Scallops have a rich flavour with firm, moist flesh that requires minimal cooking (over cooked scallops will shrink & toughen). Pat dry, season and place well spaced around the edge of a hot pan aiming for a caramalised crust (2min side 1, 30sec-1min other). Poach, steam, crumbed or batter also work well.
|Health and Nutrition||
High in protein, low in calories and contains magnesium, potassium and vitamin B12
Pat scallops dry and season before cooking
Scallops are hermaphrodites
Scallops with Spaghetti, Chives & Capers
Tamari (soy) and butter taste great combination