SCALLOPS EASILY BECOME SOMETHING SPECIAL; PAN-SEARED OR LIGHTLY SAUTEED, THEY'RE THE STAR ON DINNER PLATES.(CNY)

From: The Post-Standard (Syracuse, NY) | Date: February 20, 2008 | Copyright information

Byline: Linda Faus and Danielle Centoni Newhouse News Service

When you're looking for something quick yet special to serve for dinner, scallops are your go-to mollusk.

Actually, the seafood Americans think of as a scallop is the adductor muscle the sea creature uses to open and close its pretty fluted shell. That's why you don't see any, you know, anatomy on the scallop.

Although there are many species of scallops, they are generally categorized into two camps: bay scallops and sea scallops.

Bay scallops are tiny - usually just 1/2 inch in diameter, cork-shaped ...

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