On Mon, 06 Dec 2004 11:13:37 -0500, Dave Smith
> wrote:

>PENMART01 wrote:
>
>> >Yep. My introduction to the soaked scallops. I had bought some nice big sea
>> >scallops. Put a pan on a medium high heat and let it get nice and hot.
>> >Plopped the scallops on the hot pan and when I figured it was time to flip
>> >them over most of them disintegrated. :-(
>>
>> The easiest method to ensure properly cooked scallops (any scallops) is deep
>> fried; dust sparsely with lightly seasoned flour and fry in small batches in
>> 370dF oil for 1-2 minutes depending on size... easy to figure time by frying
>> the first one or two solo. Scallops are one of the few types of seafood that
>> deep frying doesn't taint the oil for cooking other foods. Pan frying will
>> always result in unevenly cooked scallops.... either use skewers on a hot grill
>> or deep fry.
>
>It may be the easiest, but deep frying is not my favourite way to eat them. I like
>them seared and don't mind if they are a little on the raw side in the middle.
>
I like them seared, as I have written before, but there is a place in
Rockland ME whose fried scallops have been aces for 6 years in a row.
It is just south of the pier with the Coast Guard station and the
seafood buyers. The marina there has the same name and ownership as
the restaurant. I believe the owner also owns the scallop buyer on the
wharf.

There is nothing unusual about the french fries at this place, and it
is not a fancy-food place in any sense. But, the scallops never blow
the batter off in the frier. And the scallops are wonderful. I
conclude that the scallops come direct from the wharf without soaking.

So, I do not think that frying is an easy way to cook any scallops,
but only dry scallops. If they are soaked they will blow the batter
off as they steam, a condition that is all too common.

Our Maine cruising guides are on the boat, which is why I am evasive
about the name of the restaurant and the marina.




Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas