Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red or white and soft.
In Western cuisine, scallops are commonly sautéed in butter or breaded and deep fried. Scallops are commonly paired with light semi-dry white wines.
In European cuisine, scallops are often prepared in the form of a quiche or cooked and then set into a savoury custard. In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. Dried scallop is known in Cantonese Chinese cuisine as conpoy.
Scallops have lent their name to the culinary term scalloped, which originally referred to seafood creamed and served hot in the shell. Today it means a creamed casserole dish such as scalloped potatoes, which contains no seafood at all.
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