Scallops: .Selecting, Storing &Preparing
Source of Recipe
www.baycooking.com
Scallops are one of the most delectable foodstuffs to come from the sea. Not much more expensive than it's other bi-valve mollusk cousins. The scallop, like the oyster, is a bivalve mollusk. An oysters lives it's life attached to the bottom, while scallops move about by swimming. Scallops swim by snapping their shells together and expelling a jet of water. This action leads to the development of an oversized adductor muscle called the "eye." This sweet-flavored muscle is the only part of the scallop eaten by Americans, but Europeans eat the entire shucked scallop. They are so rich, sweet and tender that a little goes a long way. Beware, however, some unscrupulous markets may try to palm off imposter seafood as scallops. Learn how to spot a true scallop.
There are many interesting ways to prepare scallops, as well as traditional dishes. You can substitute scallops for shrimp, crab or lobster in many recipes as well.
Types of Scallops
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. In the USA, it is the adductor muscle which hinges the two shells that is most commonly sold and consumed by the general public.
Selecting, Storing, and Preparing
You'll find scallops sold are already shucked. They cannot be kept live, since they must scoot around in the water to live. They should not be pure white, and they should never be stored in water! Pure white scallops more than likely have been sitting in and absorbing water or chemicals, losing valuable nutrients and color. Fresh scallops should range in color from pale beige to creamy pink, and the meat should have a clean, fresh smell with a moist sheen. Refrigerate immediately after purchasing. Scallops should be cooked or consumed within one day. Scallops may be poached before freezing in their own stock and stored in the freezer for up to three months. In grocer's freezer cases you may find flash-frozen scallops. It's best to cook scallops briefly via grilling, broiling, sautéing or poaching as overcooking will make them tough and rubbery. Bay scallops are excellent eaten raw in such foods as sushi or ceviche.
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