When I was very small there were two special treats that were mostly kept for our parents; in our house anyway.
Our own home-grown Asparagus was almost exclusively for my father; the garden produced very few spears, and he was reluctant to share it with his children (I do now understand this attitude). The other rarity was Scallops; they were expensive, and as children we were probably not considered to be 'gourmets', and as such they would be wasted on us (I now understand this too). At the time it all seemed very unfair.
Over the years I've developed a real craving for Scallops, I consider them to be at the pinnacle of gourmet dining. I would rather eat Scallops than almost anything else.
These days I tend to buy them frozen. They are still expensive so hardly an everyday treat, but are on hand whenever one has the desire. Fried in butter for a couple of minutes on either side, they are wonderful.
I should add that I'd already eaten half my lunch when I took the above photo, which is why my plate looks a bit frugal. The Oooohs and Aaaahs could be heard in Toulouse.
Don't you eat the scallop coral over there. I don't think they do in America either although I may be wrong.ReplyDelete
Yes we do, but trying to buy them 'complete' is almost impossible, unless one buys them fresh, in shell.Delete
The plate looks wonderful.ReplyDelete
A favourite lunchtime snack.. the Scallops were delicious.Delete
The only time I've eaten them was on a visit to NZ, grandchildren and all. They were so delicious we all ate them and remember them.ReplyDelete
I agree with Yael, your really does look wonderful.
Along with Lobster, they must be the sea's most delicious offering. I expect the Poros sea is too warm for them.Delete
I have to say that the Cromer crab is far more tasty than the lobster.Delete
A big 'dressed' Cromer Crab is wonderful. I wish I knew how to dress them myself.Delete
A few years ago we visited Saint-Quay-Portrieux (on a scallop fishing bay) in scallop season and F (who isb't a great seafood fan) wanted to eat fresh scallops in a local restaurant. Do you think we could find a restaurant serving scallops? No chance. She had to settle for grilled fish and sparkling cider. Bretagne cider makes up for disappointment.ReplyDelete
Beautiful plate by the way. Is that an artist's meal?
They probably sold all their catch to Paris. Like most of the best fish caught off East Anglia, it comes to France.Delete
Oh my, I am so jealous now.ReplyDelete
I'm even jealous of myself!Delete
I occasionally see scallops in shell in our local Morrisons, but the price is really extravagant.ReplyDelete
My home town had a fleet of small fishing boats which sometimes had a few as a by-catch. A few of the fishermen used to have their pints in one of the local pubs and would bring a bag of them to the landlady who prepared them and offered them to the drinkers in the bar. We never knew when this would happen, but it was a rare treat when it did.
The bigger ones were known as king scallops and the smaller ones as queenies.
This was back in the 70s, sadly the pubs and most of the fishing boats have gone.
When I was in my early teens, we lived in a small south coast town that had a few small-time fishermen, and they sold their daly catch on the beach. Occasionally they would have a few Scallops, but mostly it was Plaice and other flat fish. Of course all that has now gone; I expect they were banned by the EC.Delete
Love all seafood. My husband dived and taught diving so seafood was always on the menu. Like Rachel, I find crab far superior to lobster but would never say no to lobster ! I know how to dress a crab and clean squid ... I have done many over the years ! Your scallops look delicious ... there is quite an art to cooking them ..... a few seconds too long and they are rubbery and ruined aren’t they ? XXXXReplyDelete
I have no problem cleaning Squid. In comparison to dressing a Crab; it's child's play. I think all fish needs very careful timing; most people over cook it. My daughter in Queensland has all her PADI certs, but I don't think she goes any more. I would have thought that the Great Barrier Reef was the perfect place for diving.Delete
Our daughter had a gap year and worked in Australia and she said the diving was brilliant. Dressing a crab isn’t difficult, just very time consuming making sure you get every bit of shell out. You should YouTube it !!!Delete
My father had a large asparagus bed which he tended with great care. I well remember him saying asparagus is one of the only plants that will tolerate salt... have I imagined that? The whole thing was a ritual; as an only child I was allowed to join him, Thin slices of brown bread and butter would always accompany our feast of the gods. Looking back, as he cooked vegetables for 20 minutes they were probably overcooked by today’s standards, however they were delicious. Strangely my grandson for years would only eat one green veg... yes, you’ve guessed it... asparagus.ReplyDelete
Next time I’m off to the shops I will buy a bag of frozen scallops, your luncheon looks blooming delish!
