Scolloped Collops is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of razor clam meat cooked in its own liquor where the liquor is thickened to a sauce which is combined with the shellfish meat, placed in scollop shells, coated in fried breadcrumbs and grilled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Scolloped Collops.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Scolloped Collops that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 286.—SCOLLOPED COLLOPS.
These are a species of shellfish but seldom exhibited for sale in London; they are more plentiful at Brighton, where they are much esteemed as a great relish, when properly cooked and well seasoned; indeed this last qualification is of great importance, inasmuch an collops being of difficult digestion, it is essential that in order to render them comparatively harmless to persons of somewhat delicate digestive organs, they should be thoroughly cooked, and plentifully seasoned with cayenne pepper. First, it is necessary, as soon as the collops are removed without tearing them from the shells, that they should be soaked in water with a little salt, frequently handling them, and changing the water, in order to free them from the sand and grit which, if allowed to remain after all the trouble of cooking, render them uneatable. And thus the collops having been thoroughly cleansed, let them be parboiled for five minutes in their own liquor, and when drained, set aside on a plate. Next, put the liquor from the collops into a small stew pan with a piece of butter, a spoonful of flour, nutmeg, cayenne pepper, a little anchovy, lemon-juice, and cream; stir this sauce over the fire to boil for ten minutes, and place the collops each back in its respective deep shell ; cover them individually with a good spoonful of the sauce; finish with a thick layer of fried bread-crumbs ; make them thoroughly hot in the oven, and dress them on a folded napkin.
Modern Redaction
What the term 'collops' refers to here is uncertain. Typically, collops are strips or slices of meat. But referring to shellfish as 'collops' is certainly odd. I believe, however, that the recipe actually calls for razor clams (also known as razorfish) that are long shellfish actually resembling slices of meat.
Ingredients:
12 razor clams
cayenne pepper, to taste
1 tbsp butter
1 tbsp plain flour
freshly-grated nutmeg, to taste
cayenne pepper, to taste
2 tsp anchovy essence
2 tbsp lemon juice
2 tbsp cream
24 tbsp fried breadcrumbs
Method:
Wash and open the razor clams. Strain any liquor into a pan then place the meat into a pan of salted water and handle then frequently, changing the eater several times.
Combine the flesh in a pan with the liquor, bring to a simmer, cover and cook for 5 minutes. Drain and set aside on a plate.
Take the liquor and combine with the butter before whisking in the flour. Now add the nutmeg, cayenne pepper, anchovy essence, lemon juice and cream. Bring to a boil and cook for about 8 minutes, or until reduced.
Arrange the razor clam flesh back in the shells then pour over the sauce and scatter the breadcrumbs on top. Place under a grill for a few minutes to brown then serve.
