Text 28940, 62 rader
Skriven 2009-09-19 08:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fake things 190
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 DS> Speaking of fake -- is it 100% urban legend that people have taken a
 DS> cookie cutter to skate or manta ray and called the result scallops?

This subject comes up once in a while. I'd say that I'm
either 98% certain that it's 100% urban legend or 100%
certain that it's 98% urban legend.

The difference between fish and scallops is hard to miss,
and the only people who would go unaware would be those
who had never had scallops. It's not just the taste
(ray meat is said to taste somewhat scallop-like) but
the texture that give the lie to the contention.

I couldn't say it much better than -

  Q: Are skates really used to make "imitation" scallops?
  A: The long-held myth that skate wings are often cut into
  pieces to be sold as scallops is one of those "believe it
  or not" stories that was never a common practice. The
  unusual bands of muscle fibers in skate wings would make
  it very difficult to produce a product that remotely
  resembles a scallop. In addition, this process would
  probably be so labor intensive that the resulting product
  could make the product cost almost as much as the real
  scallop that it was intended to imitate. Although the myth
  is untrue, it does pay homage to the sweet and appealing
  shellfish-like taste of skate.

  -- New York Seafood Council

Steamed Scallops with Garlic Sauce
cat: main, shellfish
servings: 4

12 oz scallops (bay preferred, sea OK)
1 Tb rice wine
1/2 Tb cornstarch
3 green onions
4 sl fresh ginger
2 Tb peanut oil
2 ts minced garlic
1 Tb dark soy sauce

Rinse scallops, drain and dry with paper towels. Cut each one
crosswise into thin pieces about 1/2" thick. Mix scallops with
wine and cornstarch. Place in shallow bowl or plate. Cut green
onions into 2" sections, slice ginger root and scatter both on
top of the scallops.

Steam scallops for 5-7 min over high heat. Remove and discard
the onions and ginger, drain scallops of excess water.

Heat oil until smoking. remove from heat and add garlic.
Stirfry garlic until slightly brown, add the soy sauce, and
pour the mixture over the scallops. Serve.

Source unknown


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