| Sea Scallops
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| | shucked at sea and kept on ice for the
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| Sea scallops are popular seafood items.
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| | trip ashore. The commercial scallop
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| Prized by cooks and diners, they are
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| | fishery in the USA is heavily regulated
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| considered by many to be the most
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| | by the National Oceanic and Atmospheric
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| appealing of the shellfish. The premium
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| | Administration (NOAA).
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| products among scallops are the largest
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| | Cooking Scallops
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| specimens, which have a delicate flavor
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| | Scallops are prepared in a variety of
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| and tender texture. Scallops are at their
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| | ways. Their delicate flavor and texture
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| peak flavor when fresh, but may also be
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| | allow for a variety of cooking methods.
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| frozen.
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| | They can be easily breaded and fried,
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|
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| | sauted, broiled or used in seafood soups,
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| Commercial Scallop Harvesting
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| | stews, chowders or salads. One of the
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| Scallops thrive off the mid and North
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| | most popular recipes calls for scallops
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| Atlantic Coast of North America. Here
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| | to be wrapped in bacon, then broiled.
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| scallops are found in offshore waters out
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| | The scallops' versatility in taste lends
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| to the continental slope. Ports that are
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| | itself well to various cuisines from
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| important to the scallop industry range
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| | around the world. In addition to American
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| from Glouster, Massachusetts down to
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| | dishes, sea scallops are a frequent
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| Virginia Beach, Virginia. Cape May, New
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| | ingredient of Asian, Mediterranean and
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| Jersey, Chincoteague Island Virginia and
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| | South American cuisine. Japanese cooking
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| Virginia Beach all have active fleets of
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| | utilizes scallops in sashimi and sushi
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| scallop boats. Scallops are trawled or
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| | dishes as well as using the scallop roe
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| dredged, and quickly returned to port or
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| | as an ingredient.
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