Posted 19 February 2019 - 05:41 PM
Posted 19 February 2019 - 06:41 PM
First, make sure to remove all the black stuff unless your scallop is right out of the water, including the bit of black stuff you can squeeze out of the orange part.
Then you can take the red/orange part with the skirt that you've meticulously washed, chop them up and sauté in butter and then if you have enough of it you can process it into sauce, maybe with some herbs and ultratex or your favorite emulsifier (the red part is a pretty good emulsifier itself but there's usually just not enough of it)
Posted 19 February 2019 - 07:18 PM
Posted 19 February 2019 - 09:01 PM
Posted 20 February 2019 - 08:11 AM
I've also seen references to using dried scallop roe, but I'm not sure how to cure it. I could try doing it bottarga-style, I guess, but it's an involved process with a strong likelihood of screwing it up.
Posted 21 February 2019 - 06:33 PM