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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Pecten maximus |
June: Larvae settling. Larvae begin settling on the seabed, transforming into juvenile scallops.
Traditionally prized in European and Mediterranean cuisine Commonly used in festive and special occasion dishes
Found in coastal waters of Northern Europe and Atlantic Inhabits sandy and muddy substrates at depths up to 100 m Can move quickly using its swimming valve
Hand collection by divers and scallop boats Commercial harvesting using scallop dredges
Best harvesting time is summer and early autumn Prefers clean, shallow waters with temperature 10–18°C
Average weight: 0.2 kg
Thoroughly rinse to remove sand and shells Remove internal organs, keep only the muscle
Meat: Frying, baking, boiling, grilling
Grilled scallops with lemon and herbs (Grilling)
Fresh and tender flavor with lemon and herbs
Fresh and tender flavor with lemon and herbs
1. Clean scallops and remove innards.
2. Marinate in olive oil with lemon and herbs for 15 minutes.
3. Grill for 2 minutes on each side.
2. Marinate in olive oil with lemon and herbs for 15 minutes.
3. Grill for 2 minutes on each side.
Fried scallops with garlic and butter (Frying)
Rich buttery flavor with garlic aroma
Rich buttery flavor with garlic aroma
1. Fry scallops in butter with garlic for 3 minutes.
2. Serve hot with herbs.
2. Serve hot with herbs.
Baked scallops with parmesan and herbs (Baking)
Golden crust and tender meat
Golden crust and tender meat
1. Place scallops in dish, sprinkle with parmesan and herbs.
2. Bake at 180°C (350°F) for 10 minutes.
2. Bake at 180°C (350°F) for 10 minutes.
Scallops in creamy white wine sauce (Stewing)
Tender sauce with delicate wine aroma
Tender sauce with delicate wine aroma
1. Sauté scallops, add cream and white wine.
2. Simmer for 5 minutes, serve with pasta or rice.
2. Simmer for 5 minutes, serve with pasta or rice.