SCALLOPs and SMALL SCALLOPS are bivalve molluscs, related to oysters and clams. Its meat is highly coveted for its delicious taste and finesse. The first one is larger in size and their ears are symmetrical.
Shells are ornamental and can be retained to serve tickets.
In Argentina, Colombia, Spain, Uruguay and Venezuela are known by this name. They are also known as “Concha de Peregrino” by the Camino de Santiago in Spain.
They open placing on a hot griddle or in the oven.
It is known whether a scallop is fresh:
If it has a shell, it must weigh and be tightly closed. In addition, it should be closed if you touch the meat from the inside and smell the freshness of sea to iodine.
If it is fresh but without a shell, the meat medallions are white nacre. If possible, it is necessary to avoid buying scallops directly on ice, since the direct contact with this one spoils the meat.
A plastic paper should be placed between the two to keep them.
They are prepared au gratin, parmesan, or simply boiled or raw. They are sold with and without shells.
Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.
To check the quality of seafood, we need to know that:
They can be purchased live, refrigerated or frozen depending on their class.
The most advisable are the frozen ones due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.
Its odor must be mild to seawater (iodine), never penetrating odor to ammonia.
Vivid Color, non-opaque glossy.
Shell live molluscs must have it closed or ajar not opened because this means they are dead. The frozen, unopened ajar. After cooking, it must be opened, if it is closed, discard it because it is damaged.
Some of the shell molluscs such as oysters can be consumed raw with lemon.
All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.
When you go to buy frozen seafood you should consider:
- Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
- Note that the packaging and labels are in perfect condition, not broken or in bad condition.
- Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
- Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.
The whole scallops are preserved for a few days, wrapped in a cloth, on a container and refrigerated on the underside of the fridge. If they do not have shells, they are preserved also refrigerated, in container with lid. If fresh scallops are to be frozen, they must be dried and placed on a tray and refrigerated while hardened and then packed in airtight plastic bags and frozen.
It is important to know that frozen scallops can drop a lot of water. To preserve your softness and substance, simply thaw them in a milk container and in the refrigerator.
Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.
Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.
Refrigerated raw shell, 3 days maximum and depending on its freshness at the time of purchase. Refrigerated without shell 2 days, maximum.
Frozen and without interrupting the process, approximately 3 months and depending on the expiration date.
3 months approx. 2-3 days approx.
Note: Always handle shellfish or any food with clean hands or disposable gloves and those that have already been cooked, with clean utensils.