Scallop skirts


Only in winter I can find live scallops from Brittany available in fish shops. Usually I open the shell and keep only the white mussel and the orange roe, the rest, including skirt, are full of sand and are thrown away.


This time, I remove the skirts and clean them in water. With a lot of stirring and a few change of water, the skirts come out clean and pure white. It is not that difficult to clean at all.


I marinate them in soy sauce, chili and Sichuan pepper overnight. Then blanch in water for a few seconds until they curls up. A tasty snack, though a bit chewy, feel good about not wasting food.

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