Sheldon wrote:
> 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.
>
> Pan fried is the riskiest, most likely to stew/overcook... pan fry one
> scallop less than inch diameter of pan (9" pan - 8 scallops), and choose
> carefully that all are of equal size/thickness. Stir fried in a wok is
> probaby the best way to pan fry scallops... again, do not overload and if
> possible cook together with equal sized shrimp to indicate doneness.
It's PROBABLY, folks, not "probaby."
I don't find fault with any of that when it comes to cooking scallops of
normal size, but the OP specified that she's cooking LARGE scallops.
Deep-frying won't work well, nor will grilling. In fact, ANY high-heat
method is doomed to failure when you're dealing with large scallops, because
the heat doesn't penetrate to the interior until the exterior is overcooked.
The way to cook large scallops is to gently poach them. If you set the
temperature of the poaching liquid to the final temperature you want the
scallops to be (an electric skillet works well for this, and the final
temperature should be about 140°F), then they can't possibly exceed that
temperature and overcook. The poaching liquid can be anything that
complements to mild flavors of the scallops; I like a mixture of seafood
stock, lemon, onion slices, and soy sauce.
Or you could do as the OP is *already* doing and cut the scallops into
smaller pieces, in which case this entire discussion has been a waste of
time. :-)
Hey, here's a recipe which combines scallops with mushrooms, cheese, AND
Alfredo Sauce!
http://www.publix.com/aprons/meals/M...mealGroupId=13
Scallops Saint-Jacques
Ingredients
2 tablespoons garlic butter
6 ounces sliced baby portabella mushrooms (3/4 package)
1 pound bay scallops, thawed and drained
salt and pepper, to taste
large zip-top bag
2 tablespoons flour
1/2 cup white wine
1 cup Alfredo sauce
1/4 cup sour cream
1 (20-ounce) package refrigerated mashed potatoes
cooking spray
1/4 cup shredded Italian cheese blend
2 teaspoons grated Parmesan and Romano cheese
Steps
1. Preheat large sauté pan on medium 2–3 minutes. Melt butter in pan and
swirl to coat. Add (rinsed) mushrooms. Cover and, stirring occasionally,
simmer 3 minutes.
2. Salt and pepper scