[Sca-cooks] scallops

[Antonia Calvo]

Phil Troy / G. Tacitus Adamantius wrote:

> But in most countries outside the US (even though I don't live in any  
> of them), I gather scallops come whole, either alive in the shell, or  
> on ice on the half shell, but otherwise more or less anatomically  
> correct. Like oysters, scallops have a flat shell on one side and a  
> concave/convex half on the other side, so it behooves the fish market  
> to conserve juices by storing it flat-side up, so that's the shell  
> they normally remove, if they're doing it that way.
>
> Where I live, they can be gotten in completely shelled form, on the  
> hoof, as it were, and in opened shells. I don't often see them  
> specifically advertised as dry-pack, but if they're in the shell, 
> they  probably are, and if alive, definitely.


We get them cleaned and shelled, but with the roe still attached.  I'm 
not sure why US processors remove the roe, as it is delicious. 


-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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