I don't think my father's bed ever produced more than half a dozen spears, hence his reluctance to share. I expect our gardener had the rest. Frozen shellfish is always good to have around; especially Scallops.Delete
Where would your frozen scallops come from?Delete
Somewhere exotic, no doubt. They wouldn't be European!Delete
The Isle of Man is noted for its Queenies, which have been designated our national dish. One of my favourites too, especially simply fried in butter with small cubes of bacon.ReplyDelete
There is no shellfish that I don't enjoy. I'm a big fan of Whelks, that people often hate; I've never understood why!Delete
That looks my kind of lunch Cro.ReplyDelete
Simple and delicious... my type of lunch too.Delete
Children should only be allowed to eat fish fingers and turkey twizzlers. They don't appreciate the good stuff.ReplyDelete
There's nothing worse than a child insisting they have Beluga Caviar, then spitting it out. They would probably have preferred those Turkey Twizzlers.Delete
In our house chocolate biscuits were for adults, and my father had ham sandwiches for lunch and we had luncheon sausage.ReplyDelete
I like fresh scallops but haven't eaten them in years.
My father also had a private supply of Gentleman's Relish. It would have been a hanging offence to have touched it.Delete
Purchased fresh diver scallops just yesterday and had a feast for dinner. Very easy to acquire good seafood here in New England but the caliber of supermarket beef and chicken can be appalling. Locally raised is great but shockingly expensive. But we do try to support the local farmers as much as we can comfortably afford. Your beautifully arranged plate was much prettier than mine Cro!ReplyDelete
Anyone who can get hold of fresh caught Scallops is very lucky. We have to make do with frozen. It's strange about meat prices, I can buy NZ Legs of Lamb, at about half the price of locally raised ones. They come half way around the world, and they're still half price. And NZ has no farm subsidies either!Delete
The first time I ever had scallops was in Nova Scotia, when I was living there to go to university for a year. I ordered Coquille St. Jacques, not really even knowing what it was. I thought it was heavenly! I prefer scallops to most other seafood because they aren't chewy or slimy! -JennReplyDelete
I have made a mental note to eat Scallops at least once a week; in times of 'lockdown' we need a little luxury in our lives!Delete
Scallops over oysters? The mysteries of meat production and exchange between NZ and my county remain.ReplyDelete
I adore both Oysters and Scallops. Yes, it's odd how a country like NZ (with no subsidies) can beat prices the world over for their excellent Lamb.Delete
F grew up on a Kiwi sheep farm in the 1970's - when the subsidies were all removed (to make us competitive in a world where our traditional market in UK was suddenly denied us). Crippling but we survived. It did make for a lean childhood and a life long attachment to homegrown food and very careful budgeting.Delete
Is that photo inhanced?ReplyDelete
I don't think so; it's just how my camera sees things.Delete
I should add that it's a very cheap (£70) Fujifilm AX280.Delete
I adore scallops, would eat them every week except for the $$$. They look wonderful!ReplyDelete
The price has always been the problem, otherwise I'd have them twice a week; or even more!Delete
Having grown up in New Orleans, we did eat a lot of seafood... mostly oysters and crabs. I love crabmeat! Had Dungeness crabs for the first time in Alaska (and great fresh salmon) - delicious!ReplyDelete
But I've never had scallops...
You have a treat in store Rian. For your very first taste, I suggest you eat fresh ones, and have them cooked by someone who knows what they're doing. Bon app'.Delete
I used to adore scallops, and lobsters. Now they don't agree with me. Sadly.ReplyDelete
I always feel so sorry for people who have allergies against seafoods. It deprives them of so much pleasure.Delete
For years, I've shopped every Friday at Perth's upmarket seafood establishment, Kailis Bros. (The family originally came from Kastellorizo, Greece and they knew about fish!) They do have scallops, but I'm nervous about spoiling them as they are so expensive. One thing they never, ever have is dressed crab - which I long for, having lived for a few years in Norfolk. I suspect that the high labour costs here make it too expensive a proposition. Today is Mothers Day and they have a special on crayfish (lobster) but I don't feel that is value for money. Just like Cremant vs Prosecco!ReplyDelete
I think they're expensive everywhere, but just occasionally it's good to splash out and treat yourself. The important thing is not to overcook them; rather like cooking Salmon.Delete