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Scallops are a great delicacy. It is usual to sell the muscle only but it is better to buy them alive in their shell and prepare them or have the fishmonger prepare them. When they are very fresh they can be eaten raw. "Meunière" is a very good way of cooking them and preserving their delicate taste and texture.
Cost: £1.20/piece on 1/08/2010. £9.60 for 8, a very good size for a starter for two.
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| The 8 scallops. |
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| Discard the reproductive gland (When large can be used for a sauce). |
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| Discard a small section of the adductor muscle which is too tough. |
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| Slice in two. |
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| The other ingredients. |
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| Slightly cover with flour, panfry quickly on both sides in butter until golden brown. |
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| Serve right away. |
Description: Great scallop of up 16cm. It was the badge worn by pilgrims on the Way to Saint James at Santiago de Compostella in Northern Spain. Also smaller Queen scallop of up to 10cm and more ribs (20).
Foreign names: Coquille Saint-Jacques (France), Jakobsmuschel/Kammuschel (Germany). Smaller scallops: vanneau and petoncle (France).
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