Daily Facts

Every day in February, you can read a new fact about the scallop world.

To help celebrate scallop month, we’re posting facts about scallops or answering some of the more compelling questions about scallops. Come back each day, or better yet, follow @downeastdayboat on Facebook or Instagram, where these facts come with photos!

Feb 28 - Its the final day of February and your final Scallop Month tidbit!

What little critters out there are trying to eat scallops?

Scallops have many predators, because let's face it: they're delicious! Some of the worst offenders are sea stars, cod and eel. they make their way into the shell (most scallop shells don't ever completely seal or shut) to gorge on the delicious scallop. And unlike Americans, they eat the whole thing rather than focusing just on the adductor muscle.

This is the LAST post of the first ever SCALLOP MONTH! Thank you for joining us and stay tuned: we'll be announcing our winner later this week, and we'll also periodically be adding new facts. Watch this space!

Feb 27 - How many scallop species are there in the US?

There are several species of scallops in US waters, but only a few support commercial fisheries.

The scallops most of us know and love are sea scallops, Placopecten magellanicus. Their commercial fishery is consistently one of the most valuable fisheries in the US. They're found offshore in depths of 100-300 feet, but are also found in much shallower depths inshore in Maine. The sea scallop can live to 20 years, can become quite large and has separate sexes: males have creamy white gonads while those of females are bright orange. They are generally harvested by large trawl vessels, although a VERY small dive (hand harvest) fishery exists in Maine.

The bay scallop, Argopecten irradians occurs in shallow estuaries from Cape Cod all the way down to Texas, but the largest fisheries occur in Massachusetts, New York and North Carolina. These scallops are small and sweet and those from Peconic and Nantucket Bay are highly prized. Bay scallops are hermaphrodites so their gonads are half white and half orange. They are hand-harvested via rakes or small draggers.

The calico scallop, Argopecten gibbus, occurs in shallow waters all the way out to the continental shelf, but only in sub-temperate and tropical waters, generally from North Carolina into the Gulf of Mexico. Calico scallops are also hermaphrodites.

On the west coast, the largest scallop fishery is that of the weathervane scallop, Patinopecten caurinus, which occurs off Alaska's shores. While there is a small fishery of independent operators in inshore areas, most landings come from a fleet of large freezer vessels that fish further offshore. Weathervane scallops have a good flavor and can be quite large. They have separate male and female sexes.

Rock scallops (Crassodoma gigantea) adhere firmly to rocks from Mexico to the Aleutian Islands, but do not support a commercial fishery.

Pink scallops (Chalmys rubida) and spiny scallops (Chlamys hastata) also occur on the West Coast of the US, with the spiny scallop occuring slightly further south. While there is a commericlal fishery for these species in British Columbia, the only US fishery is a small inshore fishery in Washington State.

Feb 24 - Do all seas scallops have varying flavors or do all sea scallops generally taste the same?

They don't all taste the same! Maine's scallops are close-to-shore giving scallops harvested in different areas their own area “merroir,” not unlike oysters. Creamy, sweet, salty. Togue Brawn of Downeast Dayboat and Seafood Expert Barton Seaver each describe this "taste of place" on merroir.me. Check it out. https://merroir.me/whats-merroir/ @merroirme

Feb 23 - What is a Dayboat Scallop?

The quick answer is that a dayboat scallop is a scallop harvested by a vessel that stays at sea for 24 hours or less. These scallops represent approximately 5 percent of all US sea scallops: the rest are harvested by trip boats, which fish on multi-day trips. Continue here for great read on Dayboat scallops.

Feb 22 - How old are scallops?

The earliest known records of true scallops can be found from the Triassic period, over 200 million years ago along with rodent-size mammals, corals and the first dinosaurs. There were 2 main types of scallops at the time -- one with smooth shells and one with ribbed shells. Surely, just as delicious as they are today.

#stuffyoushouldknow #scallopmonth #scalloplover #maineseafood #eatmaineseafood #healthydinner

Feb 21 - Scallops like disco?

Kind of. Read about how the use of lights in sea water accidentally revealed a scallop vice. A lab facility at Fishtek noted the“little bivalves” are attracted to led light (blue light specifically), and it's “clear they're lining up at the door like it's Studio 54”. Have a listen.

