
Sunday, November 07 2010
Scallops are one of the most familiar and popular types of seafood. Scallops are related to clams, oysters, and mussels in that they are also bivalve molluscan shellfish. However, with scallops only the adductor muscle that is used to open and close the scallop's shell is sold and eaten in the U.S. This muscle is the succulent scallop "meats" that are familiar to consumers. Three different types of scallops are commonly sold in seafood markets in the U.S. The largest and most familiar is the Sea Scallop. Bay Scallops are intermediate in size and the smallest are Calico Scallops. Sea Scallops are the most commercially important scallop in the U.S. They are harvested in offshore ocean waters from Maine to North Carolina with metal dredges. Scallops cannot close their shells tightly and die soon after being taken from the water. Because of their perishability, sea scallops are shucked on the harvest vessel as soon as they are caught, and the meats are iced. A small amount of Sea Scallops are harvested by fishing vessels operating from Eastern Long Island ports, but the majority are harvested in New England and Virginia. New Bedford, Massachusetts for many years was the leading fishing port in the U.S. in terms of the dockside value of landings mainly because of the amount of Sea Scallops landed at that port. Although sea scallops are available all year, peak landings generally begin in spring and continue through the fall. The Bay Scallop is less plentiful but greatly desired by scallop fanciers. These smaller cousins of Sea Scallops are the most delicate and many say the sweetest of all Scallops. Bay Scallops live in coastal bays in the Northeast. The majority of the harvest has traditionally occurred in the Peconic Bay on Eastern Long Island and on Cape Cod in Massachusetts. Harvests from Peconic Bay have been minimal for much of the past decade. A number of factors are likely to have contributed to poor bay scallop harvests some of which include Brown tide algae blooms, nutrient availability and loss of suitable scallop habitat. The harvesting season for Bay Scallops begins in October and the majority of the scallops available for harvest are generally taken within the first month of the season. Bay scallops from Cape Cod are also available during the fall. This same species of scallop is being cultured and farm raised in China and other parts of the world, and imported "Bay Scallops" are available in the New York marketplace during most of the year. Calico Scallops are found in the warmer waters off the Atlantic and Gulf coasts, and also in Central and South America. Calico Scallops are small, and are removed from their shell by a shucking process in which the whole scallops are lightly steamed to loosen the scallop meat from the shell. Shucked calico scallops are easy to recognize because they are pale white and opaque around the edges and about the size of baby marshmallows. Scallops have a characteristic sweet mild flavor that is well known to most seafood lovers. Scallops cook very quickly (generally 3 to 5 minutes) and can be prepared by a wide variety of cooking methods such as sautéing, poaching, broiling, baking, and deep-frying. Most recipes utilize mild ingredients that complement but don't overpower the delicate taste of the scallop meat. Overcooking can toughen the scallop muscle and cause it to lose much of its moisture and naturally appealing flavor. Dry scallops carefully before pan-frying or sautéing and avoid placing them in the oil or butter until the pan is already hot. They should sizzle and brown almost immediately which will help to seal in the scallop's natural juices. Fake Scallops Sellers are frequently asked if the scallops are real or if they've been "manufactured" from skate or shark. The origin of this rumor is hard to determine --there are probably restaurants that have tried such sneaky tricks--but it's hard to imagine it being worth the effort. First of all, skate flesh with its striated bundles of muscle fibers looks nothing like scallops. Some shark could look a little like scallop flesh, but if you look closely it doesn't fit the bill either. If you get your scallops home and still have doubts, check for the tiny white muscle that should be adhering to the side of the scallop. This is where the scallop muscle was attached to the shell. The only "imitation" scallop that you might find in the marketplace are made from surimi which is made from fish fillets and then formed into the shape of crab legs, scallops or other shellfish. These products should always be labeled as "Imitation" crab or scallops. Aphrodite, the Greek symbol of love and beauty, rode the foamy sea in a chariot made of scallop shell. The apostle St. James also earned fame for scallops, still known by much of the world as "coquille Saint Jacques," by wearing scallop-shelled armor as his personal emblem when he was executed by Emperor Herod. Despite these lofty associations, the handling of scallops is one of the dirty little secrets of the seafood industry. Commercial seafood distributors routinely put scallops through a chemical process called "soaking." Phosphates are added to improve appearance, prolong shelf life, and add false weight. Rich Scallop Soup Ingredients 1 pound Scallops, chopped into small pieces Recipe provided by the North Carolina Sea Grant Program Scallops with Green Onion Butter Ingredients 1 pound Bay or calico scallops (or sea scallops cut in quarters) Recipe provided by the North Carolina Sea Grant Program Baked Scallops Ingredients Recipe provided by the North Carolina Sea Grant Program Scallops on the Half Shell with Wasabi Lime Vinaigrette Recipe Courtesy of Ming Tsai 12 shucked scallops (small or singing) Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt. Yield: 4 servings Seared Scallops with Hot Garlic Oil and Chinese Sausage Sticky Rice Package Recipe Courtesy of Ming Tsai Canola oil to cook In a hot saute pan, add a little oil and carmelize the seasoned scallops. Use 3 scallops per package. Place on top of opened package and garnish with cilantro leaves and flash with garlic oil. HOT GARLIC OIL: 16 cloves of garlic, thinly sliced In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops. STICKY RICE PACKAGE: 3 cups sushi rice Comments:
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