Scallops: photo, description, useful properties and recipes

Scallops are bivalve mollusks of the order Unequal, the smallest representative of the family Pectinoida. It is considered a delicacy and is actively used in the food industry. Most often it is consumed as a separate dish, but it can also be found as an ingredient in various culinary masterpieces. Due to the beautiful natural color scallop shells are widely used in the manufacture of souvenirs.

Historical chronicles indicate that this sea creature was popular back in Roman times. Even then, people knew and appreciated the useful qualities of scallops. Its meat was used as food, and the shell was used as a separate decoration.

The scallop: what is it, how does it look and where does it live?

In appearance, it resembles a fan-shaped plate. Often on the shell you can see small growths in the form of spines and scales. The color scale is different and depends on the habitat.

The habitat is almost all the world's water bodies. In the Russian Federation, they are mainly found in the Sea of Japan, the Bering Sea, the Chukchi Sea and the Sea of Okhotsk. From the habitat it is clear that the scallop prefers cold water and sandy or rocky bottom. But it can also be found in warmer waters, such as the Black Sea.

It breathes through the thread-shaped gills. Scallops move by swimming motions by patting the flaps, and feed on algae by filtration of water. An adult can filter up to 3 liters of seawater in an hour. As a rule, it eats during the daytime; at night it likes to snooze.

The scallop cannot be called an active resident of the sea depths. Its more common phenomenon is burrowing in the silt or sticking to the rocks. This behavior can be considered a protective measure in case of danger. Sensitive tentacles allow them to sense even the smallest irritants. The mollusk spends most of its life on the bottom.

In nature, there are more than 250 species. But the most popular are the following:

1. Icelandic. The most sought-after species in the fishing industry. Among the representatives there are specimens of large size: the height of the shell - from 15 cm, weight - from 500 g. But most commonly it is smaller - 8-10 cm at a weight of 100-180 g. As a rule, it moves short distances, up to 5 m. Both shells are about the same size and do not differ in sex. The male and female can be distinguished only by the color of the gonads (ovaries and testes). The male is white, while the female is orange. Fertility varies from 500,000 to 5,000,000. The average life cycle is 30 years. Most often the Icelandic scallop can be found in the waters of the Arctic and North Atlantic. In Russia, they live mainly in the White and Barents Seas at a depth of 5-100 m.
2. Maritime. Occurs in the waters of the Sea of Japan. Optimal depth for life mollusk is 1-80 m. Prefers areas with swift currents and mixed mud-sandy bottom. Both parts of the shell differ from each other: the lower part is more convex, while the upper part is concave. This structure is due to the fact that the mollusk spends most of its life on the bottom. Life period is long enough and makes up 15-16 years. The peak of growth occurs in the spring. Sexual maturity occurs by three years of age. By this age, the shell size reaches about 9-10 cm. Spawning occurs in mid-summer. Each female scallop is capable of hatching an average of 20-25 million eggs. Two-year-old clams up to 10 cm in size are considered the most commercially viable.
3. Black Sea Scallop. The average length of the shell - 8 cm. Coloration - from white to red-brown. Occurs at a depth of 40-60 m. Its distinctive feature is a faster rate of movement. Life expectancy is somewhat longer than that of its seaside brother and amounts to 18 years. Despite the delicious meat, has no commercial value, because this species is small and has a small size.

What is the difference between the scallop and the mussel

Despite the fact that the scallop, like the musselbelongs to the bivalve mollusk, both representatives live exclusively in marine waters and are widely used in cooking, they have a number of differences:

1. Appearance. If you look at the scallop shell, you can see the characteristic indentation closer to the back. Due to this, there appears a resemblance to a means for combing hair - a comb. Apparently, this is where the mollusk got its name. In the case of the mussel, the back has a completely smooth surface.
2. Regardless of the danger, the mussel is always in an attached state, and the comb is able to swim away, albeit for short distances.
3. The scallop has a fan-shaped shell with rough outgrowths, while the mussel's is oblong and has no outgrowths.
4. Due to the presence of light-sensitive balls, the scallop, unlike the mussel, is able to react to shadow.
5. The mussel is considered an everyday food, while the scallop belongs to the delicacies.
6. The productivity of pearls in a scallop can be found more often than in a mussel. True, this requires special conditions.

Composition and calories

The meat of the scallop is distinguished not only by its wonderful delicate taste, but also by its benefits for the human body as a whole. In addition, this product firmly occupies a full-fledged place in the list of low-calorie. There are only 95 kcal per 100 g of clam meat, 0 g of carbohydrates, 18 g of protein and 1.5 g of fat.

This product also contains the following vitamins, micro- and macroelements

• B vitamins, PP, A;
• potassium;
• calcium;
• magnesium;
• sodium;
• phosphorus;
• zinc;
• iron;
• arginine;
• valine;
• lysine;
• alanine.

