Scallops - Delicious Recipes

 Inhaltsverzeichnis
Preparing a delicacy from the sea Fried scallops recipeScallops/scallops wrapped in bacon recipeScallops recipe for sashimi recipeJapanese recipe for scallops recipe

Scallops belong to the Pecten genus in the scallop family and can be found in all oceans and depths of the seas. Their meat has been appreciated for centuries and is consumed both raw and cooked. The scallop is considered a symbol of Saint James, who is regarded as the patron saint of pilgrims. Many pilgrims on the Camino de Santiago visibly carry a scallop shell as part of their belongings. This tradition dates back to the Middle Ages when believers walked to Santiago de Compostela.

Scallops, Great Scallop, and Scallops are closely related and are often sold under the same name in the market. Scallops come from the Mediterranean, while the Great Scallop is native to the Atlantic coast of France, Scotland, and Norway. Both species can grow up to 15 centimeters in size. Scallops are found in all seas in various genera of scallops such as Chlamys or Placopecten, with the deep-sea Atlantic scallops off Canada and New England being well-known.

Preparing the Fine Delicacy from the Sea

Scallops come in numerous sizes and varieties, making them a versatile ingredient in kitchens around the world. Whether used as an addition to soups, topping for sushi, in sashimi, or served as delightful appetizers, scallops are a culinary delight. When consuming scallops or Jakobsmuscheln, only the adductor muscle and the roe sac are typically eaten. The white muscle, also known as the "nut," and the orange-red roe sac, known as the "corail," are the edible parts. Scallops and Jakobsmuscheln have a lightly nutty and slightly sweet flavor. Scallops are usually a bit softer than Jakobsmuscheln but are a more budget-friendly option. Their taste depends on the environment in which they grow, with the freshest ones enjoyed raw.

A freshly caught and still alive Jakobsmuschel should have its shell slightly open. It can be eaten directly from the shell like an oyster or cooked like other shellfish. For cooking, simply sauté the mussel meat in butter for about a minute or steam it. Pan-seared Jakobsmuscheln pair wonderfully with salads, pasta, or risotto. Due to their low caloric content, they are often used in light dishes (without butter).

Recipe for pan-fried scallops

1 personNo. of persons

ca. 10 minutesTotal Time

easyLevel of difficulty

main mealDish

ca. 250kcal per portionCalories

Fish

Lactose-free

Kitchenware

Pan , Salad bowl , Serving plate , Chopsticks

List of ingredients

4-6 scallops per person

some lemon juice

2EL olive oil or butter

salt and pepper

Preparation

Step 1

Defrost the mussels if necessary, clean and pat dry.

Step 2

Season with salt, pepper and lemon juice.

Step 3

Heat olive oil or butter in a pan.
Add the mussels and fry for one minute on each side.

Step 4

Remove and serve immediately.

This recipe is ideal for combining with a green salad of rocket, with a fine avocado cream or as a delicious addition to a pumpkin soup.

Side salad

List of ingredients

1 packet rocket, iceberg lettuce or mixed leaf lettuce

1 tbsp olive oil

1 tbsp juice of half a lemon or vinegar

salt and pepper

If desired, the salad can be dressed with a more sophisticated dressing to add fruity or savory notes.

Hokkaido pumpkin Recipe nackochen »

Recipe for scallops or scallops wrapped in bacon on a bed of spinach

1 personNo. of persons

ca. 45 minutesTotal Time

easyLevel of difficulty

main mealDish

ca. 650kcal per portionCalories

Meat

Fish

Kitchenware

Pan , Cutting board , Knife , Bowl , Chopsticks

List of ingredients

4 scallops, scallops or scallops

4 slices bacon (breakfast bacon)

some lemon juice

2 tbsp olive oil

1 packet fresh spinach leaves

100ml cream

2 shells

1 garlic clove

4 toothpick

salt & pepper

Preparation

Step 1

Wash and drain the spinach.

Step 2

Heat the oil in a pan and fry the finely chopped shallot and garlic.

Step 3

Add the spinach in batches and stir to combine.

Step 4

Cook briefly, season with salt and pepper. Add the cream at the end. At the same time, clean the scallops and pat dry.

Step 5

Wrap each one individually in a slice of bacon and secure with a toothpick.

Step 6

Fry briefly in the oil in the pan until the bacon has turned a nice golden yellow color.

Step 7

Arrange on the spinach bed and serve quickly.
Serve with bread or rice.

Chirashi Recreate the recipe »

Scallops recipe for sashimi

1 personNo. of persons

ca. 15 minutesTotal Time

easyLevel of difficulty

main mealDish

Fish

Lactose-free

Kitchenware

Serving plate , Cutting board , Knife , Chopsticks

List of ingredients

4 fresh scallops

150g shrimps

1 avocado

1 cucumber or leek

soy sauce

wasabi

pickled sushi ginger (gari)

Preparation should take place in a cool, clean room. A sushi platter, a pretty porcelain plate or a lacquered tray is suitable as a serving platter.

Spazio serving platter, long, black »

Spazio serving platter in two sizes »

Preparation

Step 1

The fresh scallops are cut into very thin slices with a sharp knife and arranged attractively on the plate. It is a good idea to arrange them on top of each other in a slightly staggered arrangement, as with roofing. Why? This makes it easier to pick them up later with chopsticks and it looks very elegant.

Step 2

A prawn, avocado, cucumber or leek can be used as a garnish.

Step 3

Soy sauce, ginger and wasabi are served separately.