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37 maltatoday, SUNDAY, 19 JANUARY 2014 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Seafood with some meat Scallops The soft fleshy texture and delicately mild, sweet flavour make scallops a hit, even among those who are not particularly fond of fish and other seafood. Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end, which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the 'nut'. It has a soft, fleshy texture and a delicate flavor that may be mild or briny depending upon the variety. The coral, the reproductive glands, are also edible, although they are not widely consumed. Scallops come in two varieties, the smaller bay scallop, which is widely available in the US, and the larger sea scallop, found abundantly throughout the Mediterranean. The trick to cooking perfect scallops is not to overcook them as they become dry and tough. Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They're also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to overcook them: serve as soon as they are firm and opaque. You'll need about four to five king scallops per person for a main meal or about a dozen queen scallops. Do not add salt before cooking as this draws out the moisture and toughens the scallop. Scallops have been used for culinary purposes and decorative ones, due to their beautiful shells, since time immemorial. The great scallop gained great prestige during the medieval era. Pilgrims visiting the shrine of St James in Spain began to use empty scallop shells for both eating and begging. The scallop and its shell quickly became a symbol of this magnificent shrine with people using them to decorate their doorways as well as their coats of arms. In honor of the shrine, they were called the shell of St James, now best known by their translated French name of Coquille St Jacques. Scallops are a very good source of vitamin B12, protein, and phosphorus. In addition, scallops are a good source of omega-3 fatty acids, magnesium, and potassium. Vitamin B12 has been known to reduce the incidence of cardiovascular disease including arrhythmia, high blood pressure and reducing the chances of heart attacks and strokes. The omega-3 fatty acids protect against Alzheimer's disease and age related cognitive decline. RECIPE OF THE WEEK Bacon wrapped scallops Ingredients • • • • • • 500gseascallops 500guncuredbacon 2garlicclovespressed 4tbspbutter 1/3cupbonebrothchicken dashofcayennepepper Method 1. Cut bacon strips in half. 2. Rinse scallops. 3. Wrap bacon around each scallop and secure with toothpick. 4. Placeonbakingsheet. 5.Placeunderthegrillfor3-5mins. 6. In a small skillet melt butter and sauté garlic until fragrant about 2 mins. 7. Add broth and bring to a boil for a minute or two. 8. Add the cayenne pepper. 9. Serve scallops hot and drizzle with broth.