October 11, 2009
The air has been cooler lately so there’s been an urge to make more comforting, hearty meals. But with the sun still streaming in through the windows, it’s ...
Other Names: 扇贝 (Chinese), الاسكالوب (Arabic), Pétoncle (French), Vieiras (Spanish), Морской гребешок (Russian) All Translations
Edited by: cindy, Marcus Irwin, Jan Isaacs, Rafael A. Figueroa, Desiree Lowe, Sean, Barnaby Dorfman, Sheri, Darren Vengroff, Colin Saunders, Manoj kumar, Alisa Escanlar, JenWaller
Related Blogposts
Bloggers, have you written about Scallop? Add a widget!
Food Meditations: “Scallops: Easy Bites with Gordon Ramsay's Recipe”
November 10, 2009
Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. ~Stanley Horowitz Gordon Ramsay's recipes Pan-fried scallops with leeks vinaigrette Spoon ...
Related Content
Wikipedia
A scallop ( or ) is a marine bivalve mollusc of the family Pectinidae. Scallops are a family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly-colored, fan-shaped shells of some scallops with their radiating fluted pattern are valued by shell collectors. The name "scallop" is derived from the Old French ''escalope'', which means "shell". Note: earlier versions of this article claim the word "scallop" originated from the ancient Canaanite sea port Ascalon (modern city of Ashkelon, Israel). This error is probably due to the close proximity of the words "scallion" and "scallop" in many dictionaries. The word "scallion" has origins in Ascalon (see the same link cited at the beginning of this reference). Unfortunately, as of August, 2009, Google search results for "ascalon scallop" indicate over 3300 pages now cite the incorrect information from the earlier version of this article.
[edit] About Scallop
Scallops are a type of shellfish or mollusk of which the edible part is the abductor muscle. They are creamy white in color with a sweet flavor. There are two main types of Scallops: Bay Scallops and Sea Scallops.
Bay Scallops are small with delicate flavor and texture, while Sea Scallops are tender, larger and less delicate.
Scallops are sold shucked and fresh or frozen. They can be cooked in the same way as other types of fish and are often sauteed, deep fried, broiled and poached.
Tip: Scallops are often sold wet in their own juices. If you are sauteeing, pan searing, or grilling scallops, it's best to dry them off with a paper towel prior to cooking. This will allow you to get a nice caramelized brown crust or grill marks on them.
Recipes With Scallop
Fricassee Of Sea Scallops With Girolles and Asparagus, Jus
Asparagus, Balsamic Vinegar, Chives, Duck Fat, Garlic
Asparagus, Balsamic Vinegar, Chives, Duck Fat, Garlic
Bacon Wrapped Scallops
Bacon, Lemons, Olive Oil, Pepper, Scallop
Bacon, Lemons, Olive Oil, Pepper, Scallop
Pan-Seared Scallops
Garlic, Mushrooms, Pepper, Salt, Scallop
Garlic, Mushrooms, Pepper, Salt, Scallop
Herbed Scallops With Tomatoes
Cayenne, Lemon Juice, Margarine, Onion, Rosemary
Cayenne, Lemon Juice, Margarine, Onion, Rosemary
Poached Achiote Scallops
Black Peppercorns, Capers, Clam, Garlic Clove, Onion
Black Peppercorns, Capers, Clam, Garlic Clove, Onion
