selene at earthlink.net
Sun Apr 19 09:26:40 PDT 2009
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".
> 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.
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.
More information about the Sca-cooks