[suzy]

I am going to Paris on Sunday (!) and am looking forward to shopping in markets and doing some cooking. (We've rented an apartment.) I've looked longingly at the gorgeous scallops I've seen piled up in markets...the ones in shells with the lovely orange roe attached to the muscle. (In the US, we get only the muscle.) Does anyone know how to cook the whole fellow? I'd love some guidance.

[jenjen]

I clean the scallop and the roe, keeping it intact where possible.

Then heat a skillet and quicly sear the seasoned scallops on both sides, then deglaze the pan with white wine or verijuice and pour the pan juice over the scallops and serve with a lemon wedge.

Enjoy

[suzy]

Ah. So you just cook the roe along with the scallop muscle. Can't wait.
Thanks!

[cris]

roe or "corail"as the french said can be use to make a liaison for glaze for your"saint jacques" ,not always sold with it ,also don't forget to rinse as they can be sandy.Sorry i have no more specific recipe for the glaze or sauce i used to make ,it was in the line of after the quick sear in butter deglaze with withe wine creme fraiche and crushed roe salt pepper.

[suzy]

That sounds interesting. Using the roe in a sauce. Sounds simple enough: deglaze with some wine and creme fraiche and add the roe and season. Perhaps some shallots, too.

Other french market and cooking tips are welcome! I leave in three days.

[jenjen]

Not only do I wash well, I remove any debris with a small paring knife.... then pat the scallops dry before throwing them on the pan.

I don't use any creme or butter - too heavy - just a quick time in a well seasoned hot pan and the deglaze for a great tasting dish.

Scallops have such a great taste of their own so why hide it?

[suzy]

Ok. I'll have to cook them more than once.