Another Fresh Seafood Idea
We have two species of scallops available to us—bay scallop and sea scallop. The bay scallop grows up to four inches wide and is found in bays and estuaries from New England through North Carolina. The edible meat is the adductor muscle, which is about one-half to three-fourths inch in size.
Growing twice as large, the sea scallop comes from the deep waters of the North and Mid-Atlantic. Its meat is one to two inches wide.
The bay scallop tastes best—its sweet, mild flavor is the gourmet’s favorite. The meat of scallops is creamy white, tan or creamy pink.
Fresh scallops have a sweet smell. Though they have a stronger odor than most seafood when the container is opened, it dissipates quickly. There should not be any iodine, sulfur or ammonia odor. Fresh scallops have an ivory translucence, firm texture and elastic springiness. There should be no excess liquid. They are not soft and droopy and they don’t settle into each other.
Scallops are nutritious. They provide a good source of protein and are low in fat, calories and cholesterol.
They are delicate and require short cooking times. When overcooked, they shrink and toughen. The same thing happens if they are left for any time after being cooked. They need to be served and eaten immediately.
Scallops can be broiled, baked, sautéed, fried, poached, stewed, grilled, stir-fried, used in casseroles or in combination with other seafoods.
- 1 pound bay scallops (or sea scallops, quartered)
- ¼ teaspoon pressed garlic
- ¼ teaspoon salt
- 2 tablespoons minced fresh parsley
- 1 tablespoon vegetable oil
- ¼ cup dry vermouth
- ½ cup soft bread crumbs combined with 1 teaspoon melted butter or margarine
In medium bowl, combine garlic, salt, parsley, oil and vermouth. Stir in scallops.
Spoon mixture into 4 shells or ramekins. Place on baking sheet. Broil about 4 inches from heat for 5 minutes. Sprinkle crumb mixture and paprika on top and broil until lightly browned, about 3 to 4 minutes. Serves 4.
Contributed by Joyce Taylor