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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