A delicious salad recipe found in “Ganske Enkelt –
Italiensk Kokebok” (Quite Simple – Italian Cook Book)
published by Notabene Forlag in 1995
If you are as fond of seafood as I am, this salad is heaven sent. It contains all the goodies from the sea one can think of. And sprinkled with parsley, lemon juice and olive oil. The Italians really know how to put seafood on the table.
A delicious starter recipe found on goodhousekeeping.co.uk
These succulent scallops make a great dinner party starter.
A juicy shellfish starter recipe found on meny.no
Skewer with scallops and king prawns, marinated in herb butter, served with tangy citrus salad and parsley aioli. Quickly over high heat these barbecue skewers makes for a fast, tasty appetizer.
A starter recipe found in “Recipes from Famous Places”
published by Better Homes and Gardens in 1975
This appetizer was served at the Old Original Bookbinder’s
in Philidelphia back in the mid seventies.
A shelfish starter found in “God Mat Fra Sjøen” (Great Food
From The Sea) Published by Gyldendal in 1984
Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-
arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.
This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.
Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.
This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.
A starter recipe found in “Alt Om Urter” (All About Herbs)
published by Ekstrabokklubben in 1985
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Scallop (/ˈskɒləp/ or /ˈskæləp/) is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name “scallop” is also sometimes applied to species in other closely related families within the superfamily Pectinoidea.
Scallops are a cosmopolitan family of bivalves, found in all of the world’s oceans, though never in freshwater. They are one of very few groups of bivalves to be primarily “free-living”; many species are capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others are more simply attached by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they are able to escape by swimming swiftly but erratically through the water using a form of jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves they have numerous simple eyes situated around the edge of their mantles.
Many species of scallops are highly prized as a food source, and some are farmed as aquaculture. The word “scallop” is also applied to the meat of these bivalves when it is sold as seafood. In addition the name “scallop” is used as part of the name of dishes based on the meat of scallops, and is even applied to some dishes not containing scallop at all but which are prepared in a similar fashion. The brightly colored, symmetrical, fan-shaped shells of scallops with their radiating and often fluted sculpture are valued by shell collectors, and have been used since ancient times as motifs in art, architecture and design.
Scallops do produce pearls, though the pearls do not have the buildup of layers, or “nacre”, and may not have luster or iridescence. They can be dull, small and of varying color, but there are exceptions that are appreciated for their aesthetic qualities.
Text from Wikipedia
A recipe from “God Mat Fra Sjøen” (Great Food From The Sea)
Published by Gyldendal in 1984
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A appetizer/starter recipe from “Livretter fra Mange Land”
(Favourites from Many Countries) published by
Hjemmets Bokklubb in 1979
Serve this seafood dish as an appetizer with thin slices of lime or lemon and toasted baguette slices.
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A recipe found on godfisk.no
Bruschetta is suitable both as an appetizer and for lunch or tapas. Here is a simple but delicious seafood variant of the dish.
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