Live scallops can be obtained from fishmongers from October to April. Outside of this period, frozen scallops are found the market. Do not confuse large scallops (Saint-Jacques) with the smaller shellfish of the same species that sell for a lower price (Bay Scallop).
Open the shells by inserting a knife between the top and bottom shell and along the flat valve. Sever the muscle cleanly, and remove the white nugget and the coral from the other half of the shell. Discard the dark sac and fringe-like membrane. Wash the nuggets and the coral in several changes of water.
Scallop Gratin - Quick Recipe
Slice the scallops thinly. Take 4 half shells or small gratin dishes, butter them and line the bottoms with well-washed raw sorrel leaves. Arrange the scallops on the sorrel and place the coral in the middle.
Place 120 g (1/2 c.) crème fraîche, 3 oz. white wine, salt and pepper into a saucepan. Heat for 10 minutes. Spoon the sauce over the scallops.
Sprinkle with 40 g (2 oz.) grated Gruyère cheese. Place in a very hot oven (260° C / 500° F) for 7 minutes.
Fill the bottom section of a steamer or couscous cooker three-quarters full of water; put the top section in place and line it with seaweed. Cover and bring the water to a boil; place the scallops on top of the seaweed; cover and steam for 10 minutes.
Serve the scallops and seaweed with a drizzle of olive oil, salt, pepper and a few drop of lemon juice.
To make a tartare, you must buy very fresh scallops. Frozen ones won't work for this recipe.
Finely chop the raw scallop nuggets; place the scallops in a bowl along with 1 small chopped shallot, 1 tbsp. olive oil, 1 tbsp. chopped chives, the juice of half a lemon, salt and pepper; mix well and serve over a lettuce leaf.
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