Calories in Scallops, bay, Patagonian

What makes scallops so powerful?

Scallops are among the few bivalves that can swim, propelling themselves by rapidly clapping their shells together and expelling water in jet-like bursts. The adductor muscle—the part sold and eaten as "scallop"—powers this explosive movement, which explains why it is exceptionally lean and protein-dense. Scallops also possess dozens of simple eyes along the edges of their mantles. These eyes lack traditional lenses; instead, they contain mirror-like structures made of crystalline guanine that focus light onto a layered retina, enabling the animal to detect shadows of approaching predators and trigger escape responses. Patagonian bay scallops (Zygochlamys patagonica) inhabit cold continental shelf waters off southern Argentina, where they form dense aggregations on gravel and shell seabeds. They are considerably smaller than Atlantic sea scallops and are harvested commercially through managed dredge fisheries. Their cold South Atlantic environment contributes to a firm, sweet flesh that firms up quickly when cooked.