Just in case that you have missed it: the fishing season for scallops has been opened officially this week – since Monday the yellow-coated heroes are out on the sea for you in Normandy, in Brittany to get aboard what the French so nicely call coquilles St. Jacques. For the fishermen, scallops mean pure money. In Normandy, a fishermen told me recently, that the precious shellfish makes almost 60 percent of his yearly income. For us consumers, scallops stand for pure, mineral pleasures. Enjoy them cru as a Carpaccio, just sprinkled with lemon or lime and dark green olive oil, pan-fry them shortly or drown them in a creamy curry – they’ll never let you down. The only thing is: be quick! Cooked too long, the snow-white nuggets turn into solid balls reminding of hard rubber. So beware!
Here’s a charming video that shows how to open and clean them. Try this at home!
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