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PREPARATION, COOKING & TIPS
Best seared on a high heat to retain their moisture.
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Avoid over cooking as they will go rubbery.
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Don't use too much salt when cooking
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Serve immediately after cooking.
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They can be marinated in soy sauce and wasabi and pan fried
until they turn a caramel colour and served on a crisp salad.
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Grill scallops then drizzle with lime juice and Njoi's Limestone
Coast oil.
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Steamed scallops are delicious if you place 3 cms of water
in a pot with a sliced fresh red chilli and a teaspoon of
grated fresh ginger and simmer. Then place scallops into a
steaming basket and steam for three to four minutes.
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No cooking is required when placing scallops into a cooked
seafood casserole, mornay or soup as the heat from these meals
is enough to cook the scallop.
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Several species of scallops are found along the Western
Australian coast, but only the Southern saucer scallop, Amusium
ballotti is in abundance to support a commercial fishery.
Scallops inhabit sea grass beds along our coast but
the main catchment areas are Shark Bay and the Abrolhos Islands.
Scallops are normally fished between April and November, with the
fishery being closed during summer.
A scallop varies in size depending on the nutrients
in the water. Most average around 10cm across the shell. When caught
the scallop is 'shucked', which means the animal is removed from
the shell. Then the meat is removed from the roe sac. Some scallops
are left with the roe on, this is done mainly for the gourmet seafood
market.
Scallops are a very versatile product. They have a
mild to medium rich flavour, with a medium to firm texture when
cooked. They can be used as an entrée or be incorporated
into a main meal. They are delicious pan fried, grilled and poached.
"We Speak Fish"
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