How To Cook Scallops - Six Scallops Recipes

Author: Chef George Krumov


Scallops are highly prized and delicious seafood. In fact, the scallops are one of the most popular bivalve mollusks, because they can be found in all the oceans. They are also the only mollusks that can swim actively and migrate.

Unlike in other mollusks, where the adductor muscle is usually discarded, in scallops that is the edible part. The adductor muscle is the one that opens and closes the scallop shell. Since the scallops are very active, their adductor muscle is well developed. And, if you have never seen a scallop shell, just think of the logo of "Shell Oil Company", which is a decorative scallop shell.

Scallops are usually sold frozen out of the shell, although some specialty fish stores sell also whole scallops and fresh scallops as well. Scallops do not have the fishy smell of other seafood products. In fact, scallops have a very delicate flavour, and when prepared right their texture and taste are unparalleled.
Some of the most famous recipes with scallops are Coquilles St. Jacques and Bacon Wrapped Scallops. They can also be used in Italian pasta or seafood risotto, Japanese sushi or sashimi, made to ceviche, gratineed with garlic butter, grilled, pan-seared and so on. There are thousands of different ways you can cook and enjoy scallops, however, the proper cooking procedure is very important. If you overcook the scallops, they will become dry and very firm. Scallops pair well with soft and delicate, fruity and semi-dry white wines. Here are some of my scallops recipes:

Bacon Wrapped Scallops Recipe
Scallops Curry Recipe
Sauteed Scallops With Spinach And Portabella Mushroom
Pan-Seared Scallops With Bacon Bits And Fresh Arugula
Scallops Sushi Roll Recipe
Scallops With Cremini Mushrooms In White Wine Sauce

If you are buying fresh scallops you should know how to tell if they are fresh. The texture of fresh raw scallop adductor should be firm and smell pleasing and mild, not fishy. If choosing live scallops in shell check if they are kept on crushed ice of if there are a lot that are open. An open scallop should close tightly immediately when tapped.

And last but not least, scallops are a very healthy food as well. Most of them come wild-caught from the North Atlantic, and not farm-raised. They contain a lot of protein, approximately 18 gr. per 100 gr. of weight, and a lot of minerals that can be beneficial for your health.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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