Sea scallops with attached roe

[gpark]

This weekend I discovered sea scallops with attached roe at Citarella. I didn't know they existed. I prepared them very simply with a quick sear and served them with basil and a roasted corn relish. They were remarkable.

I would be interested if there are any other ideas on how to prepare them.

[budrichard]

I usually seperate the roe from the muscle. The roe is them poached in butter and then briefly fried with a Wondra coating.

Roe if fried under high heat can burst from a steam bubble formation within the roe.-Dick

[gpark]

Thanks for the tip. I was lucky with these six. But, I like the idea of poaching in butter.

[DTBarton]

I had great coquilles St. Jacques in Paris that was made with roe on scallops.

[FrogPrincesse]

I had great coquilles St. Jacques in Paris that was made with roe on scallops.

Yes - in France, scallops are typically sold live, i.e. in the shell with the roe still attached, and they are quite a treat!

They are amazing carpaccio-style with a touch of olive oil & lime.

[Keith_W]

I find the roe flavourless and unpleasant to eat. The last time I made it, I separated the roe, mixed it with some butter and veggie stock, and blitzed it in a blender. Gently cook it and it turns into a spectacular orange sauce to place your scallops on. You might want to help it along with some saffron if your roe isn't coloured enough.

[Broken English]

I usually dehydrate the roe and grind to a powder. It's great for adding a bit of punch to seafood dishes, especially when used like a finishing salt for dishes.

Edited August 29, 2012 by Broken English (log)