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| Sea Scallops |
| Placopecten magellanicus |
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Product Description:
Scallops have drum shaped meat which is shiny translucent creamy white in colour. Depending on their source they may come with or without bright orange roe attached.
Scallop meat is sweet and ranges from mild tasting to briny. They are lean and firm.
Do not overcook. As with other shellfish this will cause them to shrink and become tough. Also avoid overuse of salt.
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Suited Cooking Methods:
Steam, Poach, Deep Fry, 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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Chilled meat must be kept refrigerated - as close to 0°C as possible and must be consumed quickly as they don't have a very long shelf life.
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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Baked Bay Scallops
Yield: 4 portions
Ingredients:
2 stk butter, room temp
1 cup Fresh breadcrumbs
6 cl Garlic, crushed
2 tbl Onion, minced
1/2 cup Parsley, chpd
1/4 cup White wine OR sherry
1/2 x Lemon, juiced
Salt and pepper
2 tbl Oil
2 tbl Onion, diced
1 1/2 lb Fresh bay scallops
1/2 lb Mushrooms, sliced
Method:
Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, and salt and pepper to taste. Form into roll and wrap with waxed paper. Chill until firm, at least 1 hr. Preheat oven 450 F. Grease shallow baking dish. Heat oil in lg skillet over med heat until haze forms. Add diced onion and saute until soft but not browned. Add scallops and mushrooms and salt and pepper to taste and saute briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, 5-10 mins. Serve immediately. Scallops can also be broiled. Place about 3" from heat and broil until bubbly, 3-5 mins.
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