Way To Go MAINE!
Another view on how to shuck out roe-on scallops.
do you see anything different about this produc??
This was back in March of 2012. Roes weren’t particularly fat, but they were good enough for a demo. And the video is actually from 2005 or so.
Listen here to the show or read about it below.
I may actually have been the first one to cook roe-on scallops for Elspeth there in the kitchen in Dennis.
She was there with her microphone. I’ll give you a link to the nice show about roe-on scallops she produced.
This was almost the recipie I used, but I never cook with butter, so I really(!) can’t claim that this is my recipe.
The Boston Globe did a nice research piece on dry vs wet scallops. Ideally you’ll be able to see it from here.
Always wondered how restaurants get that super nice brown crust on sea-scallops?
America’s Test Kitchen figured it out. Don’t you love ATK?!
Just loved this recipe!
Sea Scallop Ceviche with Citrus and Mint
Serves 4 to 6 as an appetizer. From “The Fishmonger’s Apprentice” by Aliza Green (Quarry Books, 2011).
1 pound large natural sea scallops, trimmed
1/2 cup fresh lime juice
1/2 cup orange (or tangerine) juice
1 teaspoon sea salt
1/2 teaspoon chipotle pepper flakes
6 red radishes, thinly sliced
2 tablespoons thinly sliced mint
2 ruby grapefruits, sectioned
Slice each scallop crosswise into three or four thin rounds. Combine 1/4 cup each lime juice and orange juice and half the salt, and mix lightly with the scallops. Cover and marinate for 15 minutes, refrigerated. Drain scallops.
Meanwhile, combine the remaining lime juice, orange juice, chipotle flakes, the remaining salt, radishes, and basil. Toss with the drained scallops.
Divide the scallops into six portions and pile into the center of the salad plates, preferably chilled. Arrange the grapefruit segments in a fan shape alongside the scallops, drizzle with the remaining marinade and serve immediately.
Note: By “natural” scallops, Green means ones that have not been treated with phosphates.
Read more about phospates used to treat scallops and other seafood >>here (gotta write that one out!)
Hope to post a few more videos of this amazing scallop shucking contest.
Here’s one I took:
Someday, someone needs to do an in-depth video documentary of this contest and the good people of New Bedford, MA.