In the United States, sea scallops are usually sold already shucked without their bright orange coral. Not only is the coral wasted, but the scallops are never fresh, because they are extremely perishable, and once removed from the shell, they die.
When fresh scallops are available in the shell, they can be served with their coral, or the coral can be converted into a compound butter and used to finish a sauce or the scallops’ poaching liquid. Purée equal parts by volume (exactness isn’t important) of scallop coral and butter. Cream the two together and force the butter through a fine-mesh drum sieve. Don’t use coral that’s gray or unsightly.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.