scallop

A shellfish with sweet delicate flavor and practically fat-free. There are many species of scallops but they are all categorized into the two broad groups of sea and bay scallops, which generally refer to size with the sea scallops being the larger and more plentiful group. Sea scallops are approximately 1 1/2 inches in diameter, about 20-30 in a pound; bay scallops are about 1/2 inch in diameter.

plural: scallops

Ingredient

Season: available year-round

How to select: As with all seafood, buy from a reputable fish market. Look for a shiny, moist exterior and no fishy smell. The color ranges from pale beige to a creamy pink, so beware of a snow white scallop as it could suggest chemicals or procedures to enhance color or increase weight. Scallop season is November to March, but frozen scallops are available year round. You are often better off buying frozen directly from the market, than to buy the ones they have thawed for you, as you don't know how they have been treated since they have thawed.

How to store: Refrigerate immediately and use within two days.

How to prepare: broil, deep-fry, grill, marinate, poach, saute, steam

Matches well with: asparagus, avocados, bacon, basil, bay leaves, brandy, bread crumbs, butter, capers, carrots, caiar, cayenne, cheese, chervil, chives, cilantro, coriander, crab, cream, cucumbers, curry, dill, endive, fennel, foie gras, garlic, gin, ginger, hollandaise sauce, Jerusalem artichokes, leeks, lemon, lemongrass, lime, marjoram, mint, mushrooms, mustard, olive oil, onions, ornages, paprika, parsley, pepper, Pernod, porcinis, potatoes, pumpkin, rosemary, saffron, salsa, shallots, sorrel, soy sauce, spinach, Tabasco sauce, tarragon, thyme, tomatoes, truffles, vanilla, vermouth, vinaigrette, white wine