SC - Neat website

[Philippa Alderton]

Looking at a scallop as a disc, the whole of the flesh is typically creamy looking,
but along one edge might be a slightly darker bit of meat that is the muscle where it
was once attatched to the shell. When cooked it can be fairly tough and not
particularly flavorful. On the better quality brands of scallops they are removed.

If you want a hint, ask for dry packed seafoods, as the wet pack have been soaked in a
solution to make them absorb water and increase in size [they shrink back down in the
cooking process, but the chemical doesnt really change the flavor much, just the
texture]
margali

Stefan li Rous wrote:

> What are these "hard and objectionalble" parts on scallops? All the scallops
> I've seen were round disks about an inch in diameter and about half that
> thick, sometimes smaller sometimes larger depending upon whether they were
> from ocean or bay. These were firm, kind of like shrimp in firmness but
> I don't remember any "hard and objectionalble" parts. Or were these
> already removed from the ones I saw for sale at the seafood counter?
>
> I may have to try this recipe sometime, when I'm feeling extravagent.
> Although as I remember there is a big difference in price between the
> bay and ocean scallops.
>
> --
> Lord Stefan li Rous