Scallops

Scallops – a refined sea delicacy. In the World Ocean these mollusks are eurysynusic. The sink of combs consists of two radial and ridge rounded-off shutters, on both parties of a top so-called ears – flat outgrowths are located. The size of a sink depends on a species of mollusks. On the only leg of a comb there are byssuses. With their help the mollusk is attached to the sink.

Fleshy feelers of a comb are located on the reinforced end of a cloak. These feelers play a role of organs of touch, and also perform function of peculiar filters – do not allow hit of coarse particles in a cloak cavity.

Interesting feature of these mollusks is the huge number (to hundred pieces) small a peephole, placed on edge of a cloak in two ranks. The injured or lost eye is recovered over time.

A large number of empty sinks of scallops is revealed on parking of primitive people. In the Middle Ages, during observance of strict posts, these mollusks enjoyed special popularity. France of a comb calls the pilgrim or Saint Jacques's cockleshell. In this country this mollusk is very much appreciated.

The main fishing areas of these cephalopod mollusks consider Northern, Norwegian and the Far East seas. From an equal bottom of combs catch by means of drags, but sometimes divers and divers collect combs manually.

Artificial cultivation of combs very expensive and labor-consuming.

Nutrition value and caloric content of scallops

Hundred grams of a comb contain 70 g of water, 19 g of proteins (including 15% of glyutaminovy acid, 7% of arginine, 7% of a leucine, 6% of a lysine, 5% of phenylalanine, 4% of aspartic acid, 2% of proline, 2% of a histidine and 2% of tyrosine), 2 g of fats and 3 g of carbohydrates.

Meat of a mollusk contains 165 mg of chlorine, from 60 to 190 mg of calcium, 0,7 mg of zinc, 55 mkg of chrome, 430 mkg of fluorine, 4 mkg of molybdenum, 6 mkg of nickel, 3 mkg of iron, and also from 90 to 200 mg of B1 vitamin, from 80 to 120 mg of B2 vitamin, 2,905 mg of RR vitamin.

Caloric content of scallops – 92 kcal on 100 g of a product.

Useful properties of a scallop

Useful properties of a scallop are caused by a huge number of the useful components which are easily acquired by a human body in its structure.

Low caloric content of scallops allows to carry them to dietary products. Therefore many dietitians recommend to use meat of this mollusk at obesity.

Let's list the main useful properties of a scallop:

• meat of this mollusk improves structure of a blood plasma and reduces concentration of cholesterol in blood;
• the regular use of a mollusk well influences endocrine and nervous systems, and also promotes metabolism improvement;
• the use of meat of a comb promotes increase in the general tone of an organism;
• pulp of a comb contains calcium, easily acquired and non-toxic for an organism, therefore it is very useful for children to include a mollusk in the menu at a lack of calcium.
• pulp of a mollusk raises a men's potentiality.

Ways of preparation of scallops

In the world there is a set of ways of preparation of scallops. Most often these mollusks boil, bake, extinguish, pickle, and also prepare together with a sink in champagne, in various sauces, do of them salads and a shish kebab, stuffed cabbage, cutlets. Some gourmets prefer to use the crude mollusks watered with lemon juice and olive oil

The sack and muscle-zamykatel of a mollusk are considered as edible ikryany. Their meat very gentle, slightly sweetish on taste also prepares it very quickly, about one-two minutes. At preparation of mollusks it is not recommended to use many spices as they destroy gentle taste of meat.

Rules of purchase, storage and use of scallops

Fresh meat of a mollusk has to be pinkish and cream or grayish color. The fresh comb has to smell of the sea.

It is considered that larger combs are more senior and are less enriched with valuable components.

If the use of these delicacies in the raw is supposed, then they have to be live. Shutters of live mollusks have to be closed at a contact with their finger.

The frozen scallops it is necessary to defreeze at the room temperature, avoiding use of hot water and microwave ovens. It is possible to store in the frozen species of mollusks no more than three months. Fresh scallops are stored in the refrigerator in a container with ice by no more than three days.

Contraindications to the use of scallops

Scallops it is not necessary to use at a hyperthyroidism as they contain a significant amount of iodine. It is not necessary to try this delicacy at individual intolerance of seafood, and also in the period of a lactation (because of possible allergic reactions).