"jmcquown" > wrote in message
...
> SteveB wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> SteveB wrote:
>>>> I have eaten scallops, and to me they had the consistency of cooked
>>>> shrimp, somewhat chewy. A few days ago, I got some in a
>>>> restaurant, and they had the consistency of yogurt. Or at least,
>>>> very soft. The lady that took us to dinner said they were supposed
>>>> to be that way, but I sure didn't care for them. What is the
>>>> consistency of scallops supposed to be?
>>>
>>> The times that you had them and they were the texture of cooked
>>> shrimp they were over-cooked. They should practically melt in your
>>> mouth when properly cooked.
>>
>> If that is true, then I think that I can add them to the list of
>> foods I do not like. So far that list has two items on it. The
>> texture was the think I did not like. I didn't really get to the
>> taste.
>> Steve
>
>
> Melt in your mouth is not the same thing as consistency of yogurt. I
> agree with what another poster said, they'd probably been frozen, thawed
> at some point and re-frozen prior to cooking. That makes them mushy (it
> makes any fish or seafood mushy, for that matter).
>
> Jill

With each person, there comes a time when you put something in your mouth,
and the first reaction is to either PTOOOOOEEEEEEY and spit it out
diplomatically, or hurl appetizers and salad over your dinner partners.

This was one of my few moments like that.

Something was just not right.

I have seen scallops at the market, and thought of buying them. I love
seafood. I intend to buy some now, cook them according to directions (for a
man, this is a big deal), and try them myself to get my final answer. I
have had other restaurant cooked dishes that "just didn't taste like they
did at home." Including one dish of halibut that had the consistency of
tofu. Funny, when I cook "at home", mine comes up flaky and slightly chewy
textured.

Go figger.

Steve