Sunday, February 20, 2011

coquille st. jacques, aka scallops

Everywhere we went in France, when we ate scallops, they all had this little bitty orange "tail" on them. Tasted fine and meaty just like a scallop. I never see them here in California.

Watching an America's Test Kitchen episode about scallops and they were interviewing some New England fisherman lady who was demonstrating how to shuck scallops.

I was dismayed to see her demonstrate (and say) that in the US, they throw the coral (a.k.a. scallop roe) away. Damn. What a waste. From what I recall, it's just as tasty as the scallop meat.

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