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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Mizuhopecten yessoensis |
June: Larvae settling. Larvae begin to settle on the seabed, transforming into juvenile scallops.
Important commercial species in Russian Far East and Japan Commonly served in traditional Japanese dishes and festivals
Found in cold waters of the Sea of Japan and Okhotsk Sea Inhabits sandy bottoms at depths from 20 to 100 meters Can swim quickly using its wing-like fins
Harvested using dredges and hand collection by divers Commercially fished in coastal zones of Japan and Russian Far East
Best harvesting time is spring and summer Prefers cold waters with temperature 4–12°C
Average weight: 0.15 kg
Thoroughly rinse off sand and shells Remove internal organs, keep only the muscle part
Meat: Frying, boiling, baking, grilling
Grilled scallops with soy sauce and ginger (Grilling)
Bright flavor with soy sauce and fresh ginger notes
Bright flavor with soy sauce and fresh ginger notes
1. Clean scallops and remove innards.
2. Marinate in soy sauce with grated ginger for 20 minutes.
3. Grill 2 minutes each side.
2. Marinate in soy sauce with grated ginger for 20 minutes.
3. Grill 2 minutes 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 sake sauce (Stewing)
Tender creamy sauce with sake aroma
Tender creamy sauce with sake aroma
1. Sauté scallops, add cream and sake.
2. Simmer for 5 minutes, serve with rice.
2. Simmer for 5 minutes, serve with rice.