Kitchen. Our tips for cooking scallops


The scallop shell was a sign of gratitude to pilgrims to Santiago de Compostela in the Middle Ages. His name remained. Saint Jacques is a mollusk of the pectinidae family. It is only allowed to fish from October 1st to May 15th. They must have a minimum diameter of 10 cm to be marketed. La coquille Saint-Jacques de Normandie has been awarded a red label since 2002.

Choose it

The part commonly called scallops is a powerful muscle that allows you to close your shell. Choose live scallops, their shell should close if you touch it. They give off a healthy tidal smell, not fish. Peeled scallops turn very fast, be careful about the quality of the ones you already buy open. Freeze them if you don’t think you can cook them fast.

Keep it

Living shells can last up to two days in your fridge, in a wet linen, but you also have the choice, avoid keeping them for too long. The shelled walnut keeps for 24 hours to keep its fineness. To freeze the scallops, place them between two sheets of baking paper, lined up. When hardened, store in a freezer bag. This process avoids sticking them together and will leave them with their characteristic shape.

Cook it

Raw or cooked, depending on your taste! Indeed, raw scallops reveal notes of hazelnut and a very fine flesh. Try a carpaccio by cutting very thin slices, a marinade in hazelnut oil and a drizzle of lemon juice, it’s delicious! For cooking, prefer short or very soft cooking. Its flesh loses interest when, overcooked, it becomes rubbery. The point here is to make it a little more firm. Coral can be cooked with nuts, or mixed in making flans and sauces. However, the particular taste and texture are not pleasant for everyone.

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