Scallops - Will The Real Ones Please Step Forward

Scallops served on a bed of chopped salad - just choose your favourite ingredients

Some General Information About Scallops:

Buyer's guide:
Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested by hand-diving - this method has less impact on the environment than dredging for scallops does (though carefully monitored dredging at limited times is less damaging to the sea bed than random dredging).

Preparation:
Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They're also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

Above words taken from here

Sesame Seeds 'Scallops'

These 'scallops' pictured above was inspired by the beautiful and humble turnip, a vegetable that when peeled and cooked, reminds me of a scallop. Prepared in this way, the turnips were slightly soft on the inside and crispy on the outside. The sweetness of the vegetable came through ... with the braising and then pan-frying, allowing the natural sugars to caramelize. Anyone (even kids!) would enjoy turnips prepared this way! If you’re not already a fan of turnips, I recommend buying some the next time you go grocery shopping. Including different veggies into your diet each week is a great way to expand your nutrient-intake, and make cooking (and eating) more exciting!

Turnips are a nutrient-dense and delicious cruciferous vegetable. One cup of cooked turnip has 30% RDA Vitamin C, 5% RDA Calcium, iron, and 3 grams of fibre. Turnips are significantly lower in carbohydrates and sugars than potatoes, making them an appropriate alternative for diabetics and those who wish to lose weight. 

These words above are from Danielle Levy, she is a Registered Holistic Nutrition Practitioner, to see how she cooked these wonderful turnip sesame seed 'scallops' use this link here

I think both recipes are great - would you agree?

All the best Jan