AT wrote:

> I just saw a "chef" on the cooking segment of the local news making vanilla
> scallops. He sauteed the poor things in butter, oil and vanilla extract for 20
> minutes. One of the anchors tasted the dish and said "Mmmmmmm, it's really nice,
> kinda sweet." She said nothing of the texture, though. It must've been like eating
> hockey pucks! Yuck.

20 minutes??????? "poor things" is an understatement. I like to plonk them down on a
hot pan and sear them on each side and eat them while they are still a little raw in
the middle. I just can't imagine a scallop being edible after 20 minutes, even if
cooked on low heat for that long.