Three festive recipes with scallops

The sandy waters along the coasts of northern France, Norway and Scotland are the ideal habitat for scallops. The Atlantic coastal regions of Portugal, Spain and Ireland also provide scallops of very good quality. The mollusks are mostly harvested wild in European waters. In some sea lochs along the Scottish coast, they are even dived up manually. On the Isle of Skye (button), I ate Sconser scallops that were twice dived. They were simply delicious!

In other parts of the world, especially in China and Japan, scallops are farmed. The deterioration and pollution of coastal areas are usually the source of dwindling populations of the mollusk.

Buying scallops

Scallops are usually sold out of their shell. It allows you to take a good look at the product before you buy. Pay particular attention to the following points:

• Ask if the scallops are fresh or have been frozen. Fresh scallops are only available from October to April.
• A scallop should not have a strong fishy smell.
• The color should be solid white. If the scallop looks yellowish then it is not fresh.
• The scallops should be presented on ice but without touching, to avoid freezer burn.
• The scallops must be dry. If they are soaked, they become larger and heavier due to water absorption.
• If you buy scallops in the shell, choose only tightly closed ones.
• Provide 100g scallops per person for a main course and 60g for an appetizer.

How long can you store scallops?

Scallops are very delicate and spoil quickly. Do not store them in the refrigerator for more than 2 or 3 days. However, you can freeze fresh scallops for up to 3 months. Thaw them in the refrigerator in a bowl of water or milk. Your scallops will lose less moisture that way. Let them dry for half an hour on a sheet of paper towel before you start cooking.

Preparing scallops

Scallops can be prepared in many ways. You can fry the scallops with some butter, rub them with oil and grill or simply poach them. Scallops are very tasty raw, cut into carpaccio. Baking and grilling are done very briefly, one minute per side. Scallops should still be somewhat translucent inside. Overcooked scallops turn rubbery very quickly. Scallops have plenty of flavor and need nothing more than some lemon, pepper and salt.

What goes well with scallops?

Scallops have a slightly nutty flavor. They are also somewhat sweet, like crab and lobster. If you eat them raw, their saltiness comes out more. Scallops definitely do not taste like fish, and you can combine them with a lot of things.

Vegetables

Earthy mushrooms, peppery watercress and anise-like fennel are delicious with scallops. The combination with peas was already a hit as far back as the Middle Ages. You also can't go wrong with seared scallops and cauliflower puree. Other cabbage and root vegetables such as parsnips, celeriac and carrots also form a harmonious pairing with scallops.

Pure luxury

Perfectly cooked scallops served with caviar or fresh truffle are the epitome of luxury and sophistication in the world's best restaurants.

Fruit

Scallops pair perfectly with fruit. First and foremost, there is lemon, but other citrus fruits also go well with scallops. I ate the most delicious carpaccio of scallops with yuzu in New York and even tasted them with grapefruit in London. Other than that, scallops with mango are a great match. My most recent discovery is scallops with apple, surprising and fresh. Lastly, remember to serve scallops with fruits of the pumpkin family. I especially like a silky-smooth puree of butternut with grilled scallops.

Spices

As I mentioned earlier, scallops need nothing more than a little salt and pepper. But if you want to serve an out-of-this-world dish to your guests, prepare seared or grilled scallops with vanilla sauce. You can also prepare the mollusks in a steamer basket with fresh ginger. Vanilla and ginger dominate quickly, so use them in small quantities.

Meat

Scallops and meat? Yes, but with pancetta or bacon. A nice surf and turf dish.