Vieiras, or Portuguese scallops, are a very traditional and popular eat in Portuguese cuisine. Being a seafaring nation historically, we Portuguese have mastered the many delicious ways and variations to cook the fish and seafood that are freshly caught.
Many of Portugal's dishes are fish or seafood based so, today I will be cooking for you some amazing Portuguese Scallops with lemon, garlic and port wine reduction sauce, served with cooked rice.
Clams, oysters, mussels, lobster, squid and a plethora of Atlantic fish are up for grabs on a summer's evening in one of Portugal's Marisqueiras (seafood restaurants) where you can enjoy the grilled catch of the day and a chilled glass of vinho verde.
Pecten jacobaeus, the Mediterranean scallop, is a species of scallop, an edible saltwater scallop, a marine bivalve mollusc in the family Pectinidae, the scallops.
Scallops inhabit all the oceans of the world, with the largest number of species living in the Indo-Pacific region. Most species live in relatively shallow waters from the low tide line to 100 m, while others prefer much deeper water.
Favorite? Novigradske kapešante are traditional scallops originating from Novigrad in Croatia. They're considered one of the tastiest shellfish in the world because they grow in the local marine area where the salty seawater comes into contact with fresh river water.
The United Kingdom is the world's number one producer of scallops. Seafood exports from the UK dominate the European markets.
It is endemic to Australia. Common Scallop, King Scallop, Scallop, Sea Scallop, Southern Scallop, Tasmanian Scallop, Tassie Scallop. Pectinidae (Scallops). Farmed Commercial Scallops are available year-round, with wild mainly available from September to December.
Italians eat scallops (capesante in Italian) in a number of different ways . They are a much-loved antipasto (starter) especially served au gratin. This is usually done with the scallop in the shell and cooked in the oven.
Scallops or Capesante
In Italy are known as Capesante (Holy Shells), or Conchiglia di San Giacomo (St. James Shell). The “Gonad” which is that round coral-orange semicircle next to the adductor muscle, is white for male and orange for female species.
Highlights. Salmon, tuna, cod, hake and sardines are the fish species most commonly consumed raw in Portugal.
Portugal has a long coastline and a long history being seafarers. It's no surprise that the Portuguese know all the best ways to cook fish and seafood. The best seafood in Lisbon is some of the best anywhere.
Lying on the western coast of the Iberian Peninsula, Portugal is a haven for seafood. You get a prawn there called carabinero, which is red in colour because of the pink plankton it eats. The carabinero is cooked simply with olive oil, garlic and fresh piri piri chilli, and finished off with cilantro.
Bacalhau is indeed one of the most popular fishes used in Portuguese cuisine, along with sardine and tuna.
The lagosta, or spiny lobster, is considered by many as the queen of Portuguese seafood, although many prefer its cousin, the lavagante. The cold waters of the Atlantic make Portuguese spiny lobster's meat sweeter than of those from the Mediterranean.
Summertime is the perfect time of the year to catch billfish, spearfish, blue marlin, white marlin, tuna, carp, and trout. Such species of fish as amberjack, bass, carp, bluefin tuna as well as blue marlin and white marlin are active during the fall months.
The most numerous scallop species are found in the Atlantic Ocean, especially along the Eastern United States and Canada. Other large scallop fisheries are found in the Sea of Japan and off the coasts of Peru and Chile in the Pacific Ocean. Ireland and New Zealand also have significant scallop fishing industries.
Putting aside the obvious size difference—three times larger than bay scallops, to be exact—sea scallops have a chewier texture as well. These mollusks are caught in waters up to 200 meters deep off the East Coast year round, though are most readily available in the fall and winter.
Today though, France uses scallops for more gustatory experiences! Most common is the classic Saint Jacques à la créme, a beautifully balanced dish made with seared scallops, de-glazed with either white wine or cognac and then reduced with a cream.
Commercial scallops are caught in the Bass Strait Central Zone Scallop Fishery, in the Bass Strait between Tasmania and Victoria. Commercial scallops are also caught in the Victorian and Tasmanian managed scallop fisheries that lie within 20 nm of their respective coasts.
Contributor's comments: In Newcastle NSW, a scallop is basically what is known in S.A. as a potato cake or a potato fritter. A thin slice of potato dipped in batter and deep fried.
What spud lovers in New South Wales, the ACT and Queensland all call a potato scallop, other Australians refer to as a potato cake or even a potato fritter. Some parts of southern NSW will refer to it as a potato cake, along with Victoria and Tasmania.
Scallops are rich in omega-3 fatty acids, healthy fats that can balance your cholesterol levels, reducing your heart disease risk. The high magnesium content in scallops can contribute to heart health as well. This mineral helps relax blood vessels, which can lower your blood pressure and improve circulation.
The Rusty Spoon explains that fake scallops can be made from another type of fish (like skate or shark) cut and flavored to taste like the bivalve. Or, they can be made from surimi, which Healthline describes as a seafood paste made from mashed pollack that's also used to make imitation crab meat.