Scallop is a bivalve mollusk, widely distributed throughout the oceans. Some of its species, such as the Icelandic scallop, are suitable for the waters of the North Atlantic and the Barents Sea, but the most favorable climate for most mollusks is subtropical and temperate. The shell of two rounded and ribbed valves with "ears" is a house in which a scallop lives. The photo below clearly demonstrates the average size of the shell (the diameter of different types is from 2 to 20 cm). You can also imagine the size of its inhabitant, who has reached sexual maturity, which occurs at the age of 5-7.
To reproduce, scallops spawn, which the current carries over long distances. The eggs that have settled to the bottom begin an independent existence.
The depth of habitat of this amazing creature also depends on the species: some prefer to dive to the bottom of the ocean trenches, others prefer to exist in shallow water. At any depth, the sea scallop lives, digging into the bottom soil, filtering plankton from the water column for food.algae and suspended particles of organic matter. To move over short distances, the mollusk uses a rather interesting way: it abruptly opens and closes the valves, releasing a stream of water. This is how the scallop swims, or rather, jumps in time with the clapping of the shell valves.
The mollusk is held in the shell with the help of strong protein filaments - byssus. On the edge of the mantle there are tentacles - organs of touch. Two rows of small eyes are also located here, allowing the scallop to see at a distance not far, but sufficient to notice in time the approach of its most dangerous enemy - a starfish.
Edible scallop is a great value, so most of its species are the object of fishing. Shells are used for decorative purposes, however, scallop fishing on an industrial scale is carried out not for their sake, but for the sake of tender, sweet-tasting meat - an expensive and exquisite delicacy that goes on sale in frozen or s alted form. In many cuisines of the world - Japanese, Chinese, French - it is prepared as a separate dish, and is also included in recipes for creating salads, main courses, pies and other culinary masterpieces.
True gourmets prefer raw scallops drizzled with lemon juice and quality olive oil to all culinary delights.
Scallop is not only tasty, but also he althy, because the meat of this mollusk contains a unique complex of substances useful for the body. Energy value 100 gThe edible part of a scallop is approximately 88 kilocalories. The composition of the delicacy product from the deep sea includes protein, vitamin PP, chlorine, sulfur, and other macro- and microelements. Sea scallops are a protein product with a minimum fat content and a low calorie content. Therefore, it is useful to use them, first of all, for those who suffer from obesity. In Asian countries, scallop dishes are considered one of the most effective means of increasing male potency.
