have less flavor and lose large amounts of
liquid when heated. Untreated scallops have a
duller, off-white appearance with pink or
orange tones.
In the kitchen, the cook sometimes needs
to separate the large, tender swimming muscle
from the adjoining, smaller, tough catch
muscle that holds the two shells shut. When
sautéed, scallops quickly develop a rich brown
crust thanks to their combination of free
amino acids and sugars, which undergo
Maillard reactions.
Squid, Cuttlefish, Octopus The cephalopod
group are the most advanced of the molluscs,
with their mantle turned into a muscular body
wall and the remnants of their shell within
(the term means “head-foot”: the foot muscle
is near the head). The octopus, species of
Octopus and Cistopus, has eight arms
clustered around its mouth with which it
clambers along the bottom and seizes prey;