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THE FISH SOCIETY
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The Fish Society > "D" > Dived king scallops with coral

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Dived king scallops with coral

SEE OUR OTHER SCALLOPS

These scallops have been caught by divers, which keeps the sea bed looking a lot tidier - and probably healthier - than catching by dredging. It also explains why they cost quite a bit more. The bright orange coral or roe has an attractively briney taste - it adds a subtle savoury undertone to the sweet white meat. We offer several kinds of scallops. You'll find the complete scallop offering is here.

 

And HERE are 20 great scallop recipe ideas.

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Recipe
Steamed scallops with ginger and coriander Fish code 155805 Serves 4

You wouldn't think of The Financial Times as a source of recipes, but that's where we found this one, by Hugo Arnold.
450g/1 lb scallops
1 inch root ginger
1 carrot
3 spring onions
1 garlic clove
Small bunch coriander
1 tsp soy sauce
2 tbsp sesame oil
2 tbsp groundnut oil
Black pepper
2 lemons
1 Peel the ginger and carrot and cut these and the onions into julienne strips. Peel garlic and cut into tiny pieces. Place all four in a bowl of iced water for ten minutes.

2 Cut scallops in half. Put them in the container that's going in your steamer, along with a few sprigs of coriander. Drain the vegetables and scatter on top. Sprinkle soy sauce over and add plenty of pepper.

3 Pluck a dozen coriander leaves. Put in more iced water.

4 Steam the fish for four minutes. Discard coriander stems. Remove scallops and vegetables to warm dish, retaining the juices.

5 Put juices in a small saucepan and boil until reduced by half. Remove from heat and whisk in oils.

6 Taste the sauce, adding more soya or pepper if necessary. Spoon over scallops. Scatter with coriander leaves. Serve with halved lemons.