The seafood also contains glycine, isoleucine, methionine, threonine, phenylalanine, tryptophan, asparagic and glutamic acids, and other useful amino acids.

What are the benefits of scallops

General benefits

Due to its composition, the meat of the scallop, when eaten, is able to have the most beneficial effect on the human body. It is recommended to include the clam in the diet in order to prevent and treat many ailments. Benefits of the product:

1. Eliminates problems of the musculoskeletal system.
2. Normalizes metabolic processes and improves the pancreas and the entire digestive system as a whole.
3. Reduces cholesterol and blood sugar levels, speeds up microcirculation, strengthens the walls of blood vessels, which has a positive effect on the entire cardiovascular system.
4. It improves the condition of the patient suffering from atherosclerosis.
5. It improves the functioning of the endocrine system.
6. It has a positive effect on the nervous system and has a sedative effect.
7. Beneficial effect on the male reproductive system.
8. Increases energy level in human body.
9. Stabilizes blood pressure.

For women

Consumption of scallops helps to saturate the female body with a whole storehouse of vitamins and minerals, through which it is possible to achieve the following results:

• improve the condition of the skin, hair and nails;
• Strengthen bones and joints;
• restore thyroid function;
• lose excess weight;
• Increase the general tone of the body.

Scientific studies have shown that with regular intake of scallops in women noted reduction of wrinkles and improved complexion. In addition, insomnia, nervous tension and irritability disappear, menstrual cycle is normalized, menopause is less painful.

For men

Clamshell has a beneficial effect not only on the female body, but also on the male body. Athletes simply need to include this product in their diet. The chemical elements that make up scallops can help to form a beautiful and muscular body in a short time.

People who are engaged in mental work should also eat clam meat, because it has a positive effect on brain function.

Well, of course, one of the most important reasons why men are strongly advised to include this product in their diet more often, is its ability to influence the sexual system - to increase potency and reproductive life.

When pregnant.

For women during pregnancy, doctors recommend with great caution to include in your menu scallop. The fact is that its meat can cause an allergic reaction and thus cause serious harm not only to the health of the expectant mother, but also to the not yet born baby.

If pregnant very much want to eat this clam, the experts strongly recommend eating it in small portions and only in cooked form, no raw or poorly cooked scallops. It is better on the contrary - additionally increase the cooking time.

When breastfeeding

As in pregnancy, nursing mothers are not recommended to eat scallop meat. Not only can it cause allergies in the baby, but also has a direct impact on the quality and structure of breast milk. This, of course, is not the best effect on the overall condition and health of the baby. In addition to digestive disorders, there is a risk of more serious disorders in the child's body. Doctors advise not to include mollusk in the diet of a nursing woman, if possible.

For children.

Due to the calcium included in the meat of the scallop, therapists strongly recommend including this product in children's menus, but only after the child reaches the age of three. It is this chemical element, like calcium, that is needed during the growth of bones and teeth.

Mollusk in the diet of a schoolchild can have a significant and highly beneficial effect on mental and physical activity. But you should not abuse this product, keeping in mind its ability to cause an allergic reaction. Everything should be in moderation.

When losing weight.

This is an indispensable product for people who adhere to a healthy diet and seek to lose hateful pounds. In addition to the fact that the scallop is able to saturate the body thinning person with vitamins and useful substances, which are so necessary during the diet, so it still has a beneficial effect on the metabolic and metabolic processes. This will undoubtedly help to achieve rapid results in the fight for a slender figure. Nutritionists strongly advise to include this product in the dietary menu.

For the elderly

People of age should definitely eat scallops on a regular basis. Clam meat will help to prevent age-related changes associated with increased bone fragility, reduce cholesterol levels and minimize the risk of blood clots and plaques, normalize blood pressure. It has the prevention of diseases such as heart attack, stroke, hemorrhage.

In cosmetology

Due to its chemical composition, scallop is widely used not only in cooking, but also in cosmetology. The clam extract is actively used in the manufacture of creams and serums that increase skin elasticity and fight the first age changes. In addition, this ingredient in cosmetics has a toning effect on the face and body skin. It is often used in the production of anti-cellulite preparations by the world's leading companies in the cosmetics industry.

Harm and contraindications

Like any seafood, scallop, along with the positive effects on the human body, can cause harm.

1. People who suffer from allergies or intolerance to seafood are categorically not recommended to eat this shellfish, so as not to provoke a worsening of the disease.
2. Also it is worth refraining from this delicacy for those who have been diagnosed with excessive levels of one or another chemical element in the body, especially this applies to an excess of potassium, calcium and iodine.
3. Doctors strongly recommend not to include scallops in the menu of children under three years of age.

