Wednesday, August 11, 2010

Scallop Scramble

I've made this before with the whole adductor muscle, but I wanted to see if it would work with that little muscle that most people peel off and throw away.
60g scallop meat(the small muscle attached to the large adductor)
60g heavy cream
10g water
2g salt
6 strands saffron
Blend the meat, cream, and salt until smooth. Pass through a fine mesh sieve. Add the water and saffron to a pan and boil it until almost dry. Turn off the heat and add the passed scallop mixture. Stir the pan with a spatula until the saffron is evenly distributed. Turn the heat to low and stir the scallop until it sets gently, like a soft scrambled egg.

This is what it looked like before cooking, after passing.

Plate it up!
Scrambled scallop with olive oil glazed turnips, English peas and cherry tomatoes

I definitely noticed a difference from when I used the whole adductor muscle, as opposed to just the scrapes, but the scrapes still work. They just need a little bit of the whole muscle to give the same texture; definitely not worth throwing away.



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