Mark Thorson wrote:
> "Bob (this one)" wrote:
>
>>I suppose it could be done if the dish were sufficiently complicated
>>and the finished presentation masked the "scallop" enough and the skate
>>were a giant so the flesh parts of the wing were thick. But plain
>>grilled, sauteed or broiled skate wouldn't easily pass for scallops.
>
>
> One of the ways the public knows they're scallops
> is that they are breaded and deep-fried.
>
> (How do you sautee them? Do you scrape off the
> crust first? :-)

<LOL> Yes, but only if you're running a very high-class restaurant.

Pastorio