Scallops (“les coquilles Saint Jacques”) are wonderful and so cheap in season here in Brittany (about €2.20 per kg) that we eat them in all kinds of ways. Our favorite so far has been in a raw carpaccio with either some olive oil, lemon and crushed pink peppercorns (“des baies roses”) or with a little bit of soy sauce, sesame oil and rice vinegar.
Here is my technique to open them: it’s very easy and will ensure you are getting the fresher scallop possible. By the way, buying them in the shell is much less expensive than buying the nut only.
Click the Video Below to See How To Open a Scallop Easily
What Should You Do Once You’ve Opened the Scallop?
Once you collected the nuts, make sure they are clean (remove the any dark membrane still left and the hard piece from the side). Put them on some kitchen paper and make sure they are nice and dry.
How to Freeze Scallops
If you wanted to freeze them, remove the paper and put them on a flat dish in your freezer. Once they are frozen, you may put them in a bag.
What You Can Do With the Other Parts of the Scallop
Many other parts of La coquille Saint Jacques are edible, and great to make sauces or terrines.
See my Scallops with Truffle and Fresh Pastas in Coral Sauce recipe for an easy to make and delicious example.
Ever Tried Scallops With Foie Gras?
This is yet another recipe I made for Christmas: St Jacques scallops with foie gras sauce. To be honest, the combination sounded weird to me at first: but it was delicious!
Since I love to cook, I’ve posted many recipes on French Today, but you may also be interested in: