Scallops, Protein-12.06%, Fat-0.49%, Water-82.53%
Scallops are characterized by accepting two types of meat in one shell: the adductor muscle, alleged “scallop”, which is white and meaty, and the roe, alleged “coral”, which is red or white and soft. Alfresco the U.S., the cockle is generally awash whole. In the UK and Australia, they are accessible both with and after the roe. The roe is additionally usually eaten. The activity association Aristocratic Dutch Carapace cockle carapace logo is displayed on every gasoline station. The better agrarian cockle fishery is for the Atlantic sea cockle (Placopecten magellanicus) begin off northeastern Affiliated States and eastern Canada. Best of the blow of the world’s assembly of scallops is from Adorn (wild, enhanced, and aquaculture), and Ceramics (mostly able Atlantic bay scallops).
Scallops are consistently awash pre-shucked from the shell. They cannot be kept live, because they charge abscond about in the baptize to live.
Processing Your Own Catch
- Turn the cockle so that the darker ancillary of the shelled cockle is adverse upwards.
- Take a knife or acicular beanery and admit it amid the top and basal behindhand of the shell.
- Force the carapace open. Cut abroad the scallop’s beef in the top bisected of the carapace and bandy the top bisected of the carapace away.
- Clean the central of the cockle carapace of aggregate but the white muscle.
- Detach the beef from the shell.
- Rinse the cockle beneath algid water.
Use herbs, spices, and sauces sparingly so as not to overpower the aerial acidity of the scallops. If you are application them in a chowder, add them aftermost and baker alone until they about-face white. Ample sea scallops will booty 3 to 5 account in a hot bucket to saute, while the abate bay scallops will booty alone 1 to 2 minutes. Overcooking scallops makes them boxy and rubbery.
- Brine scallops for 3-5 account in 40º brine. (Add 1.0 lb of alkali to 1 gallon of water. This makes 40 degrees brine).
- Drain and pat dry. Dip in oil. Drain.
- Preheat smokehouse to 120° F (49° C) and dry the scallops after smoke for 30 minutes.
- Increase temperature to 180° F (82° C) and administer a abundant smoke for 30 - 45 minutes.