Friday, February 19, 2010
Did you know you can eat scallops raw? I had no idea! My other big food-related adventure in Normandy was a cooking demonstration on several different ways to prepare the local scallops, one of which was scallops tartare. While I had some initial reservations about eating a raw scallop, I then thought, "what the hell, I'm in France and if anyone knows food, it's the French."
***Keep in mind I was in a scallop fishing region, during the scallop fishing season and these were very fresh scallops. Use caution should you decide to prepare scallops tartare.
*I'm assuming that this is produced with the regional cider, but I believe I've seen in it in grocery stores in the US also. I haven't checked yet.
Finely dice fresh scallops. Toss with 1 part soy sauce to 2 parts cider vinegar and lemon zest and refrigerate for 10 minutes. Garnish with chives and serve as an appetizer.
I enjoyed the raw scallops a lot but I think if I try to make them at home (I think I can get fresh scallops from the Maryland coast) I might try orange zest instead of lemon. I have notes on a few other scallop recipes that the chef showed us but to be honest, they don't make a whole lot of sense, if I can figure it out I will post on them later. You'll notice the photo is obviously of another one of the recipes and not the scallops tartare. It's also blurry because I took it on my camera phone. I will try to get it together should I be in France at a cooking demonstration again.