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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Pecten irradians |
June: Juveniles settle. Shell formation begins.
Important harvest species in coastal areas of the US Atlantic coast Commonly used in regional cuisine as a delicacy
Inhabits shallow waters with sandy and muddy bottoms Distributed along the eastern coast of the US and Canada Characterized by small size and tender meat
Hand collection by divers or with nets in coastal bays and estuaries Harvest is limited by season and permits
Best harvesting time is late summer to early autumn Prefers warm, shallow waters with temperature 18–24°C
Average weight: 0.2 kg
Rinse off sand and algae Remove internal organs, keep the muscle part
Meat: Frying, boiling, baking, grilling
Fried scallops with garlic and parsley (Frying)
Quick dish with bright aroma
Quick dish with bright aroma
1. Clean and rinse scallops.
2. Fry in butter with garlic and parsley for 3-4 minutes.
3. Serve hot with lemon.
2. Fry in butter with garlic and parsley for 3-4 minutes.
3. Serve hot with lemon.
Baked scallops with cheese and cream (Baking)
Delicate cheesy crust
Delicate cheesy crust
1. Place scallops in dish, cover with cream and grated cheese.
2. Bake at 190°C (375°F) for 10-12 minutes.
2. Bake at 190°C (375°F) for 10-12 minutes.
Scallops in wine sauce with herbs (Stewing)
Delicate aroma of herbs and wine
Delicate aroma of herbs and wine
1. Sauté scallops, add white wine and herb mix.
2. Simmer for 5-7 minutes on low heat.
3. Serve with bread or rice.
2. Simmer for 5-7 minutes on low heat.
3. Serve with bread or rice.
Scallops in creamy garlic sauce (Frying)
Creamy flavor with garlic note
Creamy flavor with garlic note
1. Fry scallops in butter.
2. Add garlic and cream, heat for 3 minutes.
3. Serve with pasta or vegetables.
2. Add garlic and cream, heat for 3 minutes.
3. Serve with pasta or vegetables.