Dominic Stone
Scallops are a delicious treat, but preparing them can be a little tricky. Before cooking scallops, it's important to check for and remove the side muscle, or abductor muscle, a small band of tissue that may still be attached to the side of the scallop. This muscle is easy to identify because it feels tough when pinched and its grain runs perpendicular to the rest of the scallop. Simply tug gently at the bump and it will peel away smoothly. Although safe to eat, cooking the side muscle can make it hard and unpleasant, like gristle on a steak. Removing it ensures that every bite of your scallop is tender and succulent.
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What You'll Learn
Identify the side muscle
When preparing scallops, it's important to identify the side muscle, also known as the adductor muscle. This muscle is used by scallops to open and close their shells, enabling them to swim by clapping their valves to intake water. Scallops have a single central adductor muscle, which is larger and more developed than that of oysters, as scallops are active swimmers.
The side muscle of a scallop is easy to identify by touch. When you gently pinch the scallop, the side muscle will feel tough, and you will notice that the grain of the meat runs perpendicular to the rest of the scallop. It is also identifiable by sight as an opaque bump on the side of the scallop.
To remove the side muscle, simply tug gently at the little bump, and it will smoothly peel away from the rest of the scallop. While the side muscle is not ideal for direct consumption due to its rubbery texture when cooked, it can still be used to make a flavourful scallop broth.
In summary, the side muscle of a scallop is the adductor muscle, which is used for swimming and shell movement. It can be identified by its tough texture and perpendicular grain, as well as its opaque appearance. Removing it involves gently tugging and peeling it away, and it can be used for making broth.
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How to remove the side muscle
When preparing scallops for cooking, it is important to remove the side muscle, a small band of muscle tissue that may still be attached to the scallop. Although safe to eat, the side muscle becomes rubbery and hard to chew when cooked. To identify the side muscle, pat the scallops dry and gently examine them for an opaque bump on the side, which will feel tough when pinched. The grain of the meat will also run perpendicular to the rest of the scallop.
Removing the side muscle is simple. Just pinch the bump with your thumb and first finger and gently tug and peel it away. If you are struggling to identify the side muscle, it may be helpful to know that it is shaped like a small crescent and is usually the size of a golf ball.
Once removed, you can use the side muscle to make a quick scallop broth. Simply simmer the muscle scraps in water for 10 minutes, adding any bits of onion or celery for extra flavour.
After removing the side muscle, season the scallops with salt and pepper, and heat butter or olive oil in a stainless steel skillet until melted or shimmering. Place the scallops in the pan and let them cook until a golden crust forms, then flip and cook the other side. Scallops cook very quickly, so it is best to have everything else ready to serve before adding them to the pan.
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Why you should remove it
Scallops are a delicious treat, and preparing them at home is easier than you might think. However, before cooking scallops, it is important to remove the side muscle. This is a small tag of muscle tissue on the scallop's side that attaches the scallop to its shell. The muscle can be tough and chewy, with fibres that run opposite to the rest of the scallop, so it is best removed to ensure an optimal dining experience.
The side muscle is easy to remove. Simply use your thumb and first finger to pinch the muscle and pull it away from the scallop. It is safe to eat, so if you miss a piece, don't worry. Still, it is best to remove as much as possible to ensure a consistent texture throughout your dish.
Removing the side muscle is an important step in preparing scallops, as it can affect the cooking process and the final texture of the dish. Leaving the muscle attached can make it more challenging to create a nice crust when searing the scallops. The muscle can also be a bit tough to chew, even after cooking, so removing it ensures your dish is tender and juicy.
Additionally, the side muscle's fibres run opposite to the rest of the scallop, which can affect the overall presentation and appearance of your dish. Removing it creates a more uniform look and allows you to create a beautiful, consistent sear on the scallop. This is especially important if you are aiming for a restaurant-quality presentation.
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What to do with the removed muscle
When preparing scallops, it's common to find a small band of muscle still attached. This part of the scallop should be removed as it becomes rubbery when cooked. To discard the muscle, simply peel it off and throw it away.
However, you can also choose to utilise the removed muscle in various ways. For instance, you could use the muscle to test the temperature of your cooking oil. Adding one of the abductor muscles into the oil, if it bubbles vigorously, indicates that it is hot enough to start cooking your scallops.
Another option is to make a stock or broth by simmering the muscles in water with vegetables and spices. This can be used as a base for soups, stews, or sauces, adding extra flavour to your dish.
If you're feeling adventurous, you could even try eating the muscle itself. While it can be tough and rubbery when cooked, some people enjoy the texture and flavour. You could experiment with different cooking methods, such as poaching, to see if you can create a tender and tasty muscle to include in your meal.
Remember, the key is to be creative and experimental with your cooking. Don't be afraid to try new things and explore different options to find what works best for your taste preferences and culinary style.
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How to test if oil is hot enough
When frying scallops, it's important to ensure that the oil is hot enough before adding the food to the pan. Here are some ways to test the temperature of your oil:
Use a Thermometer
The ideal oil temperature for most frying is between 350 and 365 degrees Fahrenheit. A kitchen thermometer can be used to check the temperature of the oil. If you don't have a thermometer, there are other ways to test the heat of the oil.
The Wooden Spoon/Chopstick Test
Dip a wooden spoon or chopstick into the hot oil. If you see many bubbles forming around the wood and they start to float up, the oil is ready for frying. If there are only a few bubbles, the oil is not hot enough. If the oil is bubbling too vigorously, then it is too hot, and you should let it cool down a bit.
The Wet Chopstick Test
Inspired by a classic kitchen hack used for testing tempura-frying oil, this method involves wetting the pointy end of a wooden chopstick and sticking it into the oil. If you hear loud popping or crackling, the oil is too hot. There should be a nice bubbling sound, almost like a song, when the oil is at the right temperature. This phenomenon occurs due to the formation of water and air bubbles when the wet chopstick comes into contact with the hot oil.
The Popcorn Test
Drop a kernel of popcorn into the oil. If the popcorn pops, the oil is between 325 and 350 degrees Fahrenheit, which is the ideal temperature range for frying.
The Matchstick Test
Drop an unused, unlit wooden matchstick into the oil. If the striking end flares up briefly and then dies out, the oil is hot enough.
Other Methods
- Some modern appliances like a Fry Daddy can be used to set the oil temperature.
- You can also test the temperature by dropping a tiny bit of what you're frying into the oil. If it doesn't immediately start bubbling, the oil isn't ready.
- Adding a drop or two of water to the oil is another suggested method, but it can be dangerous as the water may splash and cause burns.
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