Enthusiasts know. The soft white flesh of scallops is fantastic on the grill, poaching and baking. They are also delicious raw in a carpaccio. Whether you call them scallops, scallops, or scallops. With these tips and recipes you always score!
When you think scallops, you think holidays. What not everyone knows is that our fishermen bring out scallops from November, but mainly from January to the end of March.
February and March are the peak season, when you will find them in abundance at the fish specialist. After that, the season is irrevocably over. The spawning season has started and we have to wait until half November for the delicious scallops to be back in the shops.
The best scallops come from northern waters, the meat is slightly fatter and therefore tastier. So you’re in the right place with scallops from the Belgian and Dutch fishing ports. Source: Lekker van bij ons
Cleaning and preparing
Cleaning scallops is quite easy. You will be amazed by the taste of a fresh scallop. Hold the shell with the flat side up. Pry between both shell halves with a short knife to make a small opening. Cut through the sphincter muscle along the inside of the flat shell half with a flexible blade or spoon. Cut under the gray outer rim to release the white musculature and orange coral.
Clean the scallops under cold running water and pat dry. Fresh scallops can be kept in the refrigerator for two to three days. Keep them between two sheets of kitchen paper. This way they stay dry and you can easily bake them or cut them into thin slices.
Baking or grilling scallops is done very briefly, they can still be a little raw inside. Baking them too long will make them tough and rubbery. You can safely bake and eat the orange coral, but above all it is a delicious seasoning in fish sauces. Source: Lekker van bij ons
Chef Didier Verbelen has been in the business for more than 30 years.
His cuisine has grown from brasserie to gastronomy by regularly adapting, reducing and refining the menu, by letting customers and friends taste and evaluate it. His inspiration now comes from knowledge, from consultation and even questions to colleagues.
Chef Didier Verbelen’s customers describe his cuisine as a pure kitchen without spooms and other “tralala”. It is a cuisine without chichi in which only the quality of the product counts. Source: The Mastercooks of Belgium
Recipes in your mailbox?
Would you like to receive the Daily Recipe or 6 recipes weekly in your mailbox? Then register. You also have a chance to win a gift from our partners.
Scallops with black pudding, pork belly and celeriac pureePrint Recipe
- 12 scallops
- 2 thick slices of pork belly
- 1 black pudding
- ¼ celeriac
- 12 vine tomatoes
- juice of 1 lemon
- 2 sheets of gelatin
- 1 teaspoon agar agar
- 1 sprig of dill
- purslane leaves
- sweet and sour Cevenne onions
- leaves of sakura cress
- 4 violets
1. Remove the skin from the tomatoes by immersing them in boiling water for a few seconds.
2. Season the tomatoes with salt and pepper.
3. Bind the lemon juice with agar agar.
4. Cut the celeriac into cubes and boil them until tender.
5. Puree the cooked celeriac.
6. Bake the pork belly and the black pudding.
7. Sear the scallops briefly.
8. Arrange the celeriac puree, tomatoes, black pudding, bacon and scallops over the plates.
9. Garnish with some dill, purslane, sakura cress, a violet and lemon bombs (pearls with agar-agar-bound lemon juice).