Scallops

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Thread: Scallops

  1. #1
    Senior Member Pangamonium's Avatar
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    Scallops

    What the hell is a 'Patagonian Scallop' and why are they so small (100-150 per pound)? Found in todays Publix flyer.

    Alas, poor Fishcake, I knew him well. Fish On !! It doesn't get any better than this.

  2. #2
    Senior Member Menzies's Avatar
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    I would hazard a guess to say they are from Patagonia.
    A man who does not read good books has no advantage over the man who can't read them.

  3. #3
    Senior Member RRR's Avatar
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    Patagonian scallop
    Patagonian Scallop

    Certified as sustainable in December 2006.
    Summary

    Species: Patagonian scallop or Vieira patagónica (Zygochlamys patagonica)
    Location: Within the Argentine continental shelf in waters approximately 60 to 120 m deep between the northern boundary with Uruguay and a line drawn between the Malvinas Islands and Tierra del Fuego in the south.
    Fishing methods: Benthic Otter trawl Net
    Vessels: Four vessels 45–59 metres long
    Number of fisheries: 1

  4. #4
    Senior Member RRR's Avatar
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    This dish of butter-sautéed scallops with herbed linguini Alfredo makes an elegant dinner for two.
    Archer Farms Seared Patagonian Scallops
    with Herbed Linguini Alfredo

    8 ounces linguini (from a 16-ounce package)
    8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
    2 teaspoons butter
    1/2 cup prepared Alfredo sauce (from a 12.3-ounce jar)
    2 tablespoons dry white wine
    2 tablespoons garlic and herb cheese spread
    1 tablespoon chopped Italian flat leaf parsley

    Cook and drain linguini as directed on package.
    Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.
    Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.
    Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.

    Makes 2 servings.

    Recipe provided courtesy of Target and SuperTarget; through ARAcontent.

  5. #5
    Senior Member RRR's Avatar
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    Senior Member RRR's Avatar
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  7. #7
    Senior Member RRR's Avatar
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    Patagonian scallops
    patagonianscallops

    My store was all out of fresh scallops when I needed them, so I went over to the deep-freeze and got a packet of Patagonian Scallops just in case. Turned out the next store I went to had regular, fresh scallops, so I stashed these in my freezer for another time.

    As you can see, they're absolutely tiny. One packet was 250 g, which was enough for two. They tasted sweet and fresh - and very much like regular scallops. Being frozen, they need to be thawed before you sear them. I did it by placing them on coarse salt, which in hindsight turned out to be pretty stupid. They did thaw nicely, as all the moisture was drawn into the salt, but the salt also stuck to the little rounds, and I ended up having to rinse them. Which obviously made them wet, again. Oh well.

    I didn't get a photo of the finished dish, nor did I measure anything, but it was basically a matter of searing the scallops and setting them aside, pouring some marsala and some cream into the saucepan to deglaze it, and then pour this over the scallops. I fried some red onion and some garlic in olive oil, added halved cherry tomatoes, and then tossed this along with the saucy scallops with freshly cooked spaghetti. Pretty yummy!

    I think I'll pick up another package when I run across them again - however, they're almost as expensive as fresh scallops, so it's not a very thrifty option. Still, nice to have at hand!

  8. #8
    Senior Member td.'s Avatar
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    Very cold water species = small, typically. Same with oysters from the PNW.

  9. #9
    Senior Member pupraiser's Avatar
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    Probably called that so they can charge more. Like Basa.

  10. #10
    Senior Member Mister-Jr's Avatar
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    Quote Originally Posted by Menzies View Post
    I would hazard a guess to say they are from Patagonia.
    They are popular with Gauchos

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