Scallops are one of the more popular types of shellfish in many places around the world. As with many fish dishes, there are several ways to cook and serve them. Before beginning to prepare any recipe, it is necessary to clean the fresh shellfish. Here are some tips on working with fresh scallops as well as with frozen product.
The first step in using scallops is to remove the meat from the shell. There are actually two kinds of meat included in each scallop. The adductor muscle is the portion normally identified as the scallop proper, and is meaty and white in appearance. The roe or coral is the second meat section and normally is soft and somewhere between red and off white. It is not unusual in many western scallop recipes to use only the scallop and toss the roe. However, in some parts of the world, the two meats are extracted from the shell and separated for use in different dishes.
After the meat is removed from the shell, the scallop is usually sliced into two parts. Rinsing the meat is sufficient to finish the cleaning process. However, do not soak them in water, as this will dilute the taste. Instead, place the scallops on a paper towel and allow them to dry as you look through fish recipes for a way to cook the shellfish.
One thing to keep in mind is that fresh scallops should be cooked soon after they are removed from the shell. Fortunately, shellfish of this type does not take very long to cook through. A simple approach is to place them in a frying pan along with butter and seasonings of your choice. Gently toss the scallops, allowing the seasonings and butter to coat and slowly sear the meat. Once seared, they can combined with a cream sauce and served over pasta.
Baked scallops are also a quick and easy option. The shellfish can be covered with a light coating and placed in a baking dish. They will cook quickly and the coating will provide a crunch that is somewhat like the texture of fried popcorn shrimp. Baked scallops can be served along with a garden salad and provide a tasty meal that is light and nutritious.
Scallop salad is also an option. A basic recipe for the salad would include green peppers, onions, and tomatoes. These three ingredients are chopped and combined in a mixing bowl. The shellfish is pan seared to unlock the flavor and added to the bowl. As a binder, it is possible to prepare a simple oil and vinegar dressing or use a commercially packaged Italian dressing. After tossing the ingredients, serve the salad on a bed of lettuce leaves and garnish with chopped black olives.
Cooking scallops is a great way to enjoy seafood without having to go through a lot of work. If fresh ones are not available, the frozen variety will work in many situations. However, frozen scallops do tend to work better in recipes that include a sauce.
