Scallops are bivalve mollusks, which mean they have a shell composed of two halves or valves. They are related to clams, oysters, and mussels. The scallops you see in the supermarket are the adductor muscles that open and close the two valves of the scallop's shell. The muscle is circled by sweet, mild-tasting meat that is white when raw and turns opaque when cooked. Scallops can be eaten raw or cooked, but most people prefer them cooked because raw scallops taste like the sea.
Several different types of scallops can be found on shelves in stores worldwide. Some of these are considered delicacies and very expensive, so it is essential to know what scallop you have before cooking it.
Scallops is coquille Saint-Jacques
The French name for scallops is coquille Saint-Jacques, and this translates literally to the shell of Saint James, and Coquille Saint-Jacques may refer to both the mollusk and the dish made with it.
In France, scallops are eaten either as a side dish or appetizer. They are usually served in their shells, baked with cheese and breadcrumbs, or sautéed in wine. Scallops are also often grilled or fried and covered with a creamy sauce.
Scallops are famous worldwide, but they hold a special place in French cuisine and culture. In France, you can find scallop dishes at just about any restaurant of any quality level.
In addition to coquille Saint-Jacques, there are other terms for scallops in French that are worth knowing if you're traveling in France. Escargots de mer refers to raw scallop meat without its shell, while noix de St-Jacques refers to the meat once it has been removed from its shell.
Scallops are French
Scallops are popular seafood. There are many different kinds of scallops globally, including those found in the Atlantic and those found in the Pacific. Scallops are known for their sweet flavor and are often eaten raw or seared. The best scallops come from the ocean floor and can be very expensive.
The most famous variety of scallop is called the "French" scallop, which comes from the south of France. Scallops are sometimes called "prawns" or "sea prawns," but this is not true. Prawns are a different type of shellfish (a member of the scallop family) found in Asia, Africa, and Australia.
Three different types of Scallops
Sea scallops are the type of scallops that you're most likely to eat at a seafood restaurant because they are large, meaty, and sweet. There are three different types of sea scallops: Atlantic sea scallops, bay scallops, and calico scallops.
The most significant and most common of all scallops, Atlantic sea scallops, are named for where they're found — the Atlantic Ocean. These large, tender, and sweet-tasting scallops can be cooked in various ways, including grilling, sautéing, or stir-frying.
Bay scallops are much smaller than Atlantic sea scallops and have a sweeter taste. Bay scallops are found in shallow bays on both the Gulf Coast. These delicately sweet-flavored morsels should be cooked quickly over high heat to preserve their natural sweetness.
Calico scallops get their name because they have a mottled brown color, similar to calico fabric. Calico scallops are cooked in various ways.
How do the French eat Scallops?
Scallops, a type of shellfish belonging to the family Pectinidae, are typical food and game in the waters of France. They have a sweet flavor firm texture and can be prepared by frying, grilling, or boiling. Scallops are one of the most popular types of seafood in French cuisine.
Scallops may be cooked whole or sliced into pieces before cooking, and they're usually served on their shells with some sauce underneath when cooked whole. In France, scallops may also be done as a hors d'oeuvre (appetizer) or first course.
Scallops are usually served as a main course or part of another dish, such as bouillabaisse or bourride when sliced into pieces before cooking.
Scallops are typically eaten with a fork and knife. A large scallop is cut into smaller pieces before eating, while smaller scallops may be swallowed whole without cutting them up.
Scallops, in France, are usually prepared as follows:
- They are sauteed on both sides with garlic and parsley until cooked through but not browned;
- The scallops are then removed from the pan and set aside;
- Butter is added to the pan to make a sauce; then lemon juice (and maybe cream or white wine);
- The sauce is poured over the scallops and served.
You can also bake them in the oven, but you will lose their delicate taste and texture.
Best Scallops to eat
The best scallops to eat are sea scallops, but also bay scallops. There is some debate about whether bay scallops taste better than sea scallops.
- Sea scallops are the large, round, white mollusks found in most fish markets and recipes. They can be as large as a half-dollar or larger, and Bay scallops are much smaller, coming in at just under an inch across.
- Bay scallops tend to be more expensive than sea because they are harvested by hand in shallow bays using long-handled rakes. They take less time to cook than large sea scallops do, and they have a sweeter flavor with the texture of a clam. Bay scallops can be eaten raw or cooked.
Are small or large Scallops better?
Scallops are always a treat, but they're also costly, so getting the best ones is essential. In America, most scallops are sold wet-packed, which means they've been treated with a phosphate solution to help them retain moisture. In general, wet-packed scallops are preferable to dry-packed ones because they're more tender and flavorful.
However, there are two different sizes of wet-packed scallops — large and small.
- Large sea scallops are more prominent, sweeter, and tend to be the choice for grilling or sautéing whole.
