1. For those who are queasy about the appearance of certain seafoods like crustaceans (shrimp and lobster) and mollusks
(oysters and mussels), the scallop has a more welcoming appearance both with its brightly colored fan-shaped shell and
the white and round uniformly-shaped meat inside. The tender fleshy texture and ocean fresh sweet flavor of these
fresh mollusks are often enjoyed even by those not particularly fond of seafood.
The Atlantic sea scallop caught off the waters of the northeastern United States andeastern Canada makes up a
significant percentage of the catch of this bivalve. The remainder of the world production is divided among Japan and
China which produce both wild and cultivated scallops. Wild caught scallops are predominantly gathered using dredges
or bottom trawls though some countries still employ manual harvesting methods, hand caught by divers from the ocean
floor.
Scallops possess two types of meat namely the adductor muscle which is the white, firm and meaty portion, and the soft
white or red “roe”, also called the "coral". Markets usually sell them with the adductor muscle still intact in the shell.
This is a more prized ingredient and is carefully prepared oftentimes using the shell in the presentation. For mass
production and export, scallops can be frozen without any additives or treated with chemical salts that enable them to
absorb moisture prior to the freezing (thereby getting a better price per unit weight).
For raw dishes like ceviche and sushi, it is highly recommended to go for fresh. Same goes for salad dishes and grills.
Dried salted scallop called conpoy is widely used in Cantonese cookery and is a main ingredient in X.O. (extraordinary)
sauce combined with other dried seafood, chili, garlic, onions and oil. It is a great flavoring for vegetable, meat and fresh
seafood dishes. When using this sauce which is savory, sweet, salty and spicy all at the same time, go easy on the salt.
Gourmet Seafood Recipe
BrouilladeWith Eggs, Tellines And Truffles
Ingredients
1 oz. truffles
0.33 lbs. clams
12 eggs (separated)
salt, pepper
1 laurel leaf
1 branch of rosemary
Preparation Instructions:
1 Crack the eggs and beat them in a bowl with a whisk.
2 Cook the clams in salted boiling water. Use sea water if it is available. Once the water boils, drop the telline. You know
they are cooked once the shells have opened up. At which point remove them with a strainer. Take the clams out of
their shells and place in a dish.
3 Heat butter in a saucepan. Cook eggs, minced truffles, salt, and pepper. Add the clams with the egg mixture to finish
cooking.
4 To make it lighter and smoother, beat egg whites in a separate bowl until foamy and add it to the recipe. Don’t
hesitate to add a little bit of pepper because truffles go very well with pepper.
5 Place scrambled eggs on a serving dish. As a final touch, decorate with bay leaf and rosemary.
Seafood Recipe