[Sca-cooks] scallops

[Susan Fox]

Terry Decker wrote:
>> The only ones I remember seeing were frozen or fresh in plastic  
>> wrapped trays. Usually I see larger ones, inch and a half in  
>> diameter? which are sea scallops and smaller, cheaper ones about an  
>> inch in diameter called "bay scallops".
>>
>> Stefan
>
> It the "bay scallops" you saw were cheaper than the large scallops, 
> then they were probably fakes punched out of the larger Atlantic 
> scallops.  A true Bay scallop, Argopecten irridians, is a small 
> scallop that grows in protected waters primarily along the Altantic 
> coast and off shore islands. The species is in general decline, 
> probably due to a decline in eel grass, and the US harvest has been 
> strictly controlled for decades, thus the real Bay scallop is 
> expensive.  It also has superior texture and a sweet flavor that make 
> it worth the price.
>
> Bear

Worse yet, fake scallops are punched out of ray wings.  To the extent 
that a friend of mine avoids all scallops entirely, being allergic to 
ray [but not scallops].  I want to make her a fine feast of scallops 
from the shell, so she can enjoy.

Selene