Cooking Scallops, From Sangkutsa, Adobo…

She said it was shallop several times but I did not believe. There was no such thingĀ  as shallop so it could not be. The nearest term was scallop and I said it was scallop without a second thought. I was right in the end.

scallopsScallops by the definition belong to clam family. A relative of halaan and kabibe. However, I never saw were this pieces of scallop meats came from. I never know how it look like inside the shell. Whether every piece is a whole meat from a single clam or cut from a long strand. The scallop side looks like button mushroom halves and I might really think they are if I never know its name.

Taste like halaan but has lesser flavor. There is a commodity which has a quite similar flavor but I can’t remember what it is.

The sangkutsang (pre-cooked) scallops tasted great. I has only water and a little fish sauce as ingredient.

sangkutsang scallopShe cooked a separate batch as adobo. The end was acceptable but I think she added to much soy sauce that masked the natural scallop flavor.

adobong scallopThe vegetable with very less condiment cooked by sis tasted great too. scallops with veggies


Be the first to leave a comment. Don’t be shy.

Join the Discussion