>
>Everytime I saute scallops, I can't get them to brown properly because
>they secrete too much liquid which creates more of a boiling result
>than a saute result.
>

Need a hotter pans ya really just need to flash fry them in a really hot pan
to sear the juices inside. Then let them rest a few mins before serving. You
want them almost raw on the inside and letting them rest will finsh the
cooking- in fact raw in the middle =tender scallop that doesn't squirt at you
(or your friends/family) when ya take a bite.

When I bread and deep fry them I can always tell when I've gone too long
becaue they start sputtering in the oil like mad *Laughs*. They are tasty
either way but much easier to chew if not over-cooked.
Some people are funny about seafood- and for good reasons- and prefer their
fish and shell fish cooked *well* done. I'm pretty sure sub-zero freezing kills
most bugs n such- but it has to reach that deep cold temp through and through -
32* is just gonna put the buggies to sleep for a bit *sighs* better safe than
sorry for some folks.

*smiles*

Barb Anne