Scallops

Scallops

Scallops have a wonderful characteristic. Cooked for just a moment, scallops always stay tender. (Unfortunately, when they're overcooked, they become rubbery.) Their tenderness is surprising, because in America we only eat the muscle. (Europeans savor the roe, which is discarded here.) The muscle becomes disproportionately large because of the way scallops travel through the water, moving their shells together, expelling a jet of water.

One caution: many purveyors soak shucked scallops in water or a phosphate solution. This increases volume by almost a third and whitens the flesh but diminishes the flavor. In essence, you will be paying for water-weight and getting scallops that can have a residual bitter taste. At Legal, our scallops are dry and free of preservatives. They are pure and unadulterated, with a sweet and natural taste.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren

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