Florida Food Fare - Sarasota County Extension - University of Florida


Florida Food Fare - Sarasota County Extension - University of Florida

Florida Food Fareby Mary KingFamily & Consumer SciencesUniversity of Florida / IFASSarasota County ExtensionScallopsDescription: The scallop, like the oyster is a bivalve mollusk, but unlike theoyster, it is a very active swimmer. This results in the adductor muscle becomingoversized. This muscle is the lean, light firm meat that is so popular in U.S.markets. There are many scallop species but in general they are classified intotwo broad groups, bay scallops and sea scallops. Florida produces two scallopscommercially, the bay scallop and the calico scallop. Calico scallop meatcompares to the size of bay scallop meat in diameter (approximately one-half tothree-fourths inches) but is longer than the bay scallop. They average about I 00per pound and their meat is sweeter and more succulent than the sea scallop.Availability: Fresh bay scallops are available on the East coast in the fall,whereas the peak season for fresh sea scallops is mid fall to mid spring. Calicoscallops run December through May and are abundant from the Carolinas to theGulf of Mexico. Because scallops perish quickly out of water, they are alwaysshucked immediately after harvest and the meat iced. Frozen scallops aregenerally available year-round.Nutritional Value: Scallops are low in fat and calories and an excellent source ofprotein. Approximately 4 ounces of Scallops contains 100 calories, I g fat, 18 gprotein, 40 mg cholesterol, 3 g total carbohydrate, and 2 percent of the dailyvalue of calcium.Selection and care: When purchasing scallops, examine the product for acreamy, white, light tan or pinkish color and a mild slightly sweet odor. If thescallop is stark white it is a sign it has been soaked in water. When purchased inpackages, fresh or frozen scallops should be practically free of liquid. Freshscallops should be stored on ice in a refrigerator at a temperature between 35

and 40 Degrees F. They are best used the day of purchase but can be held onice for one or two days. Raw frozen scallops can be held at 0 Degrees F. orbelow for three to four months. Like most other seafood products, scallops retainquality better if frozen in the raw state.Use and Preparation: Scallops require gentle and light cooking to bring outtheir delicate flavor. They are suitable for a variety of cooking methods, such aspoaching, broiling, baking, frying or grilling. They can be used in soups, stews,main dishes, appetizers or salads. If scallops are frozen they; may be thawed inthe refrigerator or under cold running water. Fresh or frozen scallops should berinsed with cold water to remove any remaining shell particles. Large seascallops may be cut in half before preparation. Scallops are fully cooked whenthe center is opaque and white. Overcooking causes toughness.RecipesBasic Broiled Scallops2 pounds calico or bay scallops, 1/2 teaspoon saltfresh or frozen1/8 teaspoon white pepper1/2 cup margarine or butter Paprika3/4 to 1 teaspoon minced garlicThaw scallops if frozen. Rinse with cold water to remove any remaining shellparticles. Melt butter in small saucepan. Add garlic and cook over very low heatfor 5 minutes; do not brown garlic. Place scallops in single layer in 12x8x2-inchbaking dish. Sprinkle scallops with salt and pepper. Pour garlic butter overscallops; stir to coat scallops on all sides. Broil 4 inches from source of heat for 2minutes. Stir scallops; broil 2 minutes longer. Sprinkle with paprika. Serveimmediately. Makes 6 servings.Scallops Oriental1 pound calico or bay scallops, 1 cup sliced cauliflower flowerettesfresh or frozen1 cup sliced fresh mushrooms2 tablespoons lemon juice 1 cup green onions cut in 1 inch lengths2 tablespoons low sodium soy sauce 2 1/2 tablespoons cornstarch1/2 teaspoon garlic powder 3/4 cup water2 tablespoons canola oil 1 teaspoon salt1 cup sliced broccoli flowerettes 1/2 teaspoon pepperThaw scallops if frozen. Rinse to remove any remaining shell particles. Cutlarge scallops in half. Combine lemon juice, soy sauce and garlic. Pour over

scallops. Let marinate while preparing vegetables. In wok or large skillet, heat 2tablespoons oil and add broccoli, cauliflower, mushrooms and green onions.Stir-fry about 4 minutes. Remove vegetables to a warm platter or push to theside. Add remaining oil if necessary. Drain scallops; reserve marinade. Placescallops in wok. Stir-fry for I -2 minutes or until scallops are opaque. Returnvegetables to pan. In a small bowl, combine cornstarch with water, salt andpepper and marinade, mix well. Add to scallops and vegetable mixture and stironly until thickened. Serve over rice or chow mein noodles. Makes 4-6servings.Scallop Kabobs1 pound scallops, fresh or frozen 1/4 cup lemon juice1 can (13 1/2 ounces) pineapple 2 tablespoons chopped parsleychunks, drained1/4 cup soy sauce1 can button mushrooms drained 1/2 teaspoon salt1 green pepper, cut in 1 inch squares Dash pepper2 tablespoon olive oilThaw frozen scallops. Rinse with cold water to remove any shell particles. Placepineapple, mushrooms, green pepper and scallops in a bowl. Combine oil,lemon juice, parsley, soy sauce, salt and pepper. Pour sauce over scallopmixture and let stand 30 minutes. Using long skewers, alternate scallops,pineapple, mushrooms, and green pepper until skewers are filled. Cook about 4inches from moderately hot coals about 6 minutes. Turn and cook another 4-5minutes. Serves 6Refreshing Scallop Salad1 pound cooked calico or bay scallops 3 hard cooked eggs, sliced5 cups shredded lettuce 1 cucumber, sliced1 pound asparagus, cooked Louis Dressing (recipe follows)1 pint cherry tomatoes, cut in halfPlace shredded lettuce in bottom of large salad bowl. Line 1/4 edge of bowl withasparagus, 1/4 edge of bowl with tomatoes and finish lining edge of bowl withalternating slices of egg and cucumber. Fill the center of bowl with scallops.Serve with Louis dressing. Makes 6 servings.Louis Dressing:1/2 cup lite mayonnaise or salad dressing 1 hard cooked egg, chopped2 tablespoons chili sauce I tablespoon chopped pimento

2 tablespoons chopped green stuffed olivesonions and tops1/2 teaspoon lemon juice2 tablespoons chopped green pepper 1/8 teaspoon each, salt and pepperCombine all ingredients. Chill. Makes approximately 1 1/2 cups.

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