Rodney Myrvaagnes
>
>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.

Are you on drugs or what... no one mentioned anything about
battering/breading... in fact anyone who'd batter/bread scallops doesn't belong
in the kitchen.... which of course tells me you've only eaten real scallops in
your imagination. If they're served breaded you can bet it's skate.


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