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AAT SCALLOPS

Scallops, like oysters, are two-shelled.

The shell of the scallop is

rounded and nearly circular in outline with
extensions called “ears” on either side

of the back hinge. Fishermen catch scallops
in wire-mesh bags which they drag behind
their vessels. Although scallops have been
found off the coast of British Columbia,
our commercial fishery is confined to

deep water areas off the coast of the Atlantic
provinces.

Scallops are shelled or “shucked” as soon
as they are caught and only the tender
cube of white meat which functioned as a
muscle, controlling the movement of the
shells, is kept. This meat is packaged
and marketed by the pound in both

fresh and frozen form.

It is recommended that scallops be wiped
with a damp cloth before using. Frozen
scallops should be thawed sufficiently to
permit separation.