Common name for marine bivalve molluscs in the family Pectinidae; widely distributed in intertidal zones and deeper waters of the Atlantic and Pacific oceans. Most species are valued for the flavour and texture of flesh, which has a distinct, sweet odour when fresh and is creamy white or slightly orange in colour; normally, only the large adductor muscle is eaten. Commercially important species include Pecten maximum (great scallops), P. yessoensis (Japanese scallops) and Chlamys opercularis (queen scallops).