On Tue, 01 Mar 2005 22:08:48 -0500, Dave Smith
> wrote:

>Rodney Myrvaagnes wrote:
>
>>
>> I don't think a "ton of time" is needed for scallops. It so happens I
>> am doing scallops tonight. I love them seared on a hot CI pan and so
>> does my wife.
>
>Nice big scallops are delicious broiled. Mix about a Tablespoon of prepared mustard and cream, dip the the scallops in this liquid and then roll them in bread crumbs. Put
>them on a skewer until they are golden brown. Fast, easy and very tasty.
>
>
>I got some bay scallops last Friday. I poached them for a few minutes in water and wine with some celery, a bay leaf, pepper corns. Then I made a rue, but added some smashed
>garlic to the butter as it was melting and cooked it along with the flour, used the cooking stock to make the sauce, added some mushrooms. Then I put the scallops back in
>the sauce to warm up, then onto small shallow baking dish, topped it with grated cheddar (the Gruyere had disappeared) and Parmesan and broiled it until the cheese started
>to brown. Very tasty, and ready in less than 15 minutes.
>

Sounds good to me.

I promised to report results from the "Scallops Rossini" experiment.
The thawed out foie gras seemed unharmed by the freezing texturewise.
Because of the trickiness of getting seared scallops off the bottom, I
didn't put the foie gras on top of the scallops in the pan.

Instead, I heated the plates in a warm oven, divided the foie gras
into eight little pats for the eight scallops, and put them on the
warm plates just as the scallops were getting browned on the second
side.

I then put the scallops on top of the foie gras. I put the rice
(arborio with slivered garlic) on the plates, and some steamed baby
bok choi.

The rice and bok choi were delicious. The scallops were fine, and the
foie gras tasted like foie gras. But, the synergy I was hoping for was
not there.

I don't know if the foie gras was inferior to the Hudson Valley stuff
that I have had great success with, or if freezing had somethingto do
with it, or what. The flash-frozen foie gras was 'Rougie' brand. I
don't know where it was grown.

FWIW


Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .