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Scallops

- resources for seafood Chefs

The information on this page is brought to you by Seafish.

Online at Seafish's You Tube Channel -- 8 recipes and interviews with 4 seafood chefs, shucking demonstrations etc.

Contents

1.Scallop recipe demonstration videos

2. Introduction and scallop food safety videos

3. Scallop leaflet for seafood chefs

4. Scallop washing poster

5. Key food safety messages for seafood Chefs when handling King Scallops

6. Scallop shucking demonstration videos

7. Other resources available from Seafish, including other video programmes

 

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1. Scallop recipe demonstration videos - full playlist
Here are a few scallop recipes demonstrated by some of the talented seafood chefs in Yorkshire and Lincolnshire
Winteringham Fields, Winteringham 1 - in a dashi broth
Winteringham Fields, Winteringham 2 - roasted scallops with green beans, mustard and truffles.
Artisan, Hessle 1 - Ceviche of scallops with mango and chili salsa
Artisan, Hessle 2 -Scallops on a lemon risotto
Greens of Whitby 1 - Scallops steamed in the shell, with soy, ginger, garlic and chili
Greens of Whitby 2 - Scallops with cured ham, hazelnut pasto and Parmesan
Naked Fish, Bridlington 1 - Scallops in batter with dips
Naked Fish, Bridlington 2 -Scallop Chorizo
Views on Seafood - informal chats with the Chefs - Winteringham Fields, Artisan in Hessle, the Naked Fish and Greens of Whitby
2. Introduction and scallop food safety videos
Seafish's scallop resource DVD for seafood chefs contains a number of video programmes on scallop preparation.You may want to start with these two.
3. Scallop leaflets for seafood chefs
There are two scallop leaflets currently available that are of interest to seafood chefs. Seafish's brief Scallops for Seafood Chefs leaflet is available here as a pdf

4. Scallop washing poster
Washing, along with effective shucking is a very effective method for reducing the levels of any naturally occurring algal toxins that may be found in King Scallops. Remember it's 10 for a reason - 10 minutes of thorough washing in clean running water, with occasional agitation is what it takes. Please download this A4 scallop washing poster, put it in clear sight of the sink and explain to your kitchen staff that it must be at least a 10 min wash.

 

5. Key Seafood Safety Messages

    King Scallops may contain high levels of naturally occurring algal biotoxins;
    Scallops must be correctly shucked, rinsed, inspected, trimmed and washed for 10 mins before they are cooked and consumed.
    If you buy shucked scallops then your processor will have already done this and you need only give them another 2 min wash before using;
    If you shuck your own scallops then you must ensure you do it correctly and that you follow the correct process steps, which are:
    Shuck correctly
    Rinse briefly, inspect and trim carefully to remove all remaining viscera, frill , mantle etc - discard this as it is inedible and potentially unsafe;
    Wash thoroughly for at least 10 mins in clean running water with occasional agitation of the scallops
    Dry briefly and they are ready to cook - we have 8 scallop recipe demonstrations for you to enjoy.
6. Scallop shucking demonstration videos
Ever wanted to know how to shuck a whole scallop properly? Here we have a series of demonstrations by expert fishmonger, Duncan Lucas.
Scallop preparation and shucking simplified - 4 programmes available on line.

 

 
7. Other resources available from Seafish, including other video programmes
Seafish have provided a number of additional training programmes on the Chef's resources DVD. Some, such as the hand washing, dressing or fire fighting programmes are available via the Seafish You Tube channel for you to use as part of your staff training programme. Other programmes: Hand washing programme a new training programme for chefs and kitchen staff.-available on line.Dressing programme from Strikeback 2 - food safety in the seafood industry - available on line.Fire fighting and other programmes from health & safety in the seafood industry - available on line.