All other experts also advise not to get carried away with this product. It is enough to include the dishes with scallop 2-3 times a month. And most importantly - the product must be of good quality, because expired is able to cause serious poisoning.

How to choose and store

In order to enjoy and benefit from eating scallops, it is necessary not only to choose it correctly, but also to store it.

On the shelves of stores most often you can find this delicacy in frozen form, packed in vacuum. The first thing you should pay attention to is, of course, the packaging itself. It should not show any damage. Tears are categorically not allowed. If there is a violation of the seal, you should not take such a product, the likelihood of spoilage is very high. It is also important to pay attention to the manufacturer, the expiration date and the date of packaging.

Secondly, do not defrost the scallops, resorting to the microwave. Also, do not use water, no matter what the temperature. It is better to put the clams in a bowl and let them defrost naturally on a shelf in the refrigerator.

Third, you should never refreeze scallops repeatedly.

The product can only be stored in the freezer and no more than six months.

How to cook scallops: Recipes

Scallops are truly a delicacy that can delight even the most sophisticated gourmet. This product is loved and cooked in many countries around the world. Some people prefer to eat the scallop raw, others prefer it after heat treatment: frying, boiling, baking. Scallops can be used as a separate dish and as an ingredient in the creation of other culinary masterpieces. The most important thing is not to overcook and not to overcook the valuable delicacy. Otherwise, instead of tender meat you get a tough product that resembles rubber.

In the frying pan

The second most popular way to cook scallops, after boiling, is, of course, pan-frying. If you do it right, you get a delicious, tender and healthy dish.

The recipe for the classic fried scallops
The recipe is simple. You don't need to be a culinary genius to make it. Any housewife who wants to surprise her family with an original dinner can easily cope with this dish. To prepare it you will need a minimum of ingredients:

• scallop, in the amount of 6 pieces;
• 1 tablespoon of olive oil;
• 10g of butter;
• salt and ground black pepper to taste.

How to cook:

1. Rinse naturally thawed clams under cold running water. Dry with paper towel. Season with salt and pepper.
2. Heat olive oil in a pan, add butter to it. Gently put the product. Important: scallops should not touch each other. It is better to turn the heat to moderate. The purpose at this stage is to evaporate all excess moisture from the clam meat and achieve a golden color.
3. After the browning, turn to the other side and fry for a few more minutes. Do not broil for too long, as it may stiffen your dish.
4. Before serving, drizzle with freshly squeezed lemon juice.

Roasted Scallops Hot Appetizer Recipe from Restaurant Menus
You can often find this dish on restaurant menus in many countries. Of course, it will be slightly different everywhere, as there are many variations of its preparation.

Ingredients:

• 6 scallops;
• 20 grams of Parmesan cheese;
• 150 ml of heavy cream with the highest fat content;
• 25 ml of white dry wine;
• A couple of garlic cloves;
• 1 tablespoon of olive oil;
• A few sprigs of fresh parsley;
• half a medium onion;
• salt and pepper to taste.

How to cook:

1. Cut each piece of scallop meat in half.
2. Chop the garlic and onion. Heat olive oil in a pan and add chopped vegetables and parboil for 5 minutes.
3. Then put meat into pan. Season with salt and pepper. Cook over medium heat for 3 to 5 minutes, stirring constantly.
4. Pour in the wine and let it simmer until it evaporates. Then gently fold in the cream, sprinkle with parsley and grated cheese.
5. Bring it to the boil on high heat, then reduce the heat and leave it to simmer for a few minutes more. Serve this dish hot.

In the oven

Most often this noble clam is cooked in the oven. With this method, the taste and aroma are revealed in full. To cook a baked scallop, you will need:

• The scallop itself in the shell, about 12 to 15 pieces;
• one lemon or lime;
• 0.5 tsp. salt, ground pepper, curry;
• 1 tablespoon olive oil;
• 90g butter;
• 200 gr. cheese, firm varieties;
• 30 g finely chopped parsley.

How to prepare:

1. The first thing to do is thoroughly rinse the shells from the sand. The presence of sandy particles can negatively affect the dish. Carefully open the shell and use a spoon to separate the meat. The flat side of the shell can be thrown away, the deep side can be put aside.
2. Next, rinse the meat itself under cold water. Carefully remove the film. Blot with a paper towel or clean towel.
3. Heat oil well in a frying pan. Toss in the scallops. Add curry. Cook on high heat for no more than 5 minutes. Drain clams in a colander, allow excess oil to drain, and drizzle lemon juice over them.
4. Grate cheese on a coarse grater, add greens and melted butter, salt and pepper it. Mix everything.
5. Put the shells put aside and thoroughly wipe them. Place on a baking tray so they do not touch each other.
6. Spread the scallop meat evenly over all the shells, top with the cheese, butter and parsley mixture.
7. Bake in a preheated oven to 200 degrees, until crispy.