Feb 20 - Happy #President'sDay! Can you guess which U.S. President had a thing for scallops?

According to First Lady Michelle Obama, President Obama likes scallops and pie. At the 2009 Presidential Inauguration, they dined on many locally-sourced dishes one including scallops. This man has good taste. Just do a quick Google search on Obama and scallops and you'll see what we mean!

Feb 17 - Do scallops I get from the shop have preservatives added??

Sodium tripolyphosphate or STPP is an additive that acts as a preservative for poultry, meat and seafood. It helps foods appear glossier and firmer by preventing water loss and even attracting water into the protein structure of the food.

Some scallops are exposed to STTP.

What does that mean? Well, it means that scallops will have an unnaturally high water content and an odd soapy taste (and they don't sear well at all!). Scallops that have been exposed to STPP are supposed to be labeled "wet", but this labeling is on an honor (or lack thereof) system, so it's not uncommon for consumers unknowingly to get treated scallops.

STPP is also used as an ingredient in chemical degreasers and detergents. YUM!

Most folks assume if they're buying "dry" scallops they don't have to worry about additives or extra moisture, but unfortunately that's not the case. Read why that is here.

Feb 16 - Scallops can be 10-20 or 30-40, even U12…what the heck does that mean?

Numbers such as U-10, 10-20, etc. refer to the number of scallops in a pound: the lower the number the larger the scallop. Does this matter? It depends...

A lot of people think bigger is better. But it wasn't always that way: prior to the late 1990's, large scallops were rare. So when management changes (stay tuned for an upcoming tidbit!) resulted in an influx of large scallops on the market, they were actually sold at a discount: "What do I do with these GIANT scallops?" Also, sometimes scallops are large because they're artificially plumped with chemicals and water.

A lot of us (Togue included) prefer a medium sized scallop (15-20 count). They're easy to cook and you can eat them in two quick bites (or one if you're feeling decadent). Why pay a premium for a large scallop when there's no guarantee it'll be better than a small one?

So the lesson is this: as with so many things, bigger isn't always better: it's a question of personal preference :)

Feb 15 - Can scallops swim?

Yes, most scallops swim! In fact scallops are the ONLY bivalves that swim, which is what makes their adductor muscles (the part we think of as the "scallop") so large and tasty. Some species swim more than others, and in general the younger the scallop, the more it swims. Generally older scallops will swim to avoid predators, and sometimes to bunch up when they're in the mood for love (seriously - they bunch up with other adults when it's time to spawn).

The act of swimming is actually jet propulsion: the adductor muscle pulls the shells together quickly, thus expelling a jet of water that propels it forward. Cool, huh?

And by the way, the sweetmeat, which is the crescent shaped muscle we typically remove from the scallop is what keeps the shell closed when the scallop feels like staying put.

Feb 14 - Why aren't scallops found in intertidal areas?
Interesting question. The intertidal zone is the area between high and low tide. In some parts of the world (such as the Mediterranean, the Caribbean) this doesn't amount to much, while in the Bay of Fundy it can reach over 40 feet (WOW!) with a worldwide average of 6 feet.

Critters in this area are exposed to drastically different environments: imagine going from 50 degree salt water to sunny air of 80 degrees. It's definitely not a place for everyone.

Unlike mussels, oysters and many clams, scallops can't survive these drastic changes. Many species are unable to keep their shell clamped as tightly as their intertidal brethren, and this is why scallops are generally found below the low tide mark.

Feb 13 - How long have scallops been a part of U.S. restaurant culture?

The exact answer is unclear, but we do know -- thanks to historical societies and places like the NY Public Library -- that in the early 20th century, Long Island fishermen brought scallops to New York City fish markets. Scallops became an integral part of New York City cuisine and culture. Eating scallops was equated with high society - a mark of the upper class. Walton's Old Homestead Oyster and Chophouse in Manhattan served up shellfish in myriad ways. Oh and they were 40 cents a dish!

One of the earliest documented scallop recipes from the US was found in "Miss Beecher's Domestic Receipt Book" published in 1862. It simply reads: To Cook Scallops. Boil them, take out the hearts (which is the only part used), dip them in flour and fry brown in lard, or stew with butter, pepper, salt and a little water. We sure have come a long way in scallop cookin'!

