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Scallop roes

post #1 of 3
Thread Starter 
I heard you can oven dry scallop roes until they are hard and brittle, you then grind them to a powder which can be used to impart flavour and colour to sauces and risottos etc. Has anyone any advice on how to store this and how long it will keep?
post #2 of 3
I prefer lobster coral......its going to be a dark green color.....when
splitting fresh maine lobster, just remove it......then mix with about
10 parts butter, 1 part coral.....freezes well.....when you are finishing
risotto, sauce, or bisque you can stir or blend it in and it will give you a
bright orange color. Adds a nice rich flavor and the color really is amazing.
Good luck!
post #3 of 3
Lobster roe butter is so versatile! To dry the scallop roe I puree it in a robot coupe pass through chinois and spread it fairly thin on a silicon mat and leave it under lights at the pass, you could try sticking it in a hot box at 90 deg celsius. Once it gets really dry blend it in a coffee grinder, a little bit of salt helps to get it nice and fine. Not advisable to use the coffee grinder for your morning brew after this one though! :P
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