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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Patinopecten caurinus |
June: Juveniles settle. Larvae settle to the bottom and start forming shells.
Important commercial species in the northwestern Pacific Ocean Commonly used in indigenous cuisine of the region
Inhabits depths of 20–150 meters on sandy-pebble bottoms Distributed along coasts of Alaska, Canada, and northwestern US states Can move quickly using strong wing-like muscles
Harvested using dredges and hand collection by divers Commercial species in coastal waters of the northwestern Pacific Ocean
Best harvesting time is summer and early autumn Prefers cold to cool waters with temperature 5–14°C
Average weight: 0.18 kg
Thoroughly rinse off sand and shells Remove internal organs, keep only the muscle part
Meat: Frying, boiling, baking, grilling
Grilled scallops with lemon and garlic (Grilling)
Fresh aroma with citrus notes
Fresh aroma with citrus notes
1. Clean scallops, remove innards.
2. Marinate in lemon juice with garlic for 15 minutes.
3. Grill 3 minutes each side.
2. Marinate in lemon juice with garlic for 15 minutes.
3. Grill 3 minutes each side.
Fried scallops in creamy sauce (Frying)
Tender creamy flavor
Tender creamy flavor
1. Fry scallops in butter for 4 minutes.
2. Add cream and heat for 2 minutes.
2. Add cream and heat for 2 minutes.
Baked scallops with cheese and herbs (Baking)
Golden crust, tender meat
Golden crust, tender meat
1. Place scallops in dish, sprinkle with grated cheese and herbs.
2. Bake at 180°C (350°F) for 12 minutes.
2. Bake at 180°C (350°F) for 12 minutes.
Scallops stewed in white wine (Stewing)
Delicate aroma of white wine and spices
Delicate aroma of white wine and spices
1. Sauté scallops, add white wine and spices.
2. Simmer on low heat for 6 minutes.
3. Serve with vegetables or rice.
2. Simmer on low heat for 6 minutes.
3. Serve with vegetables or rice.