Sea scallops are the largest, firmest scallops--not to be confused with the smaller bay scallops. Sea scallops can be difficult to find whole; generally, only the edible portion is sold, fresh or frozen. If you are lucky enough to find fresh sea scallops in the shell, however, you are in for a treat, as these delicious mollusks can easily be cooked at home. When you cook sea scallops in the shell, remember that only the adductor muscle, which controls the scallop's movement, and the reddish coral, or roe, is eaten.
Instructions
Instructions
1. Select creamy pink, white or orange scallops with a sweet odor. They should be free of liquid. If there is a disagreeable odor, the scallop is not fresh and should be avoided. Plan on 4 to 6 oz. of scallops per serving. Each scallop will provide approximately 1 to 1/2 oz. of meat.
2. Thoroughly wash the scallops, scrubbing the shells with a hard kitchen brush. Use a thin, dull knife to cut open the shell. Once the shell is fully open, rinse to remove all the sand and grit and discard all the contents except the large white muscle and the reddish, crescent-moon shaped roe connected to it. Pat dry. Repeat until all the shells are prepared in this way.
3. Sauté the finely chopped garlic in the olive oil until it just begins to lightly brown. Add wine, salt, pepper, and parsley to this mixture. Spoon into the scallop shells, dividing equally among the shells.
4. Replace the top shell and tightly wrap each closed shell individually in aluminum foil.
5. Spread coarse salt on two large baking pans and push the wrapped scallops down into the salt. Bake at 425 degrees for 12 minutes. They are done as soon as they turn white and are no longer translucent. Do not overcook or the scallops will become tough and lose their delicate flavor.
6. Serve immediately with melted butter on the side for dipping---use one scallop per person for an appetizer, or three per person for a main course.
Tags: scallops shell