Learn the basics of this delicious shellfish, from their appearance to their residence, the most important thing is: the best way to cook them.
Scallop is a bivalve mollusk, which means that the internal muscle is surrounded by two shells, similar to oysters, mussels and clams. Inside the shell, the scallop has a white adductor muscle (the part we eat) that can open and close the shell, as well as a bright orange part called coral. The cooked muscles are round and tender, with both a slight sweet taste and a salty taste. Coral is also edible, but it is usually not eaten in the United States. There are two types of scallops: bay scallops and sea scallops. Bay varieties are smaller (about the size of a dime) and tenderer, while sea scallops are larger and grow to two inches.
What Are Scallops?
Scallops are a type of shellfish called bivalve shellfish. The part commonly eaten in the United States is used to open and close the muscles of shells, but in other parts of the world, orange flesh corals or roe are also often eaten. The two most commonly sold scallops in the United States are bay scallops, which are small and sweet, while sea scallops are larger.
Unlike clams, mussels and oysters, scallops die quickly when harvested, so they are usually sold in shelled and frozen form. If you are lucky enough to find live scallops in the shells, they should have a clean ocean smell (not fishy), and the opened shells should close when struck, which indicates that the scallops are alive.
However, you are more likely to encounter frozen scallops at the seafood counter. Frozen scallops should not be mushy or dry. Bay scallops should be light pink to light orange, sea scallops should be cream or light pink.
When is the scallop season?
Scallops reach their peak harvest in late autumn and winter. They are usually available year-round, but look for the freshest fish in the last few months of the year.
What do sea scallops look like? Live scallop photos
In the ocean they look like this - they open and close their shells to “swim” away from predators (like divers) - it can be quite amazing to be caught up in a shoal of clacking scallops.
How to Cook Scallops?
Scallops are usually eaten raw, quickly grilled at high temperatures, or baked in the shell. It is called hotategai in sushi restaurants. The raw meat is sweet, clean, slightly salty, and has a fine texture. Scallops are often paired with pork products such as sausage or bacon.
Avoid cooking scallops for a long time, as this will make the meat firm and elastic. If grilling scallops, be sure to make the pan nice and hot, and make sure the scallops are as dry as possible before adding to the pan; otherwise, they will steam instead of getting the mouth-watering brown crust. Scallops are also often grilled-when placed on kebabs and grilled briefly, they are a delicacy and an excellent alternative to traditional kebabs.
When cooking scallops, it is important to note that the methods of bay scallops and sea scallops are slightly different. The texture of sea scallops is more chewy and more suitable for burning to create just the right crispy appearance. The sweeter and more refined bay scallops cook quickly and are best for quick frying, roasting, and gentle boiling. Barbecuing can bring delicious results to two kinds of bivalves. Be sure to use skewers to avoid losing any precious scallops and make it easy to flip. Be sure to pat the scallops dry before throwing them on the grill. If prepared properly, both of these scallop varieties can provide soft, sweet and salty delicacy, and only need a simple preparation to shine in the dishes.
Cilantro Scallops Recipes
Before a quick grill, put the scallops in a spicy, vibrant combination of garlic, lime, soybeans, and crushed red pepper.