Scallops
The scallop is a filter-feeding bivalve mollusc formed of two rounded valves held together by a small hinge.
Over 300 different species of scallops exist and all are edible.
The best known scallops are the coquille
St-Jacques that are found in Europe, the bay
scallop, the Iceland scallop and
the giant scallop, the most prevalent mollusc in
Canada.
Contrary to most other molluscs, scallops are very
mobile. They move around by expelling water and abruptly closing
their shells which propels them forward. They normally rest on the
sea bed in the coastal waters of the Atlantic and the
Meditarranean.
It is the delicate and tasty pinkish-white adductor muscle which
opens and closes the valves, that is eaten. The orange row attached
to the scallop is also edible and highly
prized.
Scallops are categorized by size, the smaller the
number, the larger the scallop; the number
represents the number of scallops to a pound.
You will find fresh and frozen scallops in your METRO fishmonger's display.
- Scallops are delicious raw with a splash of lemon, in sashimi or ceviche.
- They can also be cooked in a variety of ways, including grilled, poached, breaded, sautéed, pan-seared, au gratin, steamed, deep fried or marinated.
- Scallops go well with many sauces and are wonderful in fish soups or chowders, in coquille Saint-Jacques, or as a garnish on pizza, a salad, a pastry shell not to mention with pasta.
- Scallops do not need to cook very long as they will harden, dry out, quickly lose their taste and even become rubbery if overcooked.
- Scallops are done when the flesh is opaque but still slightly transparent in the center.
- As a rule, one or two minutes on each side are sufficient, depending on size.
Click here for shellfish cooking methods and more useful tips and suggestions !
 Scallops with coriander |
 Orange-sesame Scallop Brochettes |
 Linguine with Scallops and Dried Tomatoes |
 Grilled Scallop Summer Salad |
 Linguine with Scallops, Shiitake and Boursin Cheese |
Scallops are rich in high-quality protein, low in calories, low in lipids and a good source of vitamin B12 and potassium. They provide a generous amount of omega-3 fatty acids.
Fresh or cooked scallops will keep in a closed
refrigerator for 1 to 2 days in a closed container. Defrosted
scallops should not be re-frozen.
To defrost scallops, boil milk, remove from heat
and immerse scallops. They will, however, be much
tastier if cooked without defrosting.
Fresh scallops should be prepared as soon as
possible after purchase.
|
|
Refrigerator 4° C (40° F)
|
Freezer -18° C (-4° F)
|
|
Fresh scallops
|
1 to 2 days
|
3 months
|
|
Cooked scallops
|
1 to 2 days
|
-----
|