on a plate. Cover and steam for about 5 minutes, drizzle with a little oil and you're done.
2. Garlic Scallops
Wash the scallops and cut open the meat, wash the shells and set aside. Shells placed on a plate, in turn, shellfish water amalgamated sediment, placed in the shell, garlic with soy sauce, vinegar, salt, monosodium glutamate seasoning (according to personal taste), pouring meat on. Into the drawer to steam. Open the pot 3 - 5 minutes can be. May as well try.
3. Shunzhi Chunan
General market scallops, meat removed, put the water with chopsticks in one direction, stirring, sediment will be precipitated, and sometimes buy back will be stuck with a lot of sediment, you have to carefully wash, especially some of the edges of the shellfish, it is not easy to clean up, to have patience yell!
In fact, there is a simplest way to do garlic:
Wash the fresh scallops outside the dirt, available toothbrush.
Put a steamer in the water steam, turn on the high heat and then turn on the low heat for two or three minutes to get it done, will be steamed after the scallops to remove one side of the shell, arranged in a dish, evenly drizzled with garlic, out of the pot on the way.
The garlic is popped in an iron pot. (That is, in an iron pot put a little oil, the garlic in the pot slip, can put some chicken, salt and other seasonings, but also do not put, I usually put a little red pepper first fried, and then put the garlic)
4. Steamed scallops
Raw materials: a bunch of fresh scallops, a small piece of vermicelli, green onions, ginger, if, soy sauce, cooking oil, hot sauce
Practice: first prepare the vermicelli, put into boiling water, cooked, in cool water under the sink, and then put in the water. Cooked, rinsed under cool water, to be used. Wash the scallops, green onion and ginger shredded, put some green onion and ginger shredded on the scallops, on the steamer steamer. If you don't have a steamer, you can also steam them with other utensils. Wait until the scallop meat white, do not steam too long, scallop meat will shrink. My experience is 5-10 minutes. After potting, you can spread the vermicelli on top of the scallops or underneath them, depending on your preference. I like to spread it on top and eat it with the scallops.
Meanwhile, heat the oil in a wok, add the remaining green onions and ginger and a little bit of the hot sauce until fragrant, add the soy sauce, I would add the scallop juice left over from steaming the scallops, bring to a boil, and pour it directly on top of the scallops.
Personal preference is to add vermicelli to combine the different textures of the scallops to stimulate different sensations in the chewing. Try it, simple but rich in flavor, can be comparable to the restaurant to do Oh Vermicelli first soaked soft, directly on the cleaned scallops, then put on the edamame, you can properly add a little salt (8 can be too much), into the cage on the steam. High heat, 3 minutes. Turn off the heat, smother for 2-3 minutes, it is ready. Steamed scallops with black beans is done!
There is another way, is last week I got myself at home. Wash the scallops. Steam them in a cage (same method as above). Meanwhile, take another small bowl and scoop two small spoons of yellow bell pepper and add a handful of chopped scallions. When the oil in the wok is hot, pour the oil quickly into the bowl. Then pour it over the steamed scallops. Haha, it becomes Garlic Yung Shallot Oil Scallops. Actually, I should have minced the garlic, but I found it troublesome. In addition, I like to eat yellow lantern chili, and this chili is originally added to the garlic. So I was lazy. I didn't expect the flavor to be surprisingly good.
5. Japanese white wine smothered scallops
Points to note: Be sure to brush the scallop shells carefully, but also the shell edge of the whisker-like shell feet with your hands to pluck off. If you leave the feet on, you won't be able to make good scallops.
How to do it:
1. Separate the leaves and stems of the parsley, and chop the leaves.
2. Chop the garlic into pieces.
3. Choose a deeper pan. Put the scallops in first, followed by the onion, then the parsley stems
4, add the minced garlic, and finally the pepper, lemon juice, white wine, and 2 tablespoons of butter.
5: Cover the pot and cook on medium heat.
6: Shake the pan with frequent.
7, wait until the scallop shells open, then fish out all the scallops, add 2 spoons of butter to the soup and bring to a boil.
8: Return the scallops to the pot and scatter the chopped parsley leaves evenly over the top.
6. Wild mushrooms scallop king
Changing the previous scallop practice, the tender scallop meat cut into julienne braised with wild mushrooms, shredded peppers, taste more fresh and sweet.
7 Grilled Scallops
[Ingredients/Seasoning] 8 scallops 1/3 cup garlic barbecue sauce
[Procedure]
(1) Wash and drain the scallops, and place them in a baking dish.
(2) Add the garlic barbecue sauce to the scallops, 1/2 tbsp into each, and make 8 in order.
(3)Preheat the oven to 200℃, add the scallops and bake for about 20 minutes until cooked through.
(Alternatively, you can discharge shrimp, flower branch, vegetables, etc. at the same time in the scallop, then drizzle with sauce and bake together, or take out the baked scallop, and other seafood together with the mix and stir-fry to become assorted condiments, drizzled on the rice, the color and flavor of all).
