In article >,
sf > wrote:

> On Tue, 07 Dec 2004 01:01:59 -0600, Katra
> > wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Mon, 06 Dec 2004 14:41:49 -0600, Katra
> > > > wrote:
> > >
> > > > 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......
> > >
> > > LOL!
> > > Buy the grill and try it, then
> > > report back after you make them.
> > >
> > > )
> > >
> > > sf
> > > Practice safe eating - always use condiments
> >
> > I have the grill... ;-)
> > It has a permanent place of honor on my glass stove top over on the left
> > front burner. We use it frequently! Dad has a "thing" for grilled pita
> > sammiches.
> >
> > We almost never use all 4 stove burners at once, so it's a safe and
> > handy place to leave it out.
> >
> > I've not bought any scallops for awhile, but this has got me thinking
> > it's about time!!!
> >
> > When I do give it a shot, I'll report!
> >
> So, that first step isn't necessary! I'll be waiting for
> your report... I've never even considered cooking scallops
> on a GF because I have an indoor grill but it
> should be an interesting experiment! Let us know if you
> decide to marinade them first.
>
>
> sf
> Practice safe eating - always use condiments

I probably would... just for a bit of extra flavor.
A dash of teryaki, lemon pepper and some garlic powder......

Not too much of any of those. Scallops have such a sweet, delicate
flavor, I'd treat them like shrimp.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain