Canary Square seafood dish + scallop guts question
- MichaelB Dec 8, 2013 09:23 PM
I was at Canary Square this weekend and had one of their special appetizers: cream-poached oysters with tarragon and cape scallops on the shell with preserved lemon and olive oil. 3 of each nicely presented on individual beds of salt. The oysters were fantastic. My question is about the scallops. They were simply steamed open and served guts and all. (By "guts" I mean the connective material that is usually removed to leave behind just the muscle.) I tried one, guts and all, and it was … fine, then i abandoned manners for a minute and forcibly separated the muscle from another one and it was sweet and delicious.
So, is this a thing now? Scallops served with all the innards? My tablemates thought it was fine. I have two objections: 1) All that connective stuff obscures the sweet delicate taste of a very delicious little scallop meat. 2) It's skeevy!
Am I being too squeamish about the guts? (Entirely possible.) I know it's technically fine to eat as long as the scallop is fresh. Do other places serve them this way? Does anyone prefer it?
I think that's the traditional French preparation for scallops or Coquilles St. Jacques. I don't think I've seen it in Boston, although I had them that way in Jackson, NH of all places, at Thompson House Eatery.
In Europe scallops are served with their roe (usually orange but can be white or off-white) but with the other tissues removed, as CportJ mentioned.
As I recall I've only seen them in the US twice - with the roe and the other tissues included, at Kotobukiya in Porter Square and at the Ratskeller in DC, it may be that the roe does not keep well and there also isn't any historical demand for the roe.
Here are a couple of places that sells scallops with "roe on," maybe it's catching on:
When you say guts, do you mean the roe? There used to be law about selling scallops with roe because it was highly perishable. this goes back a few years and I haven't heard of it lately. I've bought whole scallops at Savenors and a few smaller markets in Chinatown, also served with roe and abductor muscle at seafood places there.
I think the abductor muscle is usually discarded at sea for larger scallops.
Diver scallops can be had with or without.
Cape/bay..I usually see them without the roe.
Many consider the roe to be a delicacy In Europe in as Steinpilz said.I personally take them or leave them. Abductor same. I would rather use them for a chowder.:)
Oh, this was *definitely* not roe. Roe would have been cool. This was just connective tissue - digestive tract, membrane, etc. As Bob Dobalina suggested above, I did kind of think, "hmm, steamers?" Or as a co-worker commented when I told her, it's "nose-to-tail!"
I can get over the skeevy factor but I definitely think the sweetness of the scallop meat got lost in all the other stuff. Although some of that may have been the prep - the strong flavor of preserved lemon is an interesting idea but might go better with a sea scallop.
Most authentic places in Chinatown serve this way. It can be a bit sea-gamey which is why most places don't serve it.