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Recipe using entire scallop? Or most of it

youareabunny Apr 19, 2013 04:04 AM

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.

From http://1.bp.blogspot.com/-fm7Ands7FRI...

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  1. Karl S RE: youareabunny Apr 19, 2013 05:09 AM


    1. h
      harryharry RE: youareabunny Apr 19, 2013 05:24 AM

      are you sure it was the gills? and not the roe?

      2 Replies
      1. re: harryharry
        youareabunny RE: harryharry Apr 19, 2013 09:15 AM

        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.

        1. re: youareabunny
          youareabunny RE: youareabunny Apr 20, 2013 03:12 AM

          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!

      2. EricMM RE: youareabunny Apr 20, 2013 09:28 AM

        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.

        1 Reply
        1. re: EricMM
          youareabunny RE: EricMM Apr 20, 2013 01:34 PM

          Baby ling? Will definitely be googling that one.

          Yes I think people consider how large the... Fresh nuts... Are and I suppose it's easy to disregard the rest. But I'm sure the other parts have their own charm.

        2. ipsedixit RE: youareabunny Apr 20, 2013 11:03 AM

          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.

          4 Replies
          1. re: ipsedixit
            EricMM RE: ipsedixit Apr 20, 2013 01:07 PM

            There is a scallop preparation that I have gotten from my local Japanese market, that has chopped up scallop mantle...the thing that looks like a rubber band around the shell, where the eyes are. Its pretty tasty.

            1. re: EricMM
              youareabunny RE: EricMM Apr 20, 2013 01:37 PM

              Interesting! So not even the gills this time. Do you recall how the chopped mantle was cooked?

              1. re: youareabunny
                EricMM RE: youareabunny Apr 21, 2013 10:25 AM

                My guess is steamed. It was in a cold salad preparation. This market also sells steamed scallops in the freezer section, containing all the parts. I've tried them, but they are pretty plain.

            2. re: ipsedixit
              youareabunny RE: ipsedixit Apr 20, 2013 01:36 PM

              That does help, will definitely research the ants up the tree.

              So that is two instances of poaching the gills. And another instance of finely cutting them, I suppose because the texture may be a bit tougher.

              Mmmm Geoduck... now I'm having a Homer Simpson moment.

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