SCALLOPS
Scallops are known for their delicate sweet flavor and not at all any fishy taste, which is why many people who don't even like fish find much enjoyment in scallops. These bivalve molluscs are in season during the colder part of the year, but you can buy frozen (not as good!) scallops throughout the year. Scallops are composed of two scalloped (ruffled) shells that are hinged in one end, and form a compartment for the real live part of the animal. The inner part contains the white round muscle ("nut") that holds the two shells closed, and also the reproductive organs ("coral") that are nicely colored in orange and white. Usually, the part that is eaten is the nut, since the coral part is quite rubbery and doesn't taste that much. In addition, people may find it disturbing to know that the coral is actually a fusion of scallop ovary and testicle, since the animal is double-sexed.
There are several different types of scallops, and they all live in the shallow parts of seas and oceans. The common scallop that we eat is the bay scallop, and a popular rather big scallop is called Coquille St Jacques. Depending on the size of the scallop, you can get all from tiny to rather big nuts to enjoy. Scallops have been eaten since ancient times, and the big species were often revered and their shells have been used for decorations of walls and doors!
When you buy scallops, expect a fairly high price! For this reason, it is also imperative that you choose a vendor that provides you with fresh animals. Scallops are very sensitive to prolonged storage, even if they are stored on ice, and should be eaten as soon as possible. If you cannot get your hands on really fresh scallops, you can always buy the frozen ones, although they are not as good as the fresh ones. Many fishmongers also sell nuts that they have isolated from the molluscs, to reduce the spoilage to some degree. Once you've purchased the scallops, remember to keep them on ice as long as possible, and try to cook them as soon as you can. Smell the scallops to see that they really have a neutral, slightly sweet odor, and not a spoiled fowl one. Actually, why not do this step already at the fish store, so you can return them directly if they don't smell correct. Then, remember to keep them on ice, so don't just throw them into the refrigerator.
Prepare the scallops as we describe on our HOW TO pages. Cooking them is quite simple, just remember not to overcook or they will become too tough. The goal is to have a tender, soft scallop on the plate. Most chefs just fry the seasoned scallop in a hot pan; just browning the scallop for about 30 seconds to 1 minute on each side, and then remove them from heat and let them cook in residual heat. Scallops can be eaten with many other foods, and they go well together with other seafood or vegetable dishes.
From the nutritional point of view, scallops, even though they are not "fishy", are actually quite healthy and also contain a good amount of omega 3 fatty acids. They also provide us with vitamin B12 and some minerals.