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Jakobsmuschel

scallop

noun ya-KOPS-moo-shel Rare
Food & Drink Ingredients

Usage Note

Jakobsmuschel (Pecten jacobaeus or maximus) is a prized bivalve named after St James. In German cuisine it is usually seared in a very hot pan (scharf anbraten) for about 90 seconds per side and served with cauliflower purée or pea foam in upmarket restaurants.

Examples

"Die Jakobsmuscheln in heißer Butter von jeder Seite 90 Sekunden scharf anbraten."

Natural Translation

Sear the scallops in hot butter for 90 seconds on each side.

Literal Translation

The scallops in hot butter from each side 90 seconds sharply sear.

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