What is the difference between scallops with thorns and scallops without thorns? Which one is more delicious, scallops with thorns or scallops without thorns?

Scallops are a kind of shellfish that we often eat. They are usually cooked with vermicelli and mashed garlic. They are very delicious and rich in protein. Scallops have smooth and rough shells. So what is the difference? Which one tastes better?

What is the difference between scallops with spines and without spines?

There are three types of scallops farmed in the north: Chlamys farreri, Bay scallops, and Yezo scallops. The thorny scallops are Chlamys farreri, and the thorns are the spines on the radial ribs of the shell. The Chlamys farreri and Bay scallops sold on the market are generally smaller than Yezo scallops and are relatively cheaper.

Chlamys farreri is commonly known as dried scallops and sea fans. It is naturally distributed along the coast of northern China, the coast of western North Korea and the coast of Japan. It is the only indigenous species of farmed scallop in northern my country and is mainly farmed along the coasts of Shandong, Hebei and Liaoning.

Bay scallops and Yezo scallops are alien species. Bay scallops, also known as Atlantic inland bay scallops, are native to the United States; Yezo scallops were introduced to my country from Japan. Yezo is the ancient name of Hokkaido, Japan, hence the name of Yezo scallops.

Which one is better, scallops with spines or without spines?

The "adductor muscle" of the smooth-surfaced bay scallop is relatively large, that is, the scallop cubes are relatively large, but the umami taste is not as delicious as the thorny ones. There is no foot thread, the scallop body is relatively large, the utilization rate is high, and it is often used as a processed product.

The thorny "Chlamys farreri" has radial grooves on the surface of both sides of its shell and is quite prickly. It is mainly grown in the mountainous areas of Yantai, Penglai, and Dalian in Shandong Province, especially in Penglai, where it has a long history of breeding and consumption, with records going back 5,000 years.

When it comes to everyday seafood, Chlamys farreri is the most delicious.

How to stir-fry scallops

Stir-fried scallops with chives: 1. Heat the fresh scallops in a pan until most of them open. When they are slightly warm, you can remove them by gently rubbing them with chopsticks and rinse them lightly with water. Remove the chives from the leaves, wash them, drain the water and cut them into inch-long pieces.

2. Heat the pan with cold oil, add onion, ginger, and chili and stir-fry until fragrant. Then add the scallop meat and stir-fry until fragrant. Then add the leek and stir-fry. Add salt to taste. When it becomes soft, it can be served.

Note:

1. If possible, use fresh scallop meat. It is troublesome to get fresh scallop meat by yourself.

2. When stir-frying scallops with leeks, only season with salt. Do not add other seasonings to avoid other flavors affecting the taste.