Scallops – A pinch of sea from the grill
For many gourmets, scallops come right after oysters. The mussel with the characteristically shaped shell takes its name from the patron saint of pilgrims, Saint James. That is why it is also used as an identifying mark on the waymarks of the pilgrimage route to Santiago de Compostela and is considered a symbol of pilgrims. At FIRE&FOOD, these delicious seafood naturally end up on and in the grill. They can be prepared in a sophisticated way and yet in no time at all and are just the thing if you want to spoil yourself and guests with culinary delights.
Scallops belong to the family of scallops (Pectinidae). They live in the Atlantic and Pacific Oceans as well as in the Mediterranean. The scallops sold in Germany mainly come from the waters off the north coast of France to the coasts of Scotland and Norway. In addition to the scallop (Pecten Jacobaeus) and the scallop (Pecten Maximus), there are around 300 other species of scallops. The origin of the mussel determines its taste. Like all mussels, the animals filter the water in their environment and feed on small plant and animal organisms. Each body of water has its own characteristic features and thus determines the unique aroma of the mussel. For example, a scallop from Norway tastes significantly different to one that comes from the coast of France. Their habitat extends from the tidal zone to waters 200 meters deep, where young mussels attach themselves to the bottom, while older mussels move freely in the water or burrow into the sandy bottom. In contrast to other types of mussels, scallops actively move by opening and closing their shells using the recoil principle. This is why the delicate muscle meat is much more pronounced than in an oyster, for example.
Pure enjoyment under the lid
The scallop has tender flesh and a mild, nutty to slightly sweet aroma. An indication of freshness is when the scallop meat is shiny and white to slightly cream-colored. It should only smell of the sea and not "fishy." It is considered a healthy food, although it contains a relatively high amount of cholesterol. But its tasty muscle meat is rich in high-quality proteins, omega-3 fatty acids and zinc. Scallops can be bought either ready to eat, i.e. gutted, or frozen. A particular delicacy, however, is the still-living scallop in the shell - often with the small orange "lobe" on the side of the muscle, which is the coral (roe sac).
How to open fresh scallops correctly
Take the scallop in your hand and place it with the flat side facing upwards. Now use the tip of a table knife to go between the two halves of the shell and widen them a little. Then use a sharp knife to cut close to the top - this will cut through the muscle so that the scallop can be opened and the inside of the scallop is exposed. The delicious white muscle meat is surrounded by inedible innards - these must be removed before eating. Next to it is the orange roe sac, which can also be removed with a sharp knife and is often used for sauces.
The meat of the scallop (nut) is best grilled briefly over high direct heat or gently seared. Here is a recipe suggestion:
Scallop with Wakame (recipe by Maze Seibold)
Ingredients scallop (for 2 people):
• 2 scallops
• Juice of 1/2 lemon
• some olive oil for frying
• some light soy sauce
• Chili threads
• Salt and pepper to taste
Ingredients Wakame:
• 50 g dried wakame
• 2 tbsp sesame oil
• 1 tbsp mirin (sweet rice wine)
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp ginger (freshly grated)
• 1 clove of garlic
• 1 small chili pepper
• ½ tbsp light sesame seeds
PREPARATION:
Bring the grill to operating temperature (approx. 230°) and place a grill plate on top. Wash the scallops and pat them dry. Marinate them with a little lemon juice and soy sauce just before grilling. Moisten the grill plate with a little oil and grill the scallops for approx. 2 - 3 minutes on each side. Season with salt and pepper to taste.
Preparation of Wakame:
Soak the wakame in hot water for about 8 - 10 minutes and let it swell. Cut the wakame into small strips and lightly roast the sesame seeds in a pan. Finely chop the garlic and chili pepper and mix with the remaining ingredients to make a marinade. Add the wakame and sesame seeds and let it steep for an hour.
Tip:
Optionally, you can also buy the wakame salad in a very good quality as a ready-made product. You can then simply season it to your taste with a little sesame oil, mirin or chili. Arrange the wakame salad on a small plate or on a scallop shell, place the scallop in the middle and sprinkle with a few chili threads. You can also serve it with a dip made from crème fraîche and wasabi paste or an Asian sauce.
There are even more delicious recipes for scallops in the current issue of FIRE&FOOD