OmManiPadmeOmelet wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > ~patches~ 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.
> > > >
> > >
> > > Opague means you can't see through them as opposed to being able to see
> > > shadows though them as they would be if undercooked. The scallops
> > > should be a creamy white instead of a thinned skim milk look. Be
> > > careful not to overcook them or they will be rubbery. Scallops cooked
> > > in garlic butter are a real delight.
> >
> > It's "opaQue", folks.
> >
> > The easiest and best way to cook scallops is to dust lightly with
> > seasoned flour and deep fry, about 3 minutes at 365ºF... do not
> > overload fryer.
> >
> > Next best method is skewered and grilled... my favorite... intersperse
> > with shrimp of equal size... when shrimp turn pink scallops are done
> > too.
>
> Oh gods!
> When's dinner!?!? ;-)
> Hope you add a few skewered fresh mushrooms to that!
NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
take-out doesn't mix 'shrooms with seafood... the flavor of either
cancels out the othere, they definitely do not complement each other
And naturally no rennin containing products either, NO CHEESE with
SEAFOOD... even yer dumbest crudest filthiest dago knows not to
sprinkle parmesan on the posteriorghetti n' scungilis... yoose wanta
c-menta shooze?
Sheldon Fongool