 Seafood treats: scallop recipes
Added: 01/24/2006 |
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Cooking and preparation tips are essential for home cooking especially when it comes to seafood and especially when we're talking about mollusks. Scallops are one of the most delectable foodstuffs to come from the sea. Not much more expensive than other bivalve mollusk cousins, they are so rich, sweet and tender that a little goes a long way.
Scallop recipes vary from main dishes, appetizers, salads, to soup recipes. Learn how to spot a true scallop, its history, and try some new scallop recipes using this seafood treat. The word scallop comes from the Old French escalope meaning "shell". With the advent of new equipment in 1965 able to process deepwater mollusks, calico scallops became a major harvest off the shores of North Carolina and Florida, with catches averaging 12 million pounds a year between 1984 and 1994. There are many varieties of scallop, ranging from the tiny, tender bay scallop to the larger, less tender deep sea scallop. The entire scallop within the shell is edible, but it is the adductor muscle which hinges the two shells that is most commonly sold and consumed by the general public. Scallop recipes may use bay scallops, sea scallops, and calico scallops. Don't overcook scallops or they become tough and rubbery. Oysters can often be substituted for scallops. Feel free to modify any recipe to personalize it to the needs of your particular family. Probably the most famous scallop dish is Coquille St.-Jacques (Scallops with Orange Saffron Sauce). Here's its recipe: 36 large sea scallops; 4 ounces clam juice; 16 ounces orange juice; 8 ounces heavy whipping cream; 6 ounces whole butter, softened; 1/2 tsp saffron; salt and pepper; Sprigs of fresh herbs; 1/2 red bell pepper, finely diced; flour; oil for cooking. Remove small muscle from scallops, rinse well, drain and pat dry. Begin warming oil in large sauté pan. Set scallops out on work area and sprinkle with salt and pepper. Dredge in flour. Make sure oil is very hot by sprinkling in a little flour. Shake excess flour from scallops and place, one at a time, flat side down in hot oil. Sear this side well, then turn with tongs to sear the other side. Remove from pan and keep warm. Pour orange juice and clam juice into hot pan and reduce by half over high heat. Crumble saffron into reduction, then add cream. Reduce again by half. Remove from heat, whisk in butter a little at a time. Return sauce to low heat while re-warming scallops in oven. Pour a little sauce on each plate and place 6 hot scallops in sauce. Garnish with diced red peppers and fresh herbs. Serve immediately. Among numerous scallop recipes is Shrimp and Scallop Stew Recipe. The ingredients: 2 large leeks, white and light green parts only, washed; 2 tablespoons olive oil; 2 teaspoons chopped garlic, about 3 cloves; 1 jalapeno pepper, seeded and finely chopped, or less to taste; 1 medium carrot, peeled and cut into a 1/4-inch dice; 3/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; 1-1/2 teaspoons salt; 1-1/2 cups chopped tomatoes, with juice; 1 cup dry white wine; 3/4 pound medium shrimp, shelled deveined, tail section left on; 3/4 pound sea scallops or large bay scallops, muscle removed; 3 tablespoons fresh cilantro leaves, coarsely chopped. Preparation: Slice leeks in half lengthwise and cut into 1/2-inch dice. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro.
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