Steamed scallops can be garnished and served in their shells.
Purchasing scallops that are still in their shells is one of the best ways to make sure you get only the freshest scallops, as most scallops sold still in their shells are still alive. Much like lobster, which is commonly sold live, scallops still in their shells often fetch a premium price. Many find they are worth the extra money because of their rich flavor. Scallops in their shells also require a bit more preparation, as they must be shucked or boiled, then washed to remove any dirt and silt that would make for a very unpleasant eating experience. Add this to my Recipe Box.
Instructions
1. Fill a large stockpot with cold, clean water. Cover the pot and bring the water to a rolling boil over high heat.
2. Fill a second large pan or bowl with equal parts ice and cold water.
3. Put the scallops in the rapidly boiling water for 45 seconds.
4. Pour the scallops into a strainer to separate them from the water and quickly plunge them into the ice water for two to three minutes to stop the scallops from cooking.
5. Remove the meat from the shells that opened during the scalding process using your finger or a kitchen spoon. Rinse the meat and put it in a strainer to remove excess water.
6. Fill the bottom portion of a steamer with water to the halfway point. Bring the water to a rolling boil.
7. Place the scallops in the steamer basket and cover the pot.
8. Allow the scallops to steam for two to three minutes, depending on their size. Quickly remove the scallops from the boiling water and transfer to serving plates or a large serving platter and garnish or season as desired.
Tags: their shells, still their, still their shells, boiling water, rolling boil, scallops from, three minutes