Scallops are a quick-cooking seafood that have been a staple in coastal diets for centuries.
Found the world over, scallops are small shellfish that can be cooked in various styles and ways. Notable for having two meats in one shell, the adductor muscle, known as the scallop and the coral which is a soft red-white meat, these shellfish are often saut ed or deep fried. Scallops can even be used with sushi. A less common, but equally appetizing way to serve scallops is on their shell. Preparing scallops on the shell is not too difficult, but as with all shellfish, the proper technique must be used to ensure that your meal is safe as well as delicious. Add this to my Recipe Box.
Instructions
Opening
1. Grip part of the shell in one hand with a hand towel.The front part of the shell, or the "mouth" of the scallop should be facing outwards, with your hand on the "hinge" of the shell. Scallop shells are usually recognizable for their rigid, fan-like shells and soft colors. Adult scallops are generally 3 1/2 inches across, but you may often find larger ones.
2. Insert the oyster knife into the front of the scallop shell. This may take a little wedging and it may also help to start on one of the ends of the "mouth." Once the tip of the oyster knife has been pushed into the scallop, scrape across the top of the shell's edge from one end to the other.
3. Pry open the rest of the shell gently so you don't damage the meat. Scallop meat is known for it's chewy texture and savory sweet taste.
Cleaning
4. Remove the coral meat around the scallop using your hands. The coral is uncommon in many Western recipes, and may be tossed if is not specifically called for in the recipe.
5. Rinse off the scallops that are still attached to their shells under cool water. Picking out any extra innards, use the oyster knife if necessary to clean the shell around the scallop and remove any meat beside the adductor muscle.
6. Place the cleaned scallops on a paper towel after cleaning off any grit. Don't leave the scallops soaked in water which may dampen the flavor.
Cooking
7. Scallops retain the most flavor when served soon after preparation.
Move the scallops from the paper towel into an oven-safe pan. Scallops in the shell are often broiled or baked. A simple recipe may call for basic garnishes such as sea salt and black pepper, then drizzled in olive oil.
8. Garnish the shells as needed, then place the pan in the oven to bake or broil. Scallops in the shell may be served with a sauce, such as white wine or cilantro sauce.
9. Serve immediately. The scallops may also be topped with melted cheese, parsley or bread crumbs.
Tags: oyster knife, adductor muscle, around scallop, paper towel, part shell, Scallops shell