Pectinidae family. Bivalve mollusk that lives only in salt water. It reaches marketable size after 5 to 7 years and can live up to 30 years.

The “meat,” or what is often referred to simply as the “scallop,” is actually the animal’s adductor muscle. It is made up of tender ivory-colored strands with a sweet mild flavor. The “scallop rings” are the brownish bumps surrounding the meat. The orangey pink or cream-colored coral is a delicacy that is fairly hard to find.


Sea or giant scallop (large)
This almost circular mollusk lives in cold waters at a certain depth. The outside of the shell may be yellowish, purplish gray or dull white, while the inside is pearly white. Its size generally varies from 12.5 to 20 cm (5 to 8”). Sea scallops are found in the northwest Atlantic from the north coast of the St. Lawrence to North Carolina.

Icelandic or North Atlantic scallop (small)
Icelandic scallops are almost circular with a wide “foot.” However they are smaller in size than the sea scallop and range in size between 7 and 10 cm (3-4”). Their color varies from dull gray to cream or sometimes peach, yellow or purple, both inside and out.

Crispy Scallops
Jean Joho, Everest, Chicago, USA
Scallop Carpaccio with Green Tea and Lemon Grass
Jean-Pierre Challet, The Fifth, Toronto
Scallop Sandwiches
Charlie Palmer, Aureole, New-York, USA
Scallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Lamb's Lettuce (Mache) with Parmesan and gingered scallops
Gérald Passédat, Le Petit Nice Passédat, France

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