Scallops are a cosmopolitan family, found in all of the world’s oceans.Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating, fluted patterns, are valued by shell collectors, and have been used since ancient times as motifs in art and design.
Scallop’s sweet and moist meat ranges from ivory to pinkish-white in colour and has a tender texture. Only the large and well developed adductor muscle of scallops, which open and close the shell and helps the animal swim, is eaten.Fresh scallop meat should be shiny, firm, should hold its shape and have a sweet and briny aroma.
Four scallop species are available in BC:
● Japanese (Patinopecten yessoensis)
● Pink (Chlamys rubida)
● Spiny (Chlamys hastata)
● Weathervane (Patinopecten caurinus)
Scallops are available:
● Live whole-in-shell
● Fresh meat
● Frozen meat