Sea scallop - shellfish and delicacy

The scallop is a bivalve mollusk, widely distributed throughout the world's oceans. Some of its species, for example, Icelandic comb, come from 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 leaves with "ears" is the house in which the scallop lives. The photo below shows the average size of the shell (the diameter of different species ranges from 2 to 20 cm). It is possible to imagine the size of its inhabitant, who reached the age of sexual maturity, which comes in the fifth to seventh year of life. To multiply, the sea scallops spawn eggs, which the current carries for long distances. Settling to the bottom of the eggs begin to exist independently.

The depth of dwelling of this amazing creature also depends on the species: some prefer to dive to the bottom of oceanic depressions, others prefer to exist in shallow water. At any depth, the sea scallop lives by digging into the bottom soil, for filtering water from the water column, plankton algae and suspended particles of organic substances. For movement on small distances the mollusk uses a rather interesting method: it opens and closes the leaves sharply, releasing a stream of water. So the scallop floats, or rather, jumps in time with the slam flaps of the shell. Molluscum is retained in the shell with the help of strong protein strands - bisus. At the edge of the mantle there are tentacles - organs of touch. Here there are two rows of small eyes, allowing the scallop to see at a distance not far, but sufficient to notice in time the approach of its most dangerous enemy - the starfish.

Edible scallops are of great value, therefore most of its species are an object of fishing. Decorative purposes use shells, but scallop catching on an industrial scale is conducted not for their sake, but for the sake of tender, sweetish taste of meat - an expensive and exquisite delicacy, which goes on sale in frozen or salted form. In many cuisines of the world - Japanese, Chinese, French - it is prepared as a separate dish, as well as included in the composition of recipes for the creation of salads, second courses, pies and other culinary masterpieces. True gourmets all culinary delights prefer raw scallops, poured with lemon juice and high-quality olive oil.

The scallop is not only tasty, but also useful, since the meat of this mollusc contains a unique complex of substances beneficial for the body. The energy value of 100 grams of the edible part of the scallop is about 88 kilocalories. The delicacy product from the sea depths includes protein, vitamin PP, chlorine, sulfur, other macro- and microelements. Scallops - a protein product with a minimum fat content, which has 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.