SCALLOP QUESTION

I want to make a raw scallop dish. I don't know where to get live scallops without paying like 20 bucks for a scallop. Do you guys know of any places or solutions? I live in southern california.

Can I eat a scallop raw that hasn't been killed recently with relatively low risk?

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Comments

robert.c.brown15

I had some raw scallops the other day and didn't find it to be a problem. I got it from a local seafood place that gets really high quality stuff, but I definitely didn't buy them still in the shell.

tangma27

Hmmm ok maybe im being overly cautious

robert.c.brown15

I mean, I understand the need for caution, but I think you're ok. Maybe see if anyone else chimes in? I was doing a dish from The Gramercy Tavern Cookbook and at the very end you just pour a Verjus/acid mixture over the scallops, but it isn't like the verjus/acid mixture cooks the scallops immediately or anything. You'd really have to marinate them to cook them, and that wasn't the case.

tangma27

I mean I know eating scallops even if they are incredibly fresh carries risk. I suppose I'll give it a try!

mike.minasian

Hey Michael, I'm in SoCal too. Are you in LA? I usually source my stuff from Little Tokyo. Any of the higher quality Japanese Supermarkets should have what you need. Look for Sushi grade / sashimi grade. The other thing is when you get them, store them in a bag nestled in ice in the refrigerator. Refrigerator temps aren't cold enough for raw scallops in my opinion (not safety wise, just taste wise). I think it also provides a nicer texture.

Matthew_Snyder_68770

Santa Monica Seafood or, if you're willing to get up early, International Marine downtown.

Marukai and Mitsuwa are good for fish, but I find their shellfish offerings to be no better than, say, Bristol Farms. (Which is good, don't get me wrong)

mike.minasian

Agreed. Bombo at Grand Central Market (run by Mark Peel) has some solid seafood, but wildly varying stock. If you give them a day or two they can get just about anything for you. I've heard good things about SM Seafood, but haven't tried it yet. I actually was going to get up and go early to international marine for some scallops but didn't end up doing it. Also, I tend to like Bristol Farms a lot (as I used to live in South Pas). The new Whole Foods in Downtown is really promising!

tangma27

Hey! I actually live near santa monica seafood but i checked and the scallops are all watery looking

International marine seems to not sell retail anymore? Not sure. Also Los Angeles fish company seems really nice but they are barren this week apparently

Perhaps I'll just sub the scallops for geoduck or something-i saw some at hmart a while ago. I wonder if its still there.

are you guys from around here? we should...meet up sometime? If that's not weird HAHA

tangma27

I live in orange county! Do you have any specfic stores? I've been to little tokyo area but not sure what store you are referencing. I can only think of that one inside the main little tokyo plaza.

mike.minasian

As Matt mentioned, Marukai and Mistuwa are both good options.

mike.minasian

Would definitely be interested. I've actually wondered about a CS LA meetup. I live in DTLA and have a pretty good kitchen playground space to mess around in

tangma27

http://www.yelp.com/biz/lbc-seafood-market-long-beach

this place seems badass!

Afonso_Tito_de_Morais_164825

Have you considered a ceviche? You could say it's raw. Kinda.

tangma27

I have been thinking about that actually. I wanted to make some scallops with apple dashi. Not entirely sure what the texture of ceviche scallops are though.

mike.minasian

Wow yes!

Marije_141071

Good reason to try some out!

Afonso_Tito_de_Morais_164825

I can't remember where but I've seen a few scallop ceviche dishes that looked pretty good and had good marks texture wise, can't say from personal experience 'cuz I've never tried. But I defo think it's worth a try!

Matthew_Snyder_68770

I never actually chimed in on the OP....

I share Eric Ripert's philosophy on scallops: The closer they are to raw when consumed, the better the tend to be.

mike.minasian

They definitely firm up a bit, but not in a bad way. There's a great book, but a famous peruvian chef that you might look into... http://www.amazon.com/LIMA-cookbook-Peruvian-Home-Cooking/dp/1784720887/ref=sr_1_14?s=books&ie=UTF8&qid=1448477753&sr=1-14&keywords=peru. His restaurant is currently #3 in the world. It was one of the best meal's I've ever had!

tangma27

That looks amazing! I'm all spent oout on books atm but thats def something ill get in the future

tangma27

Ill do it! Thanks. Or might brine them like the chefsteps nasti scallop thing.

Ryan_Jordan_158970

Easiest trick in the book and O.G. Japanese: do a scallop kobujime. Get some quality kombu from your local Japanese market and let the scallops cure on the natural salt and umami of the kombu. You can obviously dress it up and it's a fun for parties because there's a certain wow factor. I'd do a little taste test to see whether you should treat the kombu first (by wiping it with a damp towel or running it under water) or whether it's good on the untreated kombu. Cheers.

tangma27

That is a good idea!!!