Scallop, Kaibashira ( Chlamys nobilis )

Name: Scallop, Kaibashira
Brand: Viet Asia Food

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PRODUCT INFORMATION

Scallop is a popular and commercially important seafood item.

Scallop live in sea waters from the sublittoral line to the 200m water depth. Scallop can be found living within, upon, or under either rocks, coral, rubble, sea grass, kelp, sand or mud. Scallop is typically caught by dredging and scooping. In Vietnam, Scallop is mostly found in the central.

Like most seafood, scallop is relatively low in calories, fat and cholesterol. Scallop is an excellent source of vitamin B12 and phosphorus. Scallop is also a very good source of protein, selenium and choline as well as a good source of zinc, magnesium and potassium. Scallop can promote your cardiovascular health, plus provide protection against colon cancer.

The large adductor muscle of Scallop is the part normally eaten. Scallop meat has a creamy, light blonde color. However, the scallop meat will become white in color when cooked. Scallop has soft fleshy texture and delicately mild sweet flavor. Buttery, delicious, incredibly versatile and surprisingly easy to cook, scallop are true seafood treasure.

Scallop can be barbequed, broiled, deep or pan-fried, stir-fried, grilled or steamed, etc. Skewer marinated scallops, leeks and cherry tomatoes and broil in the oven. Brush with garlic olive oil when done. Whole scallop are delicious steamed in herbs, wine and garlic; citrus and ginger; or a good hard cider. Scallop should only be cooked for a few minutes since exposure to too much heat will cause Scallop to become tough and fibrous.