Ingredients:
60g scallop meat(the small muscle attached to the large adductor)
60g heavy cream
10g water
2g salt
6 strands saffron
Method:
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.
Passively,
Adam
