Roe-on Diver Scallops
Rarely seen in the US, these wild North Atlantic scallops with roe still attached are seared until opaque in a fiercely hot skillet with local, farm-fresh butter. The scallops are plated while black garlic, Louisiana shallots and bits of double-smoked bacon are sautéed and then quickly poured back over the top. Finished with a grind of black pepper and a few flakes of crunchy Fleur de Sel..
Roe-on Diver Scallops
A diver scallop is a sea scallop that has been hand-picked off a rock by a scuba diver. More ecologically friendly and less gritty than the boat-harvested variety, mature scallops are selected from areas with strong water currents, helping to assure that they have firm, plump flesh and nice color. Diver scallops also tend to be fresher, since they are shipped directly instead of being held in boats while they are sorted. (paraphrased from cookthink)
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raed said,
December 10, 2010 at 8:41 pm
It is refreshing to see the roe on. When I came to the USA I was shocked and saddened that they removed the best bit of the scallop. Where do you source them?
Ren said,
December 12, 2010 at 1:39 pm
Try Marx Foods
Brendy said,
December 13, 2010 at 9:11 am
Enlighten me as to where does one purchase or grow black garlic…native to what culture? We have wild garlic in the forest…crisp and green onions, too!
Ren said,
December 13, 2010 at 9:25 am
Black garlic is made by fermenting regular garlic under high heat. Its available in some grocery stores & by mail order. Here’s a Wiki article.. http://en.wikipedia.org/wiki/Black_garlic_%28food%29
The Perky Poppy Seed said,
October 18, 2012 at 8:52 pm
looks delightfully delicious:) I love diver scallops:) Thank you :)
Ren said,
October 19, 2012 at 1:24 pm
C’est mon plaisir!