You can easily find scallops that are already prepared, removed from the shell and ready for you to cook. But if you’re buying scallops in the shell and not looking to cook them in the shell. here is the simple method you can use to remove them from their shell.
Scallops should still be alive when you buy them in the shell. The shells should be closed, or close when tapped. Once shucked, keep scallops in a damp towel in the fridge for no longer than 24 hours.
Hold the scallop in your hand, flat side up and curved side in your palm.
Slide a short and sharp knife into the shell and twist until the hinge breaks.
To release the meat, slide the knife down the flat side. Open and use a spoon to get the meat from the other side of the shell. Cut the white muscle holding the meat and it should come easily.
Hold the scallop in your hand and locate the white muscle. Slide your free hand’s thumb between the muscle and the meat, being careful not to tear the flesh.
Pull the skirt from the scallops and discard. Wash the scallop quickly in iced water so any residue can be removed.
These snack or appetizer recipes are perfect for a casual get-together with family and friends, whether you’re having a relaxing day or you are supporting your favourite team! These are super easy to make and only require a few ingredients!
Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.
We’re always looking forward to the festive season. Christmas eve, Christmas day or New Year’s Eve, there are plenty of opportunities to show your loved ones your culinary skills or experiment with a new recipe. If you’re lacking inspiration or just want to try something new, we have picked 3 starter recipes that will be perfect for Christmas or any meal during the festive season.
Pan-fried scallops with crisp pancetta, watercress & lemon crème fraîche
In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.
In a separate bowl, mix the crème fraîche with half the lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.
Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add the remaining lemon juice to the pan.
Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices. Serve with the lemon crème fraîche and garnish with the zest.
Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste then beat to incorporate.
Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don’t worry if they sink.
To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.
7g leaf gelatine (4 sheets measuring about 11 x 7.5cm each)
10g sauce flour
a good pinch of cayenne
3 tablespoons fine capers
2 tablespoons chopped parsley
50ml double cream, lightly whipped
2 tablespoons fine capers
Begin with the eggs by placing them in cold water, bringing them up to a fast boil, then timing them for 7 minutes. Then cool them under a cold running tap and peel off the shells.
Now remove the skin and bones from the Smokies (they will come away very easily), then flake the flesh into small pieces and chop the eggs similarly.
Next, soak the gelatine leaves in a bowl in cold water and in a medium saucepan, place the butter, milk and flour. Whisk these continuously together over a medium heat so the mixture will gradually thicken as it comes up to a simmer. Then leave it on the barest simmer for 3–4 minutes, stirring often.
After that remove it from the heat, squeeze the excess water from the gelatine then whisk the gelatine into the hot sauce to dissolve it – which will happen quite quickly.
Now transfer the sauce to a bowl, let it cool for about 10 minutes before stirring in the mayonnaise and cayenne and seasoning well.
Next stir in the Smokie pieces, eggs, capers and parsley, then finally fold in the whipped cream.
Divide the mixture equally between the ramekins, cover them with clingfilm and chill for several hours.
When you want to serve them, remove from the fridge 30 minutes before, then slide a small palette knife around the edge of each one and turn out onto serving plates.
Give each one a dusting of cayenne and a sprinkling of capers on top and garnish with watercress.
This recipe is quick and easy and brings a great blend of flavours into your meal. This would be the perfect idea for a tasty mid-week dinner when you fancy something a bit different while keeping it simple.
This simple recipe really showcases the meaty flavour of our quality King Scallops and will melt the heart of your nearest and dearest for a quality “dine at home” Valentine’s meal. If you’ve never made a pea purée before, now is the best time to try it as it doubles up nicely as a creamy, sweet sauce to go with the Scallops.
We sell our Scallops by the half kilo and guarantee that there’ll be at least 14 of them in there. They come vacuum packed so if you’d like them split into packs, please let us know when you order.
Put the peas, 25g butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm.
Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them).
Serve 3 scallops per person on a bed of the pea purée with a few leaves dressed with balsamic.