Scallop

Scallops are marine bivalve molluscs of the family Pectinidae, in the class Bivalvia and order Pectinida, found in all of the world's oceans but never in fresh water; most are free-living and can swim short distances by rapidly clapping their shells together, and unusually among molluscs, every scallop has a ring of simple eyes around the edge of its mantle that can detect movement and changes in light. The name scallop refers both to the animal and to its edible adductor muscle, the primary meat eaten, while the roe, called coral, offers a different flavor and texture; preparation varies by region, hot buttered pans in French cuisine, sushi and sashimi in Japanese cuisine, and breaded and fried scallops in the northeastern United States. The Atlantic sea scallop remains an abundant, commercially significant species, while some other scallop populations face pressure from overfishing.