Scallop recipes


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Scallops are used in various types of cuisines around the world. These can be cooked in many ways including grilling, sautéing, broiling, stir frying, baking, etc and one can enjoy dozens of luscious scallop recipes. One must take care not to overcook them to enjoy the delicate moisture and texture as well as natural flavor.

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Scallop recipes

  1. 1. Scallop RecipesFor those who are queasy about the appearance of certain seafoods like crustaceans(shrimp and lobster) and mollusks (oysters and mussels), the scallop has a morewelcoming appearance both with its brightly colored fan-shaped shell and the whiteand round uniformly-shaped meat inside. The tender fleshy texture and ocean freshsweet flavor of these fresh mollusks are often enjoyed even by those not particularlyfond of seafood.The Atlantic sea scallop caught off the waters of the northeastern United States andeastern Canada makes up a significant percentage of the catch of this bivalve. Theremainder of the world production is divided among Japan and China which produceboth wild and cultivated scallops. Wild caught scallops are predominantly gatheredusing dredges or bottom trawls though some countries still employ manual harvestingmethods, hand caught by divers from the ocean floor.Environmentalists are more accommodating towards this more eco-friendly way ofgathering because dredges can damage underwater ecosystems by destroying coralformations and catching other marine life not to mention immature scallops not yetready for consumption. Rampant unmonitored harvesting could deplete futureproduction of this widely popular and sought after seafood.Scallops possess two types of meat namely the adductor muscle which is the white,firm and meaty portion, and the soft white or red “roe”, also called the "coral".Markets usually sell them with the adductor muscle still intact in the shell. This is amore prized ingredient and is carefully prepared oftentimes using the shell in thepresentation. For mass production and export, scallops can be frozen without anyadditives or treated with chemical salts that enable them to absorb moisture prior tothe freezing (thereby getting a better price per unit weight).For raw dishes like ceviche and sushi, it is highly recommended to go for fresh. Samegoes for salad dishes and grills. Dried salted scallop called conpoy is widely used inCantonese cookery and is a main ingredient in X.O. (extraordinary) sauce combinedwith other dried seafood, chili, garlic, onions and oil. It is a great flavoring forvegetable, meat and fresh seafood dishes. When using this sauce which is savory,sweet, salty and spicy all at the same time, go easy on the salt.
  2. 2. For western dishes, these are used in a wide variety of applications from soups toappetizers to entrees. In countries with no coastline that have to rely on itsimportation, these can be a pricey menu item and are often prepared with extra careand gourmet ingredients.Bacon-Wrapped ScallopsAn excellent appetizer or side dish, this dish is quick and easy to prepare.Servings: 4Preparation Time: 10 minutesCooking Time: 10 minutesDifficulty Level: EasyIngredients:20 prepared fresh scallops (or defrosted, frozen scallops), 3 tablespoons freshlysqueezed lemon juice, 20 strips of bacon, Salt, Freshly ground pepper, Tartar sauce(optional)Preparation Instructions:Preheat the broiler to medium. Sprinkle the prepared scallops with the lemon juice.Season with salt and pepper. Stretch the bacon a little, then wrap one piece aroundeach scallop. Run a toothpick through the bacon and scallop to keep the bacon inplace. Cook under the broiler for 5 minutes. Remove the scallops, turn, and cook foranother 5 minutes or until cooked through. Serve with tartar sauce, if desired.
  3. 3. Leeks and ScallopsThis simple dish combines the classic flavors of sea scallops, leeks, white wine andvermouth.Difficulty Level: AverageIngredients:12 fresh scallops, 8 leek whites, 4 tablespoons butter, Sea salt, Pepper (freshlyground), 2 shallots (minced), 2/3 cup dry white wine, ¼ cup dry vermouth, 2/3 cupheavy cream, 1 bunch flat leaf parsley (chopped)Preparation Instructions:Remove the tough skin around the whites of the scallops. Wash under running waterand cut the scallops in half. Pat dry. Slice the leeks into long strips measuring about 2in. in length. In a saucepan, place 2 tablespoons of butter, a little salt, ½ cup water,and the leeks. Cover and simmer for about 20 minutes. In a separate saucepan, heat 2tablespoons of butter until it melts. Sauté the shallots in the butter until tender. Addthe wine, vermouth, and scallops. When the mixture begins to boil, reduce the heat tolow and simmer for 2 minutes. With a slotted spatula or spoon, remove the leeks andscallops from their pans and place on a serving dish. Combine the leek cooking liquidand the scallop cooking liquid and boil until reduced to ½ cup. Add the cream andbring to a boil. Season with salt and pepper. Pour the resulting sauce over the leeksand scallops. Sprinkle with parsley.
  4. 4. Scallops with salsify and trufflesSeared sea scallops are always popular, and this illustrated video will show you, step-by-step, exactly how to make them. Its simpler than you might think! Fresh Trufflesneed to be prepared very carefully to ensure their unique properties are shown to fulladvantage. Their subtle taste and aroma can easily be overwhelmed by strong flavors,so as a general rule we recommend partnering Truffles with mild flavoured ingredientssuch as pasta, rice, potato and egg.Servings: 2Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Crozes Hermitage blancIngredients:6 scallops in the shell, 1 salsify (sometimes called “goatsbeard vegetable”) peeled andblanched, 3 teaspoons shallots, 2 teaspoon red port, 1 teaspoon olive oil, 2 teaspoonsfond blanc (white stock), 1 teaspoon truffle gravy, 1 small truffle, 1 egg yolk, dough(flour and water), 4 teaspoons creme fraiche Decoration: rough salt, anise, roseberriesPreparation Instructions:Brown the shallots in olive oil. Add port. Add cream fraiche and salsify. Season. Addthe stock and truffle gravy. Add diced truffle. Cook the scallops. Cover the bottom ofthe scallop shell with salsify. Add some diced truffle, cream, and 3 scallops. Place somediced truffle on top. Replace the upper shell. Prepare dough by mixing water and flour.Glaze the dough with beaten egg yolk. Cover the shells with the dough. Bake for 6minutes in a 400 degree F oven. Place the shell on a bed of rough salt, and decoratewith star-shaped anise and rose berries. Open the shell and serve.SOURCES: