Scallops are often sold already cleaned but if not,
place them near the fire and they will slightly open their shells. You
will then be able to pry them open completely. Remove and discard
everything but for the white cylindrical muscle and the little orange
sac of roe attached to it. The latter is considered a great delicacy.
Here in Thailand, as compared with the European, Australian and American
cold water scallops, ours are relatively small but delicious just the
same.
Wash the morsels thoroughly in water and dry on a piece of absorbent
paper. For about two hundred grams of scallops, brown two tablespoons of
butter in a skillet. Salt and pepper the scallops and add them to the
butter. Sauté, and when they are done add a tablespoon of bread crumbs.
When they are golden brown and mixed with the scallops, add a dash of
white wine, cook a bit to let it evaporate and add a tablespoon of
chopped spring onions as well as half a tablespoon of chopped parsley.
Serve at once.
Incidentally, scallops are called “Hoi Shell” (pronounce Hoi Shen) after
the logo of the Shell Company.