Other ingredients such as garlic, herb butter sauce, cream cheese, and chili peppers are also flavorful. The other ingredients such as garlic butter sauce, creamy cheese, chili peppers, etc. are also very flavorful! The following are some of the special seasonings for barbecue scallops:
1 garlic seasoning: minced garlic, scallions, parsley, soy sauce, sugar, sesame oil
practice: the minced garlic, soy sauce, sugar, sesame oil, water into a bowl and mix well, pour in a pot and boil, change the heat to cook for 6 minutes to make the garlic sauce;
2 black bean seasoning: 5 grams of butter, salt 5 grams of sugar 10 grams of soy sauce 3 grams of soy sauce , 5g of stock (fresh scallops will have a natural sweet flavor, so it is best to keep the seasoning simple, otherwise it will mask the original flavor of the ingredients. Appropriately add the old soy sauce to give the seafood a little more black bean flavor. )
3 Pepper seasoning: 5g pepper, moderate ginger, 2 tablespoons garlic, 1 teaspoon crushed red pepper, 1 tablespoon yellow wine, 1 tablespoon soy sauce, 1 tablespoon soy sauce, 3 tablespoons stock, moderate oil.
Heat the oil over medium-low heat, stir in the ginger slices, then lower the heat to low and stir in the wine, soy sauce and soy sauce. Turn off the heat and take out the ginger slices do not, the pot of soup for the sauce.
With oil fried fragrant pepper, crushed garlic, crushed red pepper, the oil with a spoon evenly spread on each scallop can be. (Tip: red pepper is mainly for the scallops more beautiful, the amount should not be more, otherwise it will affect the original flavor of the seafood itself. Garlic may wish to put more, very delicious.)
4 New Zealand flavor - cheese herb butter white sauce (recommended exotic flavor ~ but more complicated =. =||||)
Preparation: Preheat oven to 220 degrees.
Ingredients: 6 scallops (medium size)
10g butter, 15g garlic, 20g cheese, 1 tsp salt (about 4g), 1/2 tsp white pepper, 2 tsp brandy (or white wine) (10ml)
Methods:
1. Crack the shells with a knife. (the rounded white meat in the center), remove that side of the shell, gut the scallop, wash with water, and pat dry. (You can also ask your scallop buyer to do this for you.)
2. Marinate the scallops in a little salt, pepper and brandy for 10 minutes.
3: Puree the garlic with a garlic press and heat it in the microwave with the butter for about 1 ? minutes so that the butter melts and the garlic bursts with flavor.
4: Season the garlic butter sauce with salt and pepper and spread the butter-garlic sauce evenly over the scallops.
5: Shred the cheese and spread evenly over the scallops (the amount of cheese is entirely up to you)
6: Preheat the oven to 220 degrees Celsius and bake the scallops over medium-high and low heat for about 13 minutes or until the cheese is browned.
ps:
1, if you don't have brandy you can use white wine instead, it is not recommended to use wine.
2, the shell itself is very fresh flavor, so it is best not to put MSG and so on when cooking, so as not to destroy the natural fresh flavor, do not put more salt.
3, because the garlic in this dish needs to be very fine, so it is better to use a garlic press.
4, the cheese can be chosen according to your own taste.
5, butter melted in a pan, sauteed garlic can also be, if you save time, use the microwave.
6, each family's oven temperature is not quite the same, so pay attention to watch the fire.
[Edit Paragraph]〖Nutritional Analysis〗
Shellfish mollusks, containing a serum cholesterol-lowering effect of 7-cholesterol and 24-methylenecyclohexane cholesterol, which both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique role, so that the body cholesterol decline. They are more potent than the commonly used cholesterol-lowering drug, glutathione. People often have a refreshing and pleasant feeling after consuming shellfish, which is undoubtedly beneficial in relieving some troublesome symptoms.
[Edit Paragraph]〖Suitable crowd〗
General population can eat
1. suitable for people with high cholesterol, high blood fat, and people suffering from goiter, bronchitis, gastric diseases and other diseases;
2. many shellfish is a hairy thing, those who have persistent disease should be careful to eat; Shellfish is cold, so those who have cold spleen and stomach shouldn't eat more.
[Edit paragraph]〖Cooking guide〗
Shellfish itself is very rich in fresh flavor, cooking, do not add monosodium glutamate (MSG), should not be more salt, so as not to lose the freshness of the anti-loss of shellfish in the mud intestines should not be eaten.
Fresh shellfish color and lustre normal and glossy, no smell, feel smooth, elasticity is good; not fresh shellfish color faded or no luster, sour taste, feel sticky, elasticity is poor. Fresh red scallop is yellowish brown or light yellowish brown, glossy, good elasticity; not fresh red scallop is grayish yellow or light green, no luster, no elasticity. Don't eat undercooked shellfish, so as not to infect hepatitis and other diseases.
[Edit Paragraph]〖Nutritional Composition〗
Through every 100 grams
Energy 60 kcal
Protein 11.1 g
Fat 0.6 g
Carbohydrate 2.6 g
Cholesterol 140 mg
Riboflavin 0.1 mg
Niacin 0.2 milligrams
Vitamin E 11.85 milligrams
Calcium 142 milligrams
Phosphorus 132 milligrams
Potassium 122 milligrams
Sodium 339 milligrams
Magnesium 39 milligrams
Iron 7.2 milligrams
Zinc 11.69 milligrams
Selenium 20.22 micrograms
Copper 0.48 mg
Manganese 0.7 mg
The above data is referenced from the Chinese Food Composition Table (2002) by the Chinese Center for Disease Control and Prevention (CDC) Nutrition and Food Safety. The above data is for reference only and should not be used for any other purpose.