Going to a Seafood restaurant tomorrow and looking at the menu they are listing George’s Bank Scallops on offer.
Being a mid westerner that’s a new one for me. If anybody has had them do you feel there is a reason to try?
From what I can read most mentions are that the texture (firm) and color (orangish) is different but not seeing much mention of taste?
I don’t think they are orange . That’s probably just the carmelization. They are “just” sea scallops but from a great location .
Btw it’s Georges (no apostrophe) .
Enjoy.
Corrected spell check…
Aren’t many oysters the same species yet aquire different tastes due to their location? Or is that mainly the water we are tasting which would not be as present in the scallop.
Not a dish I usually order while out but the mentioned intrigued me.
Thanks for chiming in.
I’m thinking not the same as oysters, as you mentioned, since there is no briny water . But I don’t know. I freakin love sea scallops . Enjoy .
We love sea scallops and there’s always a good chance we will order them if on the menu.
Most scallops as served in the US include only the adductor muscle. Intact scallops include the bright orange roe, which I love, but I’ve only ever bought scallops like this in Europe.
If you have access to live scallops - in NYC Aquabest & Lobster Place often have - you get all of that. Not to mention the occasional tiny dead fish!
It’s actually kinda cool, you start with something that looks and smells like a nasty Swamp In a Shell, and then out comes a delicious sweet white medallion that’s best chopped and lightly dressed, served as a tartare.
BTW a moment of silence for the closing of one of my favorite cheat codes in food entertaining: ALF Bakery’s laminated baguette on which said tartare is was best served on. (Yes I have 5 hoarded away in my freezer)
Hmm, the fresh intact scallops that I’ve bought do not smell at all “swampy” but just salt-water-y. Not sure I’d want to eat something that smelled swampy!
Hokkaido scallops from Kai Gourmet for me . . .