Nice she is, but she lurks. The scallop shell, she lurks and watches. With your needle head large, fluorescent and ring around the edge-seated eyes, she peers deep into the dark black water. Filter hairs in the Interior of the fortified jagged shell edges indicate Changes in water pressure and shall notify it of any danger. Seam a, so it moves. Yes, the scallop can back to triple – a by water-jet propulsion, like a jet ski. How you do that?
her powerful sphincter muscle it contracts so fast and strong that the water has sunk to the food between its two Flaps, displaced by the emissions from the site. Tumbe oysters and clams may be stuck to the stones and piles – the scallop is mobile. With each contraction of your muscle, you move a Meter, and more.
Panegyric speech,
Oh the delicious sphincter, you’re my desire! All the power you’re fat-free and tender, not Bone nor cuttlefish bones complicate you, nutty and sweet is your taste and wear your house, that makes you the most beautiful among the shells. Even after the consumption of your casket, the domed part at the onset of I for the platter of new mussel and fish dishes, meanwhile you digested long ago and the story remains with me as a souvenir.
Descending from the summit of my praise, I must now a couple of facts to deliver. The scallop – it was not you, but their are many. It is a branched, the world encountered the family. In Europe, two of its members: the Great scallop (Pecten maximus) and the smaller scallop (Pecten jacobaeus). The first comes from the Atlantic ocean, from the coasts of Ireland and Scotland, France and Norway; the second from the Mediterranean sea.
And two methods are there to catch you (because caught you, and not harvested). Method one to great effect, and stupid, method two sustainable and smart. In the case of the striking of a fishing boat pulls in all-consuming trawl through the sandy soil (such as off the coast of Normandy), any aufraffend, what lives. Subsequently, the shells are separated from the Rest. It was of Normandy, more shells.
In the sustainable method, for example in Norway, climbing, scuba divers from the rocky shores into the icy water and snatched in up to four dives a day, the shells on the floor and put them in a bag. Hand-dipped shells are, as you can imagine, with 2,50 Euro per piece more expensive than the one from the “killing fields” of the trawl fishermen, to 25 euros per Kilo.
Great Seafood recipe scallop
The scallop, in the own box baked and the scent of herbs and earthy mushrooms surrounded, is a jewel for the kitchen.
Close to the Reeperbahn, at night …
The Port of Hamburg, Greek restaurant “The Greek” (Vorsetzen 53), a fine (but not fine) just around the corner, the star editorial staff, served a delicious scallop Sahabet Carpaccio:
Per Person, we expect the shells 3 parried Jakob, at a table with four people that makes a dozen (for a main dish; for a Starter range, by size, for 1-2 shells).
First of all, I stain the shells. To do this, 3 TABLESPOONS of sea salt grains, 1 TSP coriander seeds, 1 TSP Peppercorns and 1 TSP fennel seed together in a mortar. Half of this Gekrümels on a ceramic or glass dish, and then sums up all the shells. I place the shells, beriesele you with the second half of the spice mix and leave for 2-3 hours. Then I take them out, wash them under cold running water, Pat them dry, put them on kitchen paper placed on the page. This step is not mandatory and is not made by the Restaurant too; because he raises the shell taste, but I recommend him.
While the shell takes on seasoning, I cut pod in a not too spicy red fresh chilli into very fine dice; also I cut the chives into rolls; ginger peeling and pelle I and cut it very finely diced; 1 Beet Cress, I tweeze a single leaf; and, also, I think 1 Biozitrone (for abrasion), ditto Bottarga (explanation follows) and a fine, sauscharfe Grater, in addition to salt and pepper.
lemon juice, orange juice, honey, salt, pepper and olive oil, I stir in a delicate spicy Vinaigrette.
The Jacob I cut scallops horizontally into approx 3 mm thick slices. The do I distribute on serving dish, moisten with a little of the Vinaigrette and seasoning with the other ingredients mentioned, I have the meat, the Peas verriesele, but rather sparse as abundant. Serve and enjoy.
Bottarga is the stick hard, dry, heavily salted ROE of the grey mullet, rubbing him like Parmesan cheese, only more sparse. Who finds him, takes trout caviar.
Whole or triggered clams?
Who has shells is a source for hand-dipped Jakob in the shell and a delicious ass in the pants, before she pulls the loose goods. The shell is not living – what shaken but a sailor. Because of the killing to the intent we throw all the children out of the kitchen. Then the clam on the half round side is down and your driving with the a sharp knife between the closed lid – hard under the top, flat cover along. This separates the muscle from the lid, which opens like a pocket watch. With the knife the muscles along with the surrounding Kladderadatsch from the round shell half cut. The muscle with the fingers from the Rest separate, and wash. The goo dispose of the shells decoction to the Cause of future fish and mussel ragout.
