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Scallops with Snail Butter
Preparation info
- Serves
4
as an appetiser - Difficulty
Easy
Appears in
By Tony Bilson
Published 1994
The scallop is a bivalve mollusc that is similar to the oyster, only much larger.
Only the white muscular part or heart is eaten, along with the roe (tongue or coral, as it is commonly called) when it is full and of a bright orange colour.
Ingredients
500 g 1 lb - snail butter
Method
Open the scallop shells, cut the scallops out and clean them, removing the gut and dirt surrounding the white muscle and the coral. Put a little snail butter at the bottom of the under-shell and replace the cleaned scallop with the roe on top. Place the shell on a grate over the fire and cook for 3-5 minutes, until the butter is bubbling and the meat has turned opaque and pearly.
Serve