"jmcquown" > wrote in message
...
> Dave Smith wrote:
>> Paul M. Cook wrote:
>>
>>> Scallops should be extremely soft and almost gelatinous. The
>>> preferred way to cook them for those that like them is to sear the
>>> outside and serve them raw on the inside. Some people just think
>>> they should be warmed through. They are like raw oysters, you love
>>> them or you don't.
>>
>>
>> I don't know how anyone could not like scallops. I think they are
>> delicious. I don't know which way I like them best. I like the large
>> ones pan seared, in a bon femme sauce and cheese (Coquilles St
>> Jacques), breaded and broiled, in a sea food souffle, or even breaded
>> and deep fried.
>
>
> The OP has simply had crappy scallops in restaurants, Dave. But he seeks
> to learn more. They certainly shouldn't be the consistency of yogurt. Or
> "gelatinous" as Paul "Cook" claims. He obviously can't cook. But then
> again, he can't meet a woman who can make a cup of coffee so there ya' go
>


Wouldn't touch you if you cooked like Escoffier and looked like Jayne
Mansfield. Old, bitter and ugly is no wat to spend the last half of your
life.

Paul