What to do with unused scallops' roe?
I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop. As this was my first try, I ended up not using it for the dish.
Afterwards, I read a bit about scallop roe and it seems that many cooks actually sear it together with the rest of the scallop. Also it's a delicacy in China. Some instructions indicated that I should dry roe in oven, powder it and use it later to give extra taste to broths etc.
What is the best way to use it? If I dry and powder it, how should I store it and in which kind of dishes should I use it?
Best Answer
This doesn't particularly answer the question, but the use of roe seems to fade in and out of fashion every so often. I remember 10 years ago (and back in the UK) scallops were always served with the roe, and cooked with them. Now it I haven't seen a roe anywhere near the scallops. Certainly, the more sea-food and authentic the restaurant, the more likely you are to find the roe still attached, in my experience.
Personally, I would just leave them together, and cook them still attached. The flavour is a nice contrast to the white, and it can pretty up the plate.
Doesn't directly answer your question though, I'm afraid.
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Quick Answer about "What to do with unused scallops' roe?"
I always use the roes, an interesting way to use them is cook them seperately, and in a different way to add another dimension to your dish, for example, i char grill the Scallop meat, and just before serving, i pan fry the roes in garlic,lemon, chilli and parsley butter, and serve with them, on a rocket and herb salad ...What do you do with the roe on a scallop?
Scallop Roe When shucked, it is the coral (or off-white) coloured stuff that you see attached to the muscle itself. Generally speaking, the roe is removed or taken off during the shucking process \u2013 this might happen out at sea, at the shucker-packer facility or before the boat gets to shore.Can you eat the roe on scallops?
To shuck scallops (prise the shells apart), use a shucking knife, a sharp knife to release the meat. Discard the attached muscle, skirt and black stomach sack. Inside, you will also find a vivid orange roe (also called coral), which is often discarded but is actually edible.Why do restaurants have to remove scallop roe?
The coral, commonly and incorrectly referred to as the roe, also consists of two parts. The reason why 'roe' is incorrect is it's a descriptive term for the female reproductive organ; this is opposed to the 'milt' which is the male reproductive organ. The scallop, being a permanent hermaphrodite, has both.The Biggest Mistakes Everyone Makes When Cooking Scallops
More answers regarding what to do with unused scallops' roe?
Answer 2
I deep fry mine in tempura batter at my restaurant as Garnish for my scallop dish, give a different texture to The dish.
Answer 3
I always use the roes, an interesting way to use them is cook them seperately, and in a different way to add another dimension to your dish, for example, i char grill the Scallop meat, and just before serving, i pan fry the roes in garlic,lemon, chilli and parsley butter, and serve with them, on a rocket and herb salad...Fantastic!!
Answer 4
Scallop roe parfait is a firm favorite in my kitchen. Gently poach the roe then blitz with soft butter and whatever spices/flavours take your fancy. Then set in a mould lined with cling film. We use small PVC pipe to set it as it's a garnish for dish. But served by itself spread on toast is a real treat for everyone
Answer 5
You can use it to thicken a seafood stock or a cream sauce and give it a nice colour. It would go well also with white veal or chichen. I got the idea on the site of Chef Simon here
http://chefsimon.lemonde.fr/corail-saint-jacques.html
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