The scallop (pectens maximus), also known as COQUILLE ST. JACQUES, is a shellfish found around the coasts of France and the United States. It has two shells, one flat and the other concave, which contain the edible muscle flesh. Fresh scallops should have white flesh and a vivid orange or coral roe. The scallop is in season from November to March and reaches its peak in January and February.
Scallops are usually sold already opened. If this has not been done, how-ever, wash and scrub the shells and either remove the flat shells with a knife or place them with the flat shell uppermost in a warm place, where they will open of their own accord. Using a sharp knife, remove the flesh from the shell and cut away the black gristly fibre attached to the flesh. The scallops are now ready for cooking. Do not discard the scallop shells; they may be washed, scrubbed and used as containers for scalloped dishes.
To poach scallops, poach them in COURT BOUILLON or lightly salted water, for 8 to 10 minutes or until the flesh is firm.
To fry scallops, either marinate them in a mixture of olive oil and lemon juice for 30 minutes or poach and drain them.
Coat the scallops in either beaten egg and breadcrumbs or batter and fry them for 8 to 10 minutes or until they are lightly browned all over.