- Small sea scallops can be excellent for broiling or making baked scallop dishes like scalloped potatoes or casseroles.
If you're buying bay scallops instead of sea scallops — which are less expensive but also much smaller — you can use them in any recipe calling for sea scallops by simply increasing the number by about two or three times as many.
Wet and Dry Bay Scallops
- Wet bay scallops are freshly harvested and have been shucked from the shell. Their texture is soft and delicate, with a sweet ocean flavor. They are packed in water or clam juice to be soaked for further cleaning if needed.
- Dry bay scallops have been processed to remove excess moisture and prolong their shelf life. These scallops are cream-colored, with a meatier texture than wet scallops. Because they have been dried, they may need to be rehydrated before cooking by soaking them in milk, water, or stock for 30 minutes to an hour.
French Scallops in cream sauce
Scallops may be the most underrated ingredient in seafood, but they're some of the most delicious and versatile. They take on whatever flavors they are cooked with, making them a perfect pairing for bold ingredients like bacon or stuffed with savory herbs and cheese.
A fan-favorite scallop dish is French scallops in cream sauce. These creamy, white-wine-infused scallops are a decadent dish that will impress your family and guests.
1 - Heat the butter over high heat until melted and starting to foam in a frying pan. Add the bay leaf and sear the scallops on each side for 3-4 minutes. Remove from the pan and set aside.
2 - Reduce the heat to medium, add the shallots, garlic, and thyme to the frying pan, and cook until softened, about 4 minutes. Add the wine and cook for another 5 minutes or until it has reduced in volume by half.
3 - Add the cream and simmer for another 5 minutes or thicken slightly—season with salt and pepper.
4 - Return the scallops to the frying pan and toss in the sauce. Serve immediately with a side of rice or pasta of your choice!
Why we soak Scallops in milk?
You soak scallops in milk to denature the proteins present in scallops. This will prevent them from becoming tough when you cook them and give you a better eating experience.
In the world of meat proteins, those that come from fish and shellfish are generally more delicate than beef or chicken, even when compared with other forms of seafood like tuna or salmon. These proteins are more easily denatured by heat and can become tricky if cooked too long.
To combat this, soaking the scallops in milk will denature some of the proteins ahead of time (and since they're so delicate, it won't take very long), which in turn allows you to cook them longer without getting harsh results.
Scallops are a favorite for many seafood lovers. They're sweet, tender, and can be quickly sautéed to make a delicious meal.
Scallops are expensive, but they're worth the splurge on special occasions. These seafood delights have a delicate texture and mild flavor that makes them more like lobster than catching the regular fish. They are also a favorite for many and can be served with different side dishes of your choice.
Fried scallops don't take long to make, but they take some prep work. To get them just right, you'll want to use fresh scallops and dip them in seasoning before frying. They can be served as an appetizer or even part of your main course.
How to serve French Scallops
A beauty-in-the-rough, scallops are the most difficult of all shellfish to cook. Scallops are a byproduct of the fishing industry. So they have changed hands many times (as well as being frozen) before they get to our kitchens
All this handling hurts their flavor and texture, so the goal when cooking them is to minimize all the damage caused by freezing and thawing.
If you want to learn how to serve French scallops like a pro restaurant chef, here are some tips that can help you get it right:
- Use dry scallops. Look for ones that aren't wet or slimy, as that means they were treated with sodium tripolyphosphate (STP). STP makes the scallop's weight increase with water, so they are more expensive at the same weight as untreated ones. However, STP also affects the taste, causing it to become bland and rubbery.
- Cook them quickly over high heat. The goal here is to seal in the juices and prevent any further toughening of the flesh. If you cook them too slowly, they will release their
Here are some tips to follow when you want to know how to serve French scallops:
- One of the most important things to remember when preparing foods is that they should be cooked at the right temperature and time. If not, it may cause them to become dry or rubbery. This is especially true for seafood like French scallops.
- The best way of serving them is in a hot water bath for about 15 minutes, until they're just cooked through (without burning).
Wines that go well with French Scallops
A great way to enjoy French scallops is with a nice glass of wine. This article will provide a comprehensive guide on French scallop pairings with wine.
- Scallops are a special kind of seafood that is not necessarily common in many parts of the world for one reason or another. They are generally considered an expensive type of seafood and therefore do not attract a lot of people who cannot afford them. But the truth is that French scallops are some of the best-tasting seafood you can get in the whole world.
The best way to enjoy French scallops is by pairing them with white wines and rosé wines. These two types of wine work so well together because they both have high acidity levels, which help balance out any sweetness from the scallops that might otherwise be overpowering if eaten alone.
The key here, though, is choosing something light like Sauvignon Blanc or Pinot Grigio, which will help cut through any richness from buttery sauces on top without adding too.
So if you have never tried French Scallops before, this article will guide you on how to enjoy your French scallops!