• Species list complete with images (Japanese)
• Species List: www.chez.com
• Shellfish Education: Scallops learn how to prepare &, store scallops.
  Nutritional value and recipes are also to be found here
• Recipes
• Scallop Recipes: or type in scallop recipes in any search engine
  and you're going to find recipes
• A World of Seafood

• Safety Advise:
  • What to look for when buying or procurring a scallop:
• Choose scallop meats that have a creamy color, firm texture, a mild, sweet aroma and there should be very little liquid in the package. Spoiled scallops have a strong sulfur odor.
• Caring for your scallop:
  • Unlike oysters and clams, scallops do not close their shells tightly and will lose moisture unless shucked soon after harvesting..
  • Fresh-shucked scallops should be covered with their own liquid in a covered container then refrigerated on ice at 35-40 degrees F and used within two days
  • Freezing scallops: store in the freezer at 0 degrees F for up to four months only. Thaw in the refrigerator or under cold running water.
• Preparing your scallops for the dinner table:

  • Scallops can be poached, sauteed, broiled, grilled, baked, pan fried or stir fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked and they be healthier for you.
    

• Nutritional Information:

• Scallop Facts:

  • There are usually three types of commercial scallops available in the USA . Sea scallops are the largest, followed by Bay scallops and Calico scallops. The meat of these morsels can be creamy white, tan, or creamy pink. Scallops are usually shucked right after harvest and are sold fresh or frozen.

• Scallop Triva

  • You can treat yourself to the sweet taste of scallops all year round as there is no specific off season as in clams and oyster

• Amusium balloti
  (Bernardi 1861)
  

Southern saucer scallop, Tropical or Northern Scallop, Queensland saucer scallop, Australian Scallops

• Amusium balloti, is abundant enough to support a commercial fishery. Unlike some other scallop species, A. balloti is an active swimmer, so the scallops are trawled rather than dredged.

• Amusium japonica japonicum
  (Gmelin,1791)

• origin: china Southern sea

• Amussium japonicum formosum

• origin: china Southern sea

• Argopecten gibbus
  (Linnaeus, 1758)

Atlantic Calico Scallop, Calico scallop,Jp:Hotategai, Fr.: Coquille St. Jaques, Gm:Kamm-Muschel, Esp:Vieira

• Calico scallops (Argopecten gibbous) are harvested with trawls and dredges in the deep offshore waters of Florida's Atlantic and northern Gulf coasts. Unlike oysters and clams, scallops do not close their shells tightly and will lose moisture unless shucked soon after harvesting.
  Fresh-shucked scallops should be refrigerated on ice at 35-40 degrees F and used within two days or stored in the freezer at 0 degrees F for four months. Thaw in the refrigerator or under cold running water. Choose scallop meats that have a creamy color, firm texture, a mild, sweet odor and very little liquid in the package
  Scallops can be poached, sautéed, broiled, baked, or fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked.

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• New York State Shell: The bay scallop has historic significance in terms of economics and employment. It became ecologically significant because of a recent “brown tide,” an explosion of small golden-brown algae in the waters where it breeds in commercial numbers. Scallops are also culturally significant as a gourmet food and as decorative motifs in ancient and recent art.

• Chlamys asperrimus
  (Lamarck,1819),
  

• Chlamys(Azumapecten) farreri
  (Kuroda)
  

Farrer's Scallop

• origin: china Northern sea

  season: all year

• Chlamys clavata (Polish, 1795);
  Peplum clavatum (Polish, 1795)
  Pseudamussium clavatum (Polish, 1795)

• Chlamys australis

• Chlamys crassicostata
  
• Mimachlamys crassicostata
  (Sowerby, 1842)

Vietnamese Scallops

• Many think that Chlamy (Mimachlamys) nobilis (Reeve) is a junior
  synonym. Any info that you would have on the nobilis would apply to
  crassicostata. (CS,jr) (JW)
• According to Kuroda, T., T. Habe, K. Oyama "Seashells of Sagami Bay" crassicostatus Reeve, 1853 sp 64 is nobilis.
• According to Rombouts, A. et al. "Guidebook to Pecten Shells",
  crassicostata Sowerby, 1842 takes precedence over (senatoria) nobilis
• (Reeve, 1852), but no specific justification is given.
• According to Higo, Shun'ichi, Paul Callomon, Yoshihiro Goto "Catalogue &
  Bibliography of the Marine Shell-bearing Mollusca of Japan", it is
  crassicostata auctt. (non-Sowerby) that is a synonym of nobilis

• Chlamys farreri
  (Preston & Jones,
  1904)

