Scallop

Also called escape, fan shell or comb shell.

a marine bivalve mollusk of the family Chlamydae, especially of the genus 〔Pecten〕. There are about 5 genera and subgenus and more than 4 species in this undergraduate course. Worldwide distribution, found in intertidal zone to deep sea. The shell is fan-shaped, but the butterfly hinge line is straight, and there are wing-shaped protrusions at both ends of the butterfly hinge. The size is about 2.5? 15 cm (1? 6 inches) or more. The shell is smooth or has radiating ribs. Ribs are smooth, scaly or nodular, and the color is bright red, purple, orange, yellow to white. The lower shell is lighter and smoother. There is a large adductor muscle. There are eyes and short tentacles on the edge of the mantle, which can feel the change of water quality, and the shell is located between the two shells like a curtain when it is opened. Scallops are commonly found in sand or fine gravel in clean sea water. Feeding on tiny creatures. Collect food particles by cilia and mucus and move them into the mouth. Can swim, the double shell beats intermittently, spouts water, and pushes itself forward by its reaction force. Eggs and sperm are discharged into water for fertilization. The hatched larvae swim freely, and then the larvae are fixed at the bottom of the water to develop, and some can crawl. Post larval formation, foot silk gland, used to fix on other things. Some are attached to life all their lives, while others swim freely in the middle.

Starfish is its most important enemy. It will be surrounded by wrists, and its shell will be opened by tube foot adsorption, and its stomach will be turned out to digest its soft flesh. Primitive people ate scallops and used shells as utensils. In the Middle Ages, the pattern of the shell of the pilgrim scallop (P. jacobaeus) became a religious symbol (Chapter of St. James). The large adductor muscle of scallop is edible, and it is mainly produced in the northeast of Georges Shoal in Massachusetts and Fendi Bay (New Brunswick-Nova Scotia). Sea scallop (Placopecten magellanicus, namely giant scallop and deep-sea scallop) is produced in New England and eastern Canada. There are also common species here, such as Gulf scallop (Aequipecten irradians) and scallop (A. opercularis), which are edible shellfish in the British Isles and also used as bait.

Scallops have two shells, which are almost equal in size. The shell surfaces are generally purplish brown, light brown, yellowish brown, reddish brown, apricot yellow and grayish white. Its shell is like a fan, so it naturally got the name scallop. The inside of the shell is white, and the muscles in the shell are edible parts. Scallops have only one adductor muscle, so they belong to monocylindria. Closed-shell muscles are white, tender, delicious and nutritious. After the obturator muscle is dried, it is "scallop" and is listed as one of the eight treasures.

It is widely distributed in all sea areas of the world, and the tropical sea is the most abundant. About 45 species have been found in China, among which Chlamys farreri in the north and one in the south are swimming to avoid being preyed by starfish. Chlamys farreri and Helianthus longicostatus are important economic varieties.