Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question

5 Answers 5

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.

share|improve this answer
    
Thanks Alex, this roe fashion-cycle is interesting nevertheless. –  tequilatango Jul 7 '11 at 7:33

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!!

share|improve this answer

I deep fry mine in tempura batter at my restaurant as Garnish for my scallop dish, give a different texture to The dish.

share|improve this answer

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

share|improve this answer

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  
share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.