I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop. As this was my first try, I ended up not using it for the dish.
Afterwards, I read a bit about scallop roe and it seems that many cooks actually sear it together with the rest of the scallop. Also it's a delicacy in China. Some instructions indicated that I should dry roe in oven, powder it and use it later to give extra taste to broths etc.
What is the best way to use it? If I dry and powder it, how should I store it and in which kind of dishes should I use it?
Best Answer
This doesn't particularly answer the question, but the use of roe seems to fade in and out of fashion every so often. I remember 10 years ago (and back in the UK) scallops were always served with the roe, and cooked with them. Now it I haven't seen a roe anywhere near the scallops. Certainly, the more sea-food and authentic the restaurant, the more likely you are to find the roe still attached, in my experience.
Personally, I would just leave them together, and cook them still attached. The flavour is a nice contrast to the white, and it can pretty up the plate.
Doesn't directly answer your question though, I'm afraid.