Feb 10 - What do scallops eat?

OK, so we all love to eat scallops. But what to scallops love to eat?

Unlike humans, scallops don't have the luxury of ordering up their favorite dishes on demand. They live on the sea floor so dine subject to the whims Mother Nature and her associated currents.

Scallops eat plankton: tiny little plants (phytoplankton) and animals (zooplankton) that spend their life suspended in the ocean. Since phytoplankton need light to photosynthesize, they're more abundant near the surface. This is a bummer for bottom-dwelling scallops, but it's a boon to farmed scallops grown on lines or in nets closer to the surface. You'll notice that farmed scallops often have a much larger adductor muscle relative to their bottom-dwelling brethren. And the taste of scallops can actually vary depending on where they grow on the line.

One of the reasons Maine scallops are so delicious is that our strong tides and currents bring them a constant conveyor belt of deliciousness.

If you are what you eat, eating more scallops should make you delicious!

Feb 9 - What is Coquille Saint-Jacques?
Coquille Saint-Jacques is both the name of a dish and the name of the variety of #scallop it's generally made from (sort of like a Kleenex is a type of tissue and a tissue.. well, maybe not entirely like that).
If you hear this term in this country, it generally refers to a dish composed of chopped scallops topped with cheese and cream sauce finished under a broiler so you have a nice browned crust on the creamy sauce. It's typically served in a scallop shell and you'll sometimes see mashed potatoes piped around the outside. Come on: creamy, cheesy scallops with mashed potatoes: YUM!
In France, it's an eponymous dish as Coquille Saint-Jacques refers to both the finished dish and the scallop used to create it, which is generally Pecten maximus, known in English as the King scallop. Here's a recipe you should definitely try ASAP.

Feb 8 - What are diver scallops?

Sadly, this question is not as easy to answer as you might expect. While you probably think a scallop labeled "diver scallop" was harvested by a diver, this is rarely the case. For the full and fascinating reason why, read here (no really - it's a great story!). In a nutshell, Maine diver scallops were popularized in the 1990's by seafood pioneer Rod Mitchell of Portland Maine, based Browne Trading. He shipped scallops from Maine divers to the country's top chefs, where they rightfully became known as the best of the best, and they were priced accordingly. At the time, very few large scallops were harvested from the much larger Federal fishery. But true diver scallops were often large, because when you're breathing from a tank in frigid waters, you don't want to bother with the small stuff :)

Then in the early part of this century, the success of closed areas in the Federal fishery yielded a regular source of larger (U-12 and larger) scallops. And some dealers began labeling these large scallops "diver scallops" so they could charge more for them. The fraud is now so pervasive some reputable sites actually define a diver scallop by size rather than provenance (ARGHH! You're only making it worse, FishChoice!). For the full story you should really read The Facts and Fictions of Diver Scallops, but for now, if you want to buy diver scallops, you should purchase them from someone who can tell you WHO harvested them on what date and from what area.

Feb 7 - Can dogs eat scallops?

Disclaimer: humans and dogs can both suffer from allergic reactions to any food, so consult your veterinarian before offering your doggy something new, scallops included. That being said:

YES: scallops contain protein, magnesium, potassium and phosphorus, plus Omega 3 fatty acids and antioxidants good for both humans and doggies. Scallop Expert Togue Brawn’s pet dog Waylon LOVES cooked scallops, but is not a fan of raw scallops. You can watch him doing his best to get a cooked scallop here.

Feb 6 - Are scallops good for you?

Scallops are VERY good for you. They're a high protein, low fat food, rich in Omega 3 fatty acids that can help balance cholesterol lower your risk of heart disease and support memory. They're a good source of phosphorus, potassium, iron, selenium and vitanmin B12 and are used in Chinese medicine to treat diabetes and indigestion. Of course, these benefits won't compensate for a thick slathering of creamy, cheesy sauce but hey, if you're going to use that sauce, better to use it on scallops than something with fewer health benefits!

Feb 5 - Why aren’t U.S. sea scallops sold with attached coral?

