A scallop is a bivalve mollusk with a fan-shaped, ridged shell. The edible parts are the sweetish white central muscle and the orange roe. It is quickly seared in butter.
Where It’s Used
“Briefly sear the scallop in butter until both sides are browned.” For pregnant women, young children, older adults, and people with weakened immune systems, cook scallops until the flesh is opaque and firm.
Cooking Tip
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