John Myers
Scallops are characterized by a tender, aromatic meat and are valued as a sea delicacy. Read what to look out for when shopping and how to prepare the mussels.
Things to know about scallops
The scallop is also known as the scallop: the shell that symbolizes the Camino de Santiago. In fact, they are two different but closely related species belonging to the scallop genus. The white muscle of the mussel, the nut (scallop), has a slightly sweet, nutty aroma, the orange-red roe (corail) can taste intensely of iodine. The scallop is native to the Atlantic, with important fishing areas off Scotland, Norway, Ireland, France and the USA. Breeding stock comes from aquaculture in Asia.
Purchasing and storage
Fresh scallops, like many other species, are in season from October to early May. They are available frozen all year round. Our cooking expert explains why the offer is smaller in summer in the answer to the question “Can you only eat mussels in months with an “R”?”. When shopping, make sure that the bowls are closed or only slightly open. The meat should be slightly shiny and smell fresh. Ready-to-cook scallops are available with or without Corail—depending on whether you like the bold sea flavor or not. Be sure to keep fresh produce in the refrigerator for no more than three days, and for a maximum of two days, triggered specimens. You can also freeze the latter for several months. Deep-frozen scallops are commercially available all year round. The refrigerator is the place to go when you are defrosting the scallops.
Cooking tips for scallops
Closed mussels can be opened, removed and cleaned with a sharp knife. Rinse the meat briefly and then pat dry before preparing the scallops. The aroma comes into its own best when the mollusks are only cooked for a very short time. Cooking time of one and a half to two minutes per side is sufficient in the pan and on the grill – if the meat still looks a little translucent on the inside, the mussels are just right. Enjoy the finished seafood with vegetables, salad or pasta: our scallop recipes provide you with a variety of ideas. Incidentally, you can also eat fresh scallops raw. Or you can poach the molluscs as described in our recipe for scallops on salad. Fried specimens are also delicious. You can use our recipe for breaded mussels as a guide for the preparation.
