In article >,
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.
>
> Another good way to eat them is breaded and broiled. Mix some equal amounts
> of
> prepared mustard and table cream. Dip the scallops in the cream / mustard
> mixture
> and then rill them in fine bread crumbs. Skewer the breaded scallops and cook
> them
> under the broiler until they are golden brown. It's fast, simple and
> delicious, so
> it meets all my requirements.
>
>

I'm betting a foreman grill would work just dandy for any scallop. ;-)
Any water that squished out would run right out and not "boil" the
scallops......
--
K.

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