The name "scallop" is derived from the Old French escalope, which means "shell".
Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red or white and soft.
In Western cuisine, scallops are commonly sautéed in butter, or else breaded and deep fried. Scallops are commonly paired with light semi-dry white wines.
However, when being creative like chef Karina, you will use seared Scallops over Jose cuervo-jalapeno butter cream sauce topped with mango and pink papaya salsa. I found myself savoring each scallop for an average of 5 minutes each. Needless to say, a full hour was spent enjoying this incredible dish. I encourage everyone out there to come and try Karina's Killer Scallop dish.