Great question! The answer is that all filter feeders, scallops included, accumulate toxins when they feed on certain types of algae. While clams, mussels and other bivalves purge the toxins from their system once the algal bloom has passed, scallops can retain it for quite some time, particularly in their digestive tract. The only part of the scallop that is always safe is the adductor muscle, which is what most people think of as the "scallop". Because the Gulf of Maine has regular outbreaks of toxic algae, and because the U.S. fishery for sea scallops started off the coast of Maine, the U.S. scallop fishery developed as a "white meat only" fishery. Fishermen in southern New England sometimes bring in whole scallops, but since Americans haven't developed a taste for them, it represents a tiny fraction of the market.

A large whole scallop can be rather intimidating, but fortunately sea farmers in Maine are now producing whole live scallops for the market. They're able to do this thanks to a rigorous testing program to ensure safety and the results are DELICIOUS, as you can see in this video of whole scallops (digestive gland removed) smothered in butter and Boursin sizzling on the grill.

Feb 4 - Scallops Shells in Art

Scallop imagery shows up more often than you might realize: Shell Oil chose this most quintessential of shell shapes for its logo, and a "scalloped edge" is a series of repeated curves reminiscent of the most common types of scallops. But perhaps the most famous scallop image is that in Botticelli's "Birth of Venus"

In this iconic painting, Venus is shown arriving on the Isle of Cyprus atop a gilded scallop shell. She apparently caught her scallop shell chauffeur after having sprung from the sea foam created when Saturn threw his father Uranus' genitals into the sea. Hmmm... not the most appetizing scallop thought. But don't worry - we'll have more tasty facts coming up soon, along with a gonad fact. Are you all atingle with anticipation??

Feb 3 - Do scallops really have eyes?

Yes, they do, although they're not like human eyes.

While our eyes (and those of most other animals) have lenses to focus light, scallops' eyes have concave mirrors that focus light onto their retinas (like a telescope). Their vision is likely quite different from ours: rather than clearly differentiating objects and distances, they probably perceive shapes and movements. This enables them to sense predators, which incites them to use one of their OTHER super cool tricks and swim away (via jet propulsion, which we'll discuss in an upcoming fact).

If you want to read more about these fascinating scallop eyes, reach Ed Yong’s article in The Atlantic.

Check out the cool baby blues of Pecten maximus, aka the King Scallop, which occurs in the waters around the UK. Our bay scallops here in the northeast also have blue eyes, which appear in the title of Stalking the Blue Eyed Scallop by Euell Gibbons, which is a great read if you're interested in foraging wild foods.

Image is courtesy of Matthew Crummins via Wikimedia Commons. Also if you want to see a scallop SWIM and see the eyes up close, watch the Hakai Wild video below.

Feb 2 - Why are some scallops orange?

Well, that’s a good question. The answer is that what we think of as the “scallop” is actually just one part of the animal: it’s the adductor muscle, and in scallops it acts as a storehouse for energy (think of it as the scallop’s beer belly). Female scallops need a carotenoid to generate their roe, and if they happen to have an excess of it they store it in their adductor muscle. So if you get a bright orange scallop it’s most likely a female. These scallops are prized by fishermen, who call them “pumpkins” or “butterscotches” and they’ll often pop them right in their mouth because they’re super sweet.

Feb 1 - How do you freeze scallops?

Scallops freeze exceptionally well. If you want to freeze your scallops (we recommend consuming or freezing within 7 days of the harvest date), be sure to put your fresh scallops in an airtight bag, removing all air, and placing them flat in the freezer. Don't stack bags on top of each other - you want them to freeze as quickly as possible so air circulation is important. Thaw in the refrigerator for 24 hours before using.

Where do scallops live?

Scallop species exist around the world. Sea scallops are found off the coast of Canada and the Northeastern U.S. all the way down to North Carolina. There are also bay scallop fisheries close to shore in Massachusetts, Rhode Island, New York, North Carolina and parts of Florida.

Sea scallops and bay scallops are not the same thing.

There are MANY species of scallops around the world. In the northeastern U.S, we have two species: the sea scallop, Placopecten magellanicus, which tends to live in deeper waters; and the bay scallop, Argopecten irradians, which tends to live in shallower inshore waters. But just to keep things interesting, Maine sea scallops live inshore, so they’re often sea scallops that live in bays. Masterclass tells us about the differences and similarities between the two scallops.