Did you know that the French word for the king scallop is coquille St Jacques (shell of St James). This is also the name given to a famous recipe for scallops served on a shell in a creamy wine sauce. Each ring on a scallop’s shell represents a year of growth but might also be a record of a stressful incident in the scallop’s life. Unlike the mussel and the oyster, the scallop cannot close and seal its shell completely and so can only survive in the deeper, full salinity sea water. Scallops have about 60 eyes that line its mantle. These eyes may be a brilliant blue color, and allow the scallop to detect light, dark and motion. Scallops swim by opening and closing their shells using their powerful adductor muscle. This muscle is the round, fleshy "scallop" that we eat. Try our recipe of sauteed scallops and you will see how tender and delicious they migfht be. Enjoy!!!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 400 - 500 g scallops
- 3-4 finely sliced garlic cloves
- 2 leeks finely sliced
- 2 onions finely sliced
- 2 carrots coarsley grated
- 1 parsley root coarsley grated
- 2-3 Tbsp butter
- 500 ml fresh tomato sauce with chopped tomatoes
- 150 ml dry white wine
- 4-5 Tbsp olive oil
- freshly ground black, red and white pepper
- sea salt
Method:
1. Fry the scallops on the olive oil in the heavy skillet for about 2-3 minutes each side until golden.
2. Leek, onion, garlic, carrot and parsley root fry on medium-low heat in the butter.
3. Move vegetables into a big pot. Add chopped tomatoes and white wine. Season with sea salt and freshly ground pepper. Keep cooking for another 5 minutes on a medium-high heat.
4. Next we will mix vegetables and tomato- white wine sauce in a blender.
5. Serve hot immediately with scallops added to the soup.
ENJOY!!!
