A marvel of the sea, SCALLOPS
Scallops are from the family of shellfish, and they are widely appreciated in both Western and Asian culture. They are usually categorized as having two type of meat, which of course for business purposes are sold separately. The first is without doubt the most used in our kitchen, the meat itself, consisting of a large white spherical muscle. The other one, is the orange Or white coral, or more known as “roe”. That is also how you can differentiate the male from the female. The white “roe” goes for male, and you know by now, which color is for female.
The main production of scallops come from the North east of the coast of Canada and USA, and some of them produced in China in aquaculture.
As it has been known for centuries as a delicacy, and unfortunately became more popular because of French cuisine, its production has widely diminished from the last century. Few reasons that is, first over fishing of course (who does not eat scallops at fancy dinner!!!!), the second one is by fishing with trawlers (Fish boats), they scrap the sea bed and destroy (like the rest of the world), their natural habits, thus making it difficult for them to get their daily planktons. They are usually bought frozen in two type of packaging, as dry or as wet. Meaning the first category is the best ones you can get, as there were no additives, as for the second, it is usually frozen with sodium (maybe seas slat too!!!), for one reason only, increasing their weigh, thus having us paying more for less.
This is why sometime, we should take the time to educate ourselves in buying food products, as we don’t always get what we pay for.
Rich in savor (sweet and salty at the same time), they are mainly cooked in a simple way, usually with butter or olive oil, in Western culture. And like everybody knows, raw in Japanese culture (does sashimi and sushi, rings a bell!!!). It is also most often used in Chinese culture in a dry form, in which they have a strong smoky flavor like.
There are also endless use for scallops, in cooking or even to do drinks, like I used to do in the past (a bay scallop shooter, with celery and tomato juice).
As always, as our kitchen world evolve, so do we, never letting us rest on how we can improve or create recipes.
Thus in my opinion, SCALLOPS are a true marvel of the sea.
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As one knows, the world of food is endless and I hope my stories interest you.
Culinary yours
David Marteau
Global Chef
www.davidmarteau.com
Author of "Creative Cooking for the Global Kitchen"