Since Thursday, October 1, scallop fishing began in Normandy, the opportunity for us to feast all the month of September with.
You still have to know how to cook it.
For this, Marion Sauveur gives us her culinary tips.
"The scallop is an animal that reproduces in summer. And we in France are prohibited from fishing for scallops in summer ... to let it reproduce", explains Dominique Lamort, quality manager dedicated to the scallop at Normandie Fraîcheur Mer. "Rings are used to keep only the shells of regulatory sizes of 11 cm, which corresponds to a two-and-a-half-year-old shell which has already reproduced once."
Something to treat us without feeling guilty with this seasonal product.
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How do we cook them?
• Snacks to have all the flavors
To have all the flavors of the scallop: you just need to snack them in a pan.
We are in Normandy: we use butter and wait for it to turn hazelnut.
Cooking must be rapid between 1mn30 and 2mn on each side: it must be well pearly.
They are served with a fondue of leeks ... gently cooked and creamed leeks ... Or even caramelized onions.
• In carpaccio
If you have very fresh shells: you can make a carpaccio.
You cut the nuts into 5 or 6 slices with a drizzle of olive oil and Espelette pepper.
• Marinated
Sprinkle the scallops with lime juice in a deep plate.
Let marinate in the fridge for an hour.
Then arrange them on individual plates, with a little olive oil and a few chopped herbs.
• And with the coral?
If you have coral… you can use it to make a base of sauce… by mixing it with a little cream.
A delight.
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