Scallops are bivalve mollusks with large, hard, white shells marked by radiating ribs and concentric growth rings. The entire scallop is edible, but it is the marshmallow-shaped adductor muscle that hinges the two shells, that is typically eaten in the US. In most other countries, scallops are eaten with the roe attached to the adductor meat. Scallops are classified into two broad groups; bay scallops and sea scallops.
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