Diving scallops on the menu

On Friday, I'll be serving scallops!

Now I'm going to tell you what you're going to get on Friday, these are diver-caught scallops from Norway. You remove the clip from the mussel and use for example a spatula to loosen the mussel in the upper shell, then you loosen it from below. When this is done, I usually shake out the mussel. Then look into the shell so it is clean and fine, keep the shell for serving. 

Then I loosen the rum bag that I will then smoke, it is important to wash the rum bag in cold water before. Then I free the mussel from the beard that sits around the mussel, there is also a small muscle that I remove. Now the mussel is free. Bon apetit.

There are many ways to prepare this delicacy. For Friday as an appetizer, I have chosen to alpine smoke the rum bag, I then serve it with a salad of cucumber, kohlrabi, granny smith and lemon burre blance and a few splashes of jalapeno oil. 

An environmentally friendly seafood

The scallop is also known as a scallop and is one of the most environmentally friendly seafood in the world. The ones I serve in the restaurant at home are hand-picked in Norway along the Norwegian coast. The texture is firm and tender with a nutty and buttery taste. It is a popular ingredient in many kitchens as it can handle both strong and milder flavors.

Briefly about scallops

The scallop, as mentioned above, can also be called a scallop, but also a whelk and a Hokkaido scallop. They are not fixed as many other mussel species are, they can even swim short distances. However, they usually lie on the sandy bottom, sometimes buried.

They eat plankton and dead plant and animal remains.

The mussel is bi-sexual and is found all along the Atlantic coast and also in Swedish waters, from Bohuslän in the north to Kattegat in the south.

And they taste amazing! :)