Coral on Scallops

[Melman Giraffe]

Does anyone eat this? I always tend avoid and i'm not sure why! Maybe it's the way it looks.

Edited by Melman Giraffe on Thursday 1st March 13:22

[pacman1]

Boy, you must be really hungry!

[PugwasHDJ80]

Melman Giraffe said:

Does any eat this? I always tend avoid and i'm not sure why! Maybe it's the way it looks.

always eat it, its lovely- have no idea why restaurants don't serve it.

[krallicious]

PugwasHDJ80 said:

always eat it, its lovely- have no idea why restaurants don't serve it.

Most will but it will be mixed into the sauces tat accompany various fish dishes. It tastes better than the actual muscle.

[paulmurr]

Best bit of the scallop IMO.

[Davey S2]

No far too fishy for me.

Most restaurants that don't serve them bake them in the oven then use them as seasoning for other dishes.

[cal216610]

Is this the orangey part? i don't know why but i always thought it was not good for you / not edible.
After all this time of just thinking i was right and getting rid of it, i find out it's just roe.

Someone told me once that google was my friend, about time i asked my friend google a lot more questions.

[bacchus180]

I wouldn't buy them with out it.. I agree tastiest part, I love the plump king scallops with the roe.. just sumptuous.

[Roger645]

Can be dried and powdered to act as seasoning for bisques. I think it's normally removed as it cooks in a different time to the muscle so you end up with one either over or under.

[Bonefish Blues]

Roger645 said:

Can be dried and powdered to act as seasoning for bisques. I think it's normally removed as it cooks in a different time to the muscle so you end up with one either over or under.

Yep, it has a tendency to burst on a high heat, too.

[majordad]

I ve always looked for the coral on mine when buying but like others here am amazed that in Restaurants its never served. Some say the coral tightens when cooking and causes the white part to deform but really I find this no problem.

We will start a PHers SAVE THE CORAL CAMPAIGN !

[FredericRobinson]

If the coral is too fishy the scallop isn't fresh enough, it's the first part to go.

[Mr Gearchange]

Best bit by far - annoys me that restuarants don't serve it.

Also incredibly good for you - very high in Iron and other essential elements.

[pacman1]

Right, I need educatin'.. So the coral you are referring to ain't the calcified deposits on the shell then..

[PugwasHDJ80]

lol

nope its that right orange c shaped bit that curves around the white of the meat.....

[Todzilla]

Have a great recipe whereby the coral is removed and dried in a very low oven until it can be powdered, it's then seasoned and sprinkled over the cooked scallops... haven't ever cooked it mind, sounds interesting though!

[majordad]

Since I like the coral, to prevent it pulling the white part tight, I sometimes cook it seperate but serve both together.

Scallops, yum, and so much better than lobster and cheaper and more bite.

[Steve H]

Used to be served as part of the scallop at most restaurants but rare now, I think it's a lot to do with the presentation and image as an exclusive delicacy.

I had scallops at The Lobster Pot on Anglesey recently and they still serve it with the coral

[Chunkychucky]

I also think it's the best bit of the scallop and am somewhat disappointed that it's not left on as IMO it's far tastier than the scallop itself, although if it's mixed into a sauce that's served with it that's ok

[964Cup]

One thing I've done is to pull it off by hand - no knife - then cut off the membrane that comes away with it and pass the cleaned coral through a sieve and use it to make a mousseline. This is served in a cleaned shell with a little lumpfish roe and lemon zest. The scallops themselves are pan roasted and served on a horseradish cream.