Monday, 23 November 2009


In Paris markets you can buy scallops  still in the shell and alive. They don't get much fresher than that Often the price is slightly cheaper if you buy 3 kilos but as it is difficult to work out how much you'll get weight wise once they are shucked and cleaned so I don't even bother. I just buy by number thrilled to be able to buy scallops that haven't seen the inside of a freezer.
Well this time we saw huge scallop shells held together with a large clip and promoted as having the coral. Now scallops in France don't have much of roe, especially early in the season, which begins around mid-October. But I grew up on scallops with roe and I love that part. These were  Norwegian scallops and just take a look at the size of this beauty. We sprung for  four of them, and I asked for the  shells to take home,  a little added value.

We cooked them simply, a little sautéed shallot, then seared the scallops, deglazed the pan with white wine then added some grated Parmesan cheese. Not too French this last touch but that was how we'd eaten  scallops earlier in the week with my French friends. The cheese melted with the wine and held the shallots together. Some freshly ground pepper and chilled white wine - delicious.

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