Scorpion Scallopine
Yield: 4 servings
David George Gordon and his assistants whip up a scorpion
special. ©GreenWorks photo by Dan Simon
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Gordon says scorpions are as tasty as the crabs or crayfish they
resemble, but working with live ones is definitely not recommended.
The cookbook advises immediately placing the still-boxed creatures
in the freezer and leaving them there until they're frozen solid.
Cooks should also very carefully remove the dangerous tail segments,
which contain the paired venom glands and the hollow curved barb
with a sharp knife. Throw these in the trash to eliminate the risk
of accidents.
Ingredients:
1 pint low-fat milk
8 frozen desert hairy scorpions or a similar species thawed
1 cup white cornmeal
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Insects can make a welcome addition to many traditional
recipes according to cookbook author David George Gordon.
©GreenWorks photo by Dan Simon
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Pour the milk into a medium-sized bowl; add the scorpions and set
aside while preparing the rest of the ingredients.
In a 12-inch skillet, melt the butter. Remove scorpions from the milk
mixture, allowing the excess to drain off. Dredge the scorpions through
the cornmeal, one at a time. Shake off the excess flour.
Place the scorpions in the hot butter and cook until they are golden
brown, about 2 minutes. Then turn the scorpions over and cook until
done, about 1 minute.
Drain on paper towels. Sprinkle with lemon juice and chopped parsley
and serve.
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