jmcquown wrote:
> sarah bennett wrote:
>
wrote:
>>
>>>I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
>>>with a lot of butter but I end up cutting the scallops into quarts
>>>because I fear they won't cook all the way through. I want the
>>>scallops fried in butter. Can I cook them safely without cutting them
>>>up? If so how long do I cook them, on what temperture and do I stir
>>>them all? How do I know when they are done? The labely says when they
>>>are "opaque". I don't exactly know how to tell that.
>>>
>>
>>"opaque" means "not translucent anymore".
>
>
> To further clarify... when you get the scallops (and large are good!), they
> are pinkish. When you cook them they turn white which means they are
> opaque. I'd say pan-fry in butter (I'd use a blend of 1 Tbs. butter to 1
> Tbs. olive oil, myself) over medium heat or flame, turn them after about 3
> minutes and cook another 3 minutes, but keep an eye on them.
>
> As everyone always says, don't overcrowd the pan. And you don't want to be
> stirring them around a lot unless you have 'hot spots' on the stove or due
> to the shape of your pan. You don't want to *brown* them or they will turn
> into expensive pieces of rubber. When the scallops turn white with no more
> pink, they are opaque and done. And delicious!
>
> Jill
>
>

thanks Jill, I was being a bitch.

--

saerah

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