I tried shell-on scallops for the first time while traveling in Spain. In the United States, you can find some scallop farming operations in states like Maine, where they are growing shell-on scallops and selling them to some higher-end restaurants. The shell-on scallops include the roe or scallop testes, which have a beautiful orange color when cooked and are considered a delicacy.
Shell-On Scallops with Pico de Gallo
I tried shell-on scallops for the first time while traveling in Spain. In the United States, you can find some scallop farming operations in states like Maine, where they are growing shell-on scallops and selling them to some higher-end restaurants. The shell-on scallops include the roe or scallop testes, which have a beautiful orange color when cooked and are considered a delicacy.
Ingredients
- 1 Roma tomato (liquid pulp removed, flesh cut small dice)
- ¼ tsp kosher salt
- ½ red onion (small dice)
- ½ jalapeno (finely minced)
- 1 clove garlic, finely minced
- 1/8 tsp red pepper flakes
- 1/8 tsp cayenne pepper
- Zest of 2 limes
- Juice of 1-2 limes
- ¼ cup fresh cilantro
- Kosher salt & freshly-ground black pepper, to taste
- 16 fresh shell-on scallops (with roe or testes still attached)
Instructions
- Combine the diced tomato with a pinch of kosher salt and allow the liquid to drain from the tomatoes for roughly ten minutes.
- Combine the diced red onion, minced jalapeno and garlic, red pepper flakes, and ground cayenne pepper with the lime zest and lime juice.
- Drain the tomatoes and add tomatoes to the onion, jalapeno, and garlic mixture.
- Stir in the ¼ cup fresh cilantro until evenly mixed.
- Taste mixture, and season with kosher salt & freshly-ground black pepper.
- Set mixture aside for when you are ready to cook the shell-on scallops.
- When you are ready to cook your scallops, start with a large cast iron pan over high heat.
- *You will have the cook the scallops in batches, as the shells are large.
- Heat the cast iron pan until it is incredibly hot.
- Season the meat and roe of the scallops with a pinch of kosher salt.
- Add a round of scallops to the dry cast-iron pan, flesh-side down.
- When the scallops have seared for 30 seconds, use a spatula to unstick the scallop meat from the pan and flip the scallops so the shell-side is touching the pan.
- Quickly add a small spoonful of the pico de gallo you made earlier to the inside of each scallop shell.
- Allow to cook for an additional 15 seconds, and remove scallops from the pan.
- Serve immediately.
Notes
The pico de gallo mixture will keep well in the fridge for a few days after it is made.