Scallops

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Sea Scallops 

In the early 1990s, the U.S. fishery for Atlantic sea scallops
in the northeastern U.S. was not sustainable the population
was near record lows and fishing was at a record high. Today,
the Atlantic sea scallop population is near record highs and
the fishery operates at sustainable levels. This fishery is now
not only one of our most valuable fisheries but also the most
valuable wild scallop fishery in the world. The collaborative
work of scallop fishermen, scientists, fishery managers, and
environmentalists is responsible for this incredible turnaround.

Adult scallops live close together in groups called "beds" on
sandy or gravelly parts of ocean floor generally at depths of
about 100 to 300 feet on Georges Bank and in the Mid-Atlantic.
Sea scallops can be found in shallower waters in Maine and
Canada. U.S. commercial fishermen harvest sea scallops
year round, primarily using New Bedford scallop dredges
that catch scallops in a similar way as rakes collect leaves.
A small number of fishermen use otter trawls, mostly in the
Mid-Atlantic. Divers and dredges are sometimes used in
near-shore areas.

Scallops are harvested for their adductor muscle (aka "meats"),
the muscle that holds their shells together. Scallops are usually
shucked at sea and kept on ice or frozen aboard the fishing
vessel. "Dry pack" scallops are untreated; "Wet" scallops are
treated with chemical additives (primarily STPP) to increase
their water content. "Dry" scallops are the best way to go. "Wet"
scallops are often times treated too much, and end up soft
and opaque, shedding water and weight quickly when cooked,
and refuse to brown when pan-seared! Natural Scallops have
a sweet, rich taste that can be mild or briny. Raw scallops are
shiny, creamy white, sometimes with an orange or pinkish tint.



An orange or pink color is a natural variation that does not
affect taste or quality. High quality scallops have an ivory
translucence and should keep their shape.

Sea scallops have a sweet, rich taste that can be mild
or briny. Raw scallops are shiny, creamy white, sometimes
with anorange or pinkish tint. An orange or pink color is a
natural variation that does not affect taste or quality. High
quality scallops have an ivory translucence and should keep
their shape. Cooked scallops are opaque white with a firm,
lean texture. The Alaska scallop fishery is based upon the Weathervane scallop, also called the giant Pacific scallop.
There are other scallop species in Alaskan waters, but none
as large, plump, sweet or meaty as the Weathervane scallop.
In recent seasons, only four vessels on average have
participated in the Weathervane scallop fishery. This fleet of
70 to 120-ft vessels each has a crew of eight to twelve, who
shuck and freeze the scallops onboard the vessels - turning
out amazing quality. Most of the scallops produced are
marketed directly by the cooperative. Except in the Cook
Inlet area, all commercial scallop fishing vessels are
required to carry trained observers.
salmon


IQF

Bay Scallops (China COO)
Sea Scallops


Dry pack blocks
Bay Scallops (China COO)
Sea Scallops
Alaskan Weathervane Scallops



version offered image
Chang Versions Offered

Cooking Suggestions
It's no wonder that scallops are so appreciated in the
culinary world. Scallops may be sauteed, steamed, pan
fried, char-grilled, eaten raw (or marinated for a short
period and consumed raw), seared, baked, pan-fried,
grilled (flat top grill) and fried.

A favorite recipe is Scallops in Cider Brown Butter Sauce;
These are essentially pan seared scallops, with a sauce
reduction of shallots, butter, hard cider, lemon/orange juices,
sea salt, a bit of julienne cut fresh sage leave, and black
pepper. Serve them atop your choice of pasta – or steamed
baby red potatoes.
cooking catfish

Bay Scallops:
  • Serving Size 113 g
  • Calories 100
  • Calories from Fat 9
  • Total Fat 1.0g
  • Cholesterol 35mg 12%
  • Sodium 180mg 7%
  • Carbohydrates 3.0g 1%
  • Sugars 3.0g
  • Protein 19.0g
  • Dietary Fiber 0.0g 0%
  • Calcium 20 mg
  • Iron 0.34 mg
  • Fatty acids 0 mg

Sea Scallops:
  • Serving Size 113 g
  • Calories 100
  • Calories from Fat 9
  • Total Fat 1.0g
  • Cholesterol 35mg 12%
  • Sodium 180mg 7%
  • Carbohydrates 3.0g 1%
  • Sugars 3.0g
  • Protein 19.0g

Weathervane Scallops:
  • Serving Size 113 g
  • Calories 100
  • Calories from Fat 9
  • Total Fat 1.0g
  • Cholesterol 35mg 12%
  • Sodium 180mg 7%
  • Carbohydrates 3.0g 1%
  • Sugars 3.0g
  • Protein 19.0g

Nutritional Information
salmon