aeduin at roadrunner.com
Fri Oct 3 10:57:49 PDT 2008
>At the risk of overstating the obvious, it might be worth noting that
>in most of the US, what we actually are getting is the sliced or whole
>adductor muscle that has been carefully removed from the shellfish we
>know as the scallop. The entire beastie is edible, except for the
>shell, and the period recipes are presumably speaking of the whole
>animal, as are many recipes from outside the US...
>Adamantius (who likes 'em seared with just a little Kosher salt in an
>almost-red-hot iron skillet)
Best scallops I've had were eaten fresh. Really fresh. Pulled off
the rocks in 20 feet of water and eaten right there in the wave
surge. Sashimi doesn't get any fresher than that. Though eating
while scuba diving is a trick that takes practice.
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