Okay, what the fuck is a scallop? I mean, we all can probably describe them; these little white lumps of...nondescript...sea...meat. Truly though, are they fish? Are they plant material? How are they farmed? Where do they come from? I mean, the only thing we know about them is that they're great sauteed in butter. They're the ocean's answer to mystery meat. Plus, they have no distinctive flavor of their own. Scallops.
In unrelated matters, Muslims need to smoke a little more pot. Apparently, they've gone and got their sari's in a twist over a few silly cartoons. They're all upset because some Dane or someone drew a picture of their God, an act violating their religious law. What I don't get it, why they're all so damn bent out of shape about someone outside their religion breaking Islamic law. I mean, most Christians and Jews hold the Ten Commandments as part of their religious law - and yet I can turn on my TV and watch shows about people who violate those laws all the time. I'm not catching any fatwa's in the local church bullitens around here, regarding the organization of a Baptist militia who will fight to have networks apologize to them for such transgression against Baptist 'law'.
I guess what I'm trying to say is, we'll tolerate religion is an much as we will allow you to do your thing. But don't expect us to design our society around it's pillars. Mostly because we're not into the whole stoning of women and owning of slaves.
In an even further unrelated matter, my car should finally come out of the shop next week. It'll be the culmination of easily 8 weeks of waiting and working. The motor came hand built all the way from Honda's factory in Saitama, Japan. It's gonna be sick.
Scallops are mollusks with two hinged shells (bivalves) which filter their food from the surrounding water. Scallops differ from oysters, clams and mussels in their ability to "swim" short distances by the rapid snapping of their shells. This ability develops an oversized muscle referred to as the scallop adductor. The adductor muscle, shaped similar to a marshmallow, is the primary edible portion of the scallop.
The texture of fresh raw scallop meat should be firm and smell pleasing and mild. A healthy scallop whose shell is open should close tightly when tapped.
Unscrupulous markets and restaurants have been known to substitute stamped large deep sea scallops for the smaller, more delectable bay scallops. Worse yet, some substitute shark or even rays for scallops. Beware if the scallops are all of exactly uniform size and shape. This is an indication the producer may have cut out the scallops from larger, less tender deep sea scallops, shark or ray, much like one would use a cookie-cutter.
Most people wouldn’t recognize a real scallop if they tasted one. They are extremely rich and it’s hard to eat more than two or three.
Fake scallops are as common as ersatz crabmeat. Truly, the hot dog of the sea.