Many species of shellfish are a dime a dozen, but not the scallop: prized like no other mollusk-and even competing with such heavy weights as salmon or king crab for culinary ranking-the scallop is not only an exceptionally tasty treat, but it is also an exceptionally nutritional food source.
With some truly surprising statistics, like the 16+ grams of protein that an average serving portion of raw scallops contains and the very low levels of fat, the scallop holds its own, and a lot more.
In fact, this gem of the deep is so superb that, when preparing recipes for scallops, a wise chef will not create anything too complicated, but rather let the scallop shine through in its own right.
In the US, there are a few different ways for preparing this particular kind of mollusk that have received widespread and unconditional support.
Perhaps the most popular of all would be creamed scallops-apparently the creaminess of scallop flesh itself is more than well complemented by a generous dose of heavy cream-with the gamut of flavors remaining fairly within traditional bounds: a little herbs and garlic, salt and pepper, and butter.
There are tons of recipes for scallops that can remain within these bounds, and some are executed in the broiler, some in the oven, and others in a sauté pan.
Another great way to prepare scallops is on the grill.
Since scallops need relatively little cooking time, they simply need a one-two on the grill, staying over the flames for no more than six or seven minutes for large Alaska scallops.
Simply wrap individual scallops in medium thick strips of bacon, fasten with a tooth pick that has been soaked in water for at least a few minutes, and place face down on the bars, with the bacon remaining on the sides (i.
e.
not with the bacon touching the grill itself).
Be sure to grease the grill bars well, or else this whole operation will come undone! Remove once both sides of the scallop have been well-marked and the bacon is cooked, and serve with a ginger-chili sauce over fresh greens.
Tremendously simple, but one of the most brilliant recipes for scallops, no doubt about it.
With some truly surprising statistics, like the 16+ grams of protein that an average serving portion of raw scallops contains and the very low levels of fat, the scallop holds its own, and a lot more.
In fact, this gem of the deep is so superb that, when preparing recipes for scallops, a wise chef will not create anything too complicated, but rather let the scallop shine through in its own right.
In the US, there are a few different ways for preparing this particular kind of mollusk that have received widespread and unconditional support.
Perhaps the most popular of all would be creamed scallops-apparently the creaminess of scallop flesh itself is more than well complemented by a generous dose of heavy cream-with the gamut of flavors remaining fairly within traditional bounds: a little herbs and garlic, salt and pepper, and butter.
There are tons of recipes for scallops that can remain within these bounds, and some are executed in the broiler, some in the oven, and others in a sauté pan.
Another great way to prepare scallops is on the grill.
Since scallops need relatively little cooking time, they simply need a one-two on the grill, staying over the flames for no more than six or seven minutes for large Alaska scallops.
Simply wrap individual scallops in medium thick strips of bacon, fasten with a tooth pick that has been soaked in water for at least a few minutes, and place face down on the bars, with the bacon remaining on the sides (i.
e.
not with the bacon touching the grill itself).
Be sure to grease the grill bars well, or else this whole operation will come undone! Remove once both sides of the scallop have been well-marked and the bacon is cooked, and serve with a ginger-chili sauce over fresh greens.
Tremendously simple, but one of the most brilliant recipes for scallops, no doubt about it.
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