Recipe using entire scallop? Or most of it
Watching a French cooking show.the chef prepared the scallops, and naturally kept the big muscle, but then softly boiled the gills, then chopped it up with vegetables.
Did a quick Google search and did find similar questions on yahoo.a few people said that they were Asian and they are used to eating the entire scallop.
Any ideas for recipes? I am having a hard time finding recipes that use anything more than the abductor muscle and sometimes the coral. I suppose there are a few questionable things, like the gonad and eyes, so I probably won't try eating that.
Definitely the gills. He served the abductor sliced thinly, raw. He simmered the gills twice, I believe the first time the water was discarded due to sand. Second simmer he included some herbs. Then he chopped the gills and sautéed with endive, coriander, few other things. Set that all in a donut mold with the raw abductor. Set that on the plate, egg yolk in middle, and poured over it some sort of pumpkin soup.
So he definitely treated the gills differently than the abductor.
Noix de frais translates literally to fresh nuts. Bardes means bards, referring to the gills. Anyway here is the recipe, although the instructions are not as accurate as what he did on the show.
Obviously I didn't taste the dish but the 4 people who he served the soup to were impressed. The gills played a small role in the dish.
It seems no one here cooks with any part of the scallop other than the abductor. We eat the whole insides of other shellfish so I don't see that huge of a difference. Guess I'll need to find a Chinese granny!
Really fresh live scallops are amazing, but I only use the muscle and roe. I would consider using the rest if the scallops were small, but much of the time they are jumbos, way larger than your typical fish market product, filling enough. I keep it super simple- lightly salted and peppered, seared in olive oil and/or butter. But I got a bonus with the live ones I bought from an Asian market last week...several had baby ling (hake) in their shells. I just pinched out their guts and seared them with the scallops. They were just as tasty.
My mom does something similar with the gills. She would poach them, then finely julienne them, and then stir fry them with slivered bamboo shoots, enoki mushrooms, and julienned waterchest nuts. It was sort of a glorious dish, like a glacier had somehow splintered and fell onto a plate for you to eat.
Another thing my mom used those for were the Chinese dish "Ants Up a Tree" (or 螞蟻上樹). She said the secret to making that dish different and better than all others (her paraphrased words, not mine) were to use the scallop gills (or sometimes geoduck). She'd poach, then instead of julienne, she'd dice them (almost to a mince) and then toss them into the stir fry along with the "ants" (or meat"). (As an fyi, she'd also toss in some diced up conpoy as well. But that's another thread entirely ...)
Hope that helps.