Scallops

Scallops are marine bivalves in the family Pectinidae. They possess two hinged shells that are typically fan-shaped and ribbed, with a bright adductor muscle inside that humans commonly eat. Unlike many other clams, many scallops can swim by rapidly opening and closing their shells, and they often rest on the seabed with the ventral muscle at the front.

Anatomy and biology: Scallops are filter feeders. Their mantle tissue lines the inside of the shells, and delicate gills extract suspended food particles from seawater. Along the mantle edge are numerous simple eyes and sensory organs that help detect light and motion. The two adductor muscles that close the shells are strong, and the shell margins may include small ears near the hinge in some species. Reproduction is typically external and broadcast; eggs and sperm are released into the water, with larvae passing through free-swimming veliger stages before settling to the bottom.

Habitat and life cycle: Scallops occur worldwide in oceans from shallow coastal zones to deeper waters, usually on sandy or muddy bottoms. After settlement, juveniles grow into adults that form dense beds or solitary individuals, depending on species and habitat. They are keystone filter feeders, contributing to water clarity and suspended-nutrient cycling in some ecosystems.

Species and fisheries: Commercially important species include the Atlantic sea scallop (Placopecten magellanicus), the European great scallop (Pecten maximus), the bay scallop (Argopecten irradians), and the Japanese scallop (Patinopecten yessoensis). Scallops are harvested wild and also grown in aquaculture, particularly in coastal regions where conditions favor rapid growth and high-quality meat.

Culinary and nutrition: Scallop meat, the adductor muscle, is prized for a mild, sweet flavor and a tender texture. It is high in protein and omega-3 fatty acids, with preparation ranging from searing and grilling to steaming and sushi. Care is taken to remove broken shells and avoid shell fragments.

Conservation: Fisheries management and sustainable aquaculture practices are important for maintaining scallop stocks. Overfishing, habitat disturbance, and disease in related species have driven codified management in many regions.