Scallop recipes
information
The scallop is very tender, with a high natural liquid content, and great care should be taken when cooking. Allow the shellfish turn from translucent to solid white over a low heat in a little white wine or seasoned milk; if they must be heated in a sauce, add them at the last possible moment to prevent toughening and shrinkage.
queen scallops
These smaller versions of scallop are usually sold shelled and frozen. Cook in the same way as larger scallops, using minimal heat. Queen scallops are excellent dipped in batter or egg and breadcrumbs, and briefly deep fried.
There are several ways in which scallops may be featured on the menu: shallow-fried, plain or breadcrumbed; for breakfast with bacon; as part of a shellfish cocktail or a vol-au-vent filling; in a border of duchesse potato, coated with a sauce and gratinated. All the sauces associated with shallow-poached fish may be used either glazed or unglazed.
Scallop shells are also used for presenting other dishes, with or without the scallops. The dish should then be worded on the menu as 'en Coquille', together with the name denoting the main item and sauce used, e.g. Scallop Shell of Cod in White Wine Sauce - Coquille de Cabillaud, Sauce Vin Blanc Glacee. It is necessary to wedge the filled shells together on a tray to stop them rolling around.
To open, place the scallops on the side of a hot stove, or on a heated hotplate, where they will soon open of their own accord. Remove from the bottom shells and discard the frill, leaving the white centre and red tongue. Wash under cold water, then cook by simmering in a little milk with sliced onion, herbs and seasoning, or in a white wine court-bouillon for 5 minutes. Keep the lower shells for presenting the shellfish. If overcooked scallops become firm and rubbery.