It is important not to overcook the dish in the oven. Otherwise you will get stale inedible croutons instead of tender and flavorful meat.

Boiled scallop

As a rule, boiled scallops are most often used to make cold appetizers. To get a good quality salad, you need to properly boil the product. This is not difficult at all. It is necessary to boil water in a pot, salt, put the scallop meat in the boiling liquid. Wait until it boils, and then cook for 1 minute. Do not increase the boiling time, it can lead to excessive stiffness of the delicacy.

From the boiled product you can make the tastiest dietary salad. As nutritionists say: "Minimal calories, maximum benefits for the human body". To prepare it you will need the following ingredients:

• 0.5 kg of scallop meat;
• 6 tablespoons of mayonnaise, it is better to use low-calorie mayonnaise;
• Several tablespoons of chopped greens;
• Half a can of canned green peas;
• 100g grated cheese.

How to prepare:

1. Boil the meat in salted water, cool and cut into julienne strips.
2. Add the peas and cheese. Mix and dress with mayonnaise.
3. Sprinkle greens on top.

Diet salad ready.

Recipe for pickled scallops

This is a delicious unusual and low-calorie dish that can be prepared not only for an everyday family dinner, but also for a serious celebration at home. It is not at all difficult to marinate scallops. And the preparation of this dish does not take much time.

To marinate the clam will need the following ingredients:

• 500 g of scallop fillets;
• 5 fresh medium sized carrots;
• one celery;
• 2-3 onions;
• 2 tablespoons each of vegetable oil, 3% vinegar and tomato paste;
• teaspoon sugar;
• green onion;
• salt, pepper to taste.

How to cook:

1. First wash the carrots and celery. Shred them in julienne or grate them on a coarse grater. Cut the onion into half rings.
2. Fry all the vegetables in vegetable oil until soft. Add tomato paste and stew for 10 minutes more.
3. Add vinegar, sugar, spices, water and stew for 20 minutes. Remove from the heat and set aside.
4. In the meantime, boil the scallop fillet. After it cools, cut it into julienne strips. Put it in a salad bowl and pour the marinade. Let it stay for 20 minutes. Serve it to the table.

This dish is deliciously tender and can surprise even the most fastidious guest.

How to eat scallop

In different cuisines of the world scallops are prepared differently. Accordingly, the way of eating differs as well. For example, in France they prefer to eat this product raw. In expensive French restaurants it is not uncommon to serve scallops right in the shell. The visitor has to open the shell himself with a regular knife or a special cutlery. The meat inside the shell is advised to be salted, peppered, and sprinkled with lemon juice. Then use a spoon to separate the flesh from the shell and eat it.

In Japan, the clam is also eaten raw. Only before serving the table scallop meat still extracted from the shell, cut into julienne, add soy sauce and sesame seeds, leave for 7-10 minutes, then eat.

In Russia they prefer scallops after heat treatment or at least in a pickled form.

Can I eat it raw?

People, if they wish and based on their gastronomic preferences, can eat scallops raw. There is nothing wrong with eating scallops in this way. The most important condition is that the product must be not only fresh, but also of good quality. But doctors still recommend to subject scallops to heat treatment. This will help to avoid serious send-offs and reduce the likelihood of an allergic reaction.

Interesting Facts

On the Internet you can find a lot of interesting facts about scallops. Let's consider some of them:

1. The scallop is an animal. Yes, as strange as it would sound, but it is a fact. Although in its appearance it has little resemblance to the usual representatives of the animal world.
2. This mollusk is capable of swimming. Even if for relatively short distances, it is a full-fledged swimming movement, which is carried out by opening and closing the shell flaps with the active use of the muscle. It is this muscle that is used for food.
3. The shell is composed of calcium carbonate.
4. The scallop has excellent vision and is able to move safely in the dark. More than 100 eyes are located along the edge of the mantle. By the way, the coloring of such a numerous organ of vision is predominantly blue.
5. The reproductive process takes place by means of spawning. The spawning is carried out directly into the water, and with the help of the current the eggs are carried away to a sufficiently long distance. Where exactly the little scallop will be born is unknown.
6. In many countries, this mollusk is considered a symbol of femininity and fertility.
7. At the very base of the shell are placed two abalone shells.
8. The area of habitat is vast. In almost every sea and ocean you can find a scallop. He feels great at great depths and in shallow tidal waters.
9. A very interesting way of feeding is filtration. In 60 minutes the mollusk is able to filter from 3 to 5 liters of sea water.
10. The shell size of some individuals, mostly Atlantic, can reach 9 inches.

Photo of scallops