What's good to eat this week?

HOME

 

 

 

UK/Ireland
Canada/USA

 

________________________________________________________________________

 


Scallops

 




 


eat
scallops

Scallops are a seafood like no other: mild, sweet-flavored morsels with a satisfyingly firm, yet fine, texture.

They're great with robust flavors - try them with Oriental flavors such as ginger, chili or lemongrass (see PICK OF THE RECIPES).

HISTORY

Archaeological findings show that scallops have been eaten by humans for thousands of years, although until the advent of modern fishing techniques (scallops are usually found on seabeds) they formed a small part of the diet of opportunistic seaside foragers.

Today a number of species are found in waters around the world and scallops are esteemed in seafood-eating cultures everywhere

Throughout North America scallops are mostly harvested by dredging. Aquaculture production (scallop farming - common in China and Japan) is increasing as techniques and yields improve and wild stocks decline. There is also a growing market for hand-dived specimens.

BIOLOGY

Scallops (like mussels and oysters) are bivalve molluscs. They are found on sandy or muddy sea beds and feeds by filtering microscopic organisms from the surrounding sea water. Most scallops are hermaphrodites and spawn twice a year.

The edible part of the scallop is the pale adductor muscle and orange roe (coral). The muscle is used to rapidly open and close the scallop's two beautiful fan-shaped shells (as used in the Shell oil company's logo) enabling it to propel itself by expelling water.

NUTRITION

Scallops are rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper. They are also an excellent source of protein, phosphorus and selenium.

TIPS

BUYING
Scallops are usually sold removed from their shells as, unlike mussels or oysters, only part of the scallop is eaten. Look for plump, firm, moist scallops with a sweet aroma. Some scallops are soaked in water; this increases their weight but impairs flavor and texture. Unsoaked scallops should be creamy or slightly off-white; soaking tends to produce overtly white scallops.

Choose (pricier) hand-dived scallops if you want to support a more environmentally-friendly and sustainable fishing method; dredging tends to damage the sea bed.

STORING
Scallops are highly perishable and should be refrigerated as soon as possible after purchase in an airtight container. They are best enjoyed the same day but will keep for a couple of days. Scallops freeze fairly well - this causes some loss of moisture and flavor but previously frozen scallops are still excellent in soups or stews.

PREPARING
Cooking scallops to perfection takes some skill (or luck) as over-cooking can quickly result in tough scallops. Scallops are cooked when the the flesh is opaque and just firm. Slicing scallops into two thinner discs can help by aiding uniform cooking and is recommended for particularly big scallops.

OTHER STUFF

Scallop shells feature concentric rings. One ring forms each year, so the number of rings on the shell indicates the age of the scallop.

PICK OF THE RECIPES

 


in season:

january
february
m
arch
april
may
june
july
august
september
octob
er
november
december

main regions:

Atlantic Coast

 

 

Bowl Food

How to Eat: The Pleasures and Principles of Good Food

Stuff We Like

 

ONLINE

IN PRINT

 
   
 
©2006-2010 eat the seasons