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Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques

2,454 views · Published 6 February 2015 · 8:09 · Indexed 30 September 2026

Channel: How To Cook Great · 2015 · Howto & Style

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Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques. We got these scallops while on our travels in the most amazing town of Rye on the south coast of England. Rye bay scallops are very famous and delicious. Rye itself is just magical a acient town full of history. Check out the Ry Bay Scallop week website (yes they are that well known they have their own week) - http://scallop.org.uk/ - The town is really worth a visit if you are ever in the area.  Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Few people realise the membrane can be used in cooking, and some cultures eschew the coral. What to buy Queen scallops (Chlamys opercularis, also known as queenies) are small, sweet and affordable. King scallops (Pecten maximus) are much larger. Live specimens labelled 'diver-caught' are the best. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger.  How to prepare 
Scallops are easily overcooked and at their best when quickly prepared. Depending on size they should take no more than 5-6 minutes to cook, otherwise they become chewy bullets. Serving suggestions Steaming scallops Chinese style highlights their true flavour, while searing on a hot heavy-based pan gives a lovely sweet edge to the muscle meat. You could also roast them in a hot oven - the shell is a perfect container for baking and serving. Good matches include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine. Although coquilles St-Jacques simply means "scallops" in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine. As part of the HOW TO COOK GREAT NETWORK - 
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