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| Queen Scallops |
| Chlamys delicatula |
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Product Description:
Queen Scallops are a smaller variety of scallop and are usually sold in shell. They have the roe attached and have briny flavour.
With their white, pink, yellow or orange shells Queen Scallops make a visually appealing addition to any dish and can be served in a variety of seafood dishes, such as chowders, with pasta, tossed through risotto, cooked in creamy sauces or barbecued on kebabs with peach slices.
Do not overcook. As with other shellfish this will cause them to become tough.
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Suited Cooking Methods:
Steam, Poach,Sautee,Bake, Grill-BBQ |
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Suggested Wine accompaniment:
Choose a spicy Traminer or nice Riesling. |
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| Storage, Handling & Defrosting Recommendations: |
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| Frozen scallops should be kept as close to - 18°C as possible. They can be defrosted and cooked or cooked from frozen.
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| Recipes: |
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Southern Scallops with Wine and Sour Cream Sauce
Ingredients:
50g butter or light olive oil
1 clove garlic crushed
1 medium onion chopped finely
4 tomatoes peeled, seeded and chopped
Salt to taste
freshly ground black pepper
500g Southern Scallop meat
2-3 tblsp.. white wine e.g Reisling Chenin Blanc
1 carton sour cream
Method:
Melt butter in saucepan
Gently fry garlic and onions until soft but not brown
Add chopped tomatoes and peppers and season to taste
Simmmer uncovered for about 10 minutes
Add Southern Scallops and white wine and simmer very gently for a further 5 minutes
Just before serving add sour cream
Heat but do not boil........if boiled sauce will curdle
Serve as an entree in small bowls
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