Scallops are also prized for their beautiful shells.
Scallops have been prized for centuries for their tender muscle which takes well to any marinade or sauce that is applied to it. Part of the oyster family, scallops have a central muscle which is the part of the crustacean that is consumed, along with the reddish roe. Scallops are generally found in marketplaces without their shells, sold as packages of the white edible portion. However, when found and cooked within their shells, scallops have a more varied flavor.
Instructions
1. Examine each scallop by smelling it. The scallop should have a sweet smell that is almost undetectable. If it smells fishy, discard it.
2. Wash the scallops under running water, scrubbing and removing any beards that are found around the edge of the shell.
3. Pry the shells open with the knife, peeling off the top half of the shell and leaving the scallop attached to the bottom shell. Discard the top shell.
4. Rinse the shells again under running water to remove any sand. This will also remove any inedible contents of the shell and just leave the white muscle and the roe.
5. Place a frying pan on the stove and saute the onion and garlic in the olive oil, on medium-high heat, until they are caramelized. This should take about 3 to 5 minutes.
6. Deglaze the pan with white wine. Add the pepper, sage and oregano. Simmer for 1 minute.
7. Add the scallops to the pan. Continue to stir them until the center muscle becomes white and opaque. Add salt to the mixture to taste.
8. Remove the scallops immediately from the heat and serve, spooning the liquid over the served scallops.
Tags: muscle which, running water, scallops have, their shells, under running