Scallops
Molluscs with delicate white flesh. Recipe quantities refer to cleaned meat, not shells.
What it offers and why to use it
Molluscs with delicate white flesh. Recipe quantities refer to cleaned meat, not shells. Pat dry before searing and cook until the flesh is opaque without unnecessarily prolonged heating.
Molluscs with delicate white flesh. Recipe quantities refer to cleaned meat, not shells.
From shopping to cooking
Choose
Buy firm flesh with a mild smell; remove the tough side muscle if present.
Store
Keep at 4°C or below and cook promptly; always thaw in the fridge.
Prepare
Pat dry before searing and cook until the flesh is opaque without unnecessarily prolonged heating.
How to make the most of it
Good pairings
Pairs with pulses, garlic, parsley, tomatoes and olive oil.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with scallops
Fresh white beans with seared scallops
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