John Myers
Scallops have a fine flesh and go well with various dishes with their subtle, nutty and slightly sweet taste. They are particularly popular as an accompaniment to salads or soups.
In the case of scallops, only the white muscle and red roe sac (“corail”) is eaten. You can either remove the mussels from the shell and clean them yourself before preparing them, or you can use ready-to-eat products. First, rinse the mussels under cold water and pat them dry. Sear the scallops in olive oil and spices for about 1.5 minutes on each side. The scallops should still be slightly translucent on the inside. Alternatively, scallops can be grilled or au gratin in the shell. Another preparation method is poaching, which is detailed in the Scallops on Salad recipe.
Scallops can also be eaten raw. However, you should then make sure that the mussels are fresh. The muscle meat should be slightly shiny and smell of the sea, the shell may – in contrast to other mussels – be slightly open.