Chinese bay scallop, Farrer's
scallop

• This is very important commercial and aquaculture species in Asia
• PROGRESS ON TRIPLOID TECHNIQUES IN SCALLOP
  CHLAMYS FARRERI AND ITS PERSPECTIVES IN MARICULTURE
  Wang Qingyin, Yang Aiguo, Zhang Yan and Liu Zhihong
  Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery
  Sciences, Qingdao, 266071, P. R. China
• AIMS Genetics in Aquaculture VII 2000, Schedule: Increased cell-size as a cause for polyploid gigantism in triploid zhikong scallop, Chlamys farreri

• Chlamys farreri nipponensis
  (Kuroda)
  
  

Farrer's scallop

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• Chlamys macaccanensis

Vietnamese scallops

• Chlamys multistriata (Polish, 1795)

• harvested commercially by divers and by trawl in B.C. Canada
  

• Chlamys scabricostata

• Crassadoma gigantea
  J.E. Grey, 1825)
  
  
• Formerly Hinnites giganteus

• The Rock Scallop is highly prized as food. Tthe single large adductor muscle is eaten either raw or fried.
• As juveniles, scallop swims by clapping its two valves and spurting out jets of water on either side of its hinges. After the valve grows more than 1 inch, the right valve settles on a rock and the mantle secretes slimy material that fuses the scallop to the contour of the substrate

• Equichlamys bifrons

• Flexopecten flexuosus (Polish, 1795)

• Flexopecten glaber (Linnaeus, 1758) (Smooth scallop)

Other scientific names still of use:Chlamys will glabra (Linnaeus, 1758)
Proteopecten glaber (Linnaeus, 1758)
Proteopecten griseus (Lamarck, 1819)

• Flexopecten proteus (Solander, 1817) Year - Proteus scallop;

• Gloriopallium pallium

Royal cloak scallop

• Hinnites giganteus
  (Gray, 1825)
• See Crassadoma gigantea

Giant Rock Scallop

• Manupecten pesfelis (Linnaeus, 1758) (Cat' S paw scallop)

• Mizuhopecten yessoensis
  (Jay, 1857)
• Previously know as: Patinopecten yessoensis
  (Jay, 1857)

Japanese scallop

• Patinopecten caurinus
  (Gould, 1850)

Alaskan scallop, Weathervane scallop

• The largest species of scallop in the world, reaching 12 inches in diameter.

• Pecten fumatus

Sophie's Recipe #1

Sophie's Recipe #2

• In season all year, but the roe only during parts of the year, depending on what part of the country it's from. The roe is (eggs) is carried in a special sac in front of the adductor muscle. The orange part is the egg and the grey-white part is the milt.
• In Norway, scallops are found from the outer Oslo Fjord to Vesterålen, but the largest finds are from Western to Northern Norway
• Spain: called Zamburina or volandeira and it's delicious (AMG)

• Giants scallops are sold fresh and alive, frozen and gratinated in their shells, frozen without their shells, and in brine. The edible parts are the white muscle and the egg sac.
• Giant scallops can be eaten raw lightly steamed, lightly fried or gratinated in any number of different ways. They are often served in their shells, which are very decorative.
  

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• The most often eaten scallop in the Americas
• Genuine deep-sea scallops of seafood are Placopecten magellanicus, which are fished along the Atlantic coast of North America from about Cape Hatteras northward.

• The Sea Scallop supports the largest scallop fishery in the world. Since sea scallops rarely survive the trip to the water's surface or they quickly die out of water, they are always shucked at sea and kept on ice, if not frozen aboard
• Only the adductor muscle, which allows scallops to "swim" by clicking their shells together, is eaten. This mobility helps them escape pollutants that immobile bivalves like mussels, clams and oysters can't avoid.
• The largest commercially available scallops (8-12 inches in diameter), sea scallops have a sweet, rich taste that ranges from mild to briny. Raw, the drum-shaped meat is a shiny, creamy white, sometimes with pinkish or brown spots. Top-quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white with a firm, lean texture.
• Preparation & Cooking: If you want "dry" (untreated) sea scallops, look for a reputable producer; but be prepared to pay more.
  • Though the scallop may be large, they still cook quickly. Recipes may suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill. Don't microwave scallops – they can explode at higher settings.
  • They may be: baked, broiled, fried grilled,sauteed or steamed.
    

• Zygochlamys patagonica

Argentine Scallops

Just refered to as: ID???

• Philippine Scallops
  
• Russian Scallops
  
• New Foundland Scallops
  
• Mexican Bay Scallops
  
• Thailand Scallops
  
• Norwegian Scallops
  
• New Zealand Scallops