In English, French or Dutch they all make my mouth water. I've always loved scallops but they tend to be on the pricey side. I don't know if you've noticed but the price of fish has dropped considerably - so now is the time to try making your own scallops at home....they're even cheaper if you clean them yourselves....or have Miguel do it like I did!
Unlike mussels or oysters the juice is not important when opening....you're going to rinse the scallop very well in water so you only have to be carefull for cutting into the scallop when opening the shell but they open a lot easier than mussels or oysters.
In America they often remove the orange part...but that's a shame - eat it! It's delicious and gives the beautiful very identifiable scallop look.
This is the simplest of recipes...I made herbed butter with a tiny bit of garlic, fresh thyme and fresh chives....and a squeeze of lemon....put the lid back on and wrap the whole thing in aluminum foil...bake for 7 minutes in a very hot oven.
The lovely butter you can slurp-up or dip a piece of bread in.
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