The season for scallops starts in October and lasts until spring – the rule “mussels are best in the months with an R in the name” also applies here.
If you can’t get whole fresh mussels, you usually use the white, cylindrical mussel meat, which is available at well-stocked fish counters or frozen.
The processing is simple, but it should be noted that the noble scallops are best fried or grilled gently: They should still be glassy on the inside – overcooked mussels become fibrous and brittle.
- Salt the mussel meat sparingly and sprinkle with a squeeze of lemon juice
- Using a sharp knife, score a flat side of the cylinder 2mm deep in a checkerboard pattern
- This not only serves the optics, it also ensures that the heat can penetrate faster inside
- Heat a pan and brush with a little oil
- Place the mussels in the pan, cut side down
- Turn as soon as they have taken on some colour. Remove the pan from the heat and turn the mussels
- Cook for another 1-2 minutes without heat and serve immediately
In our example, the scallop was used as a topping for a seafood soup . It is also good as a topping for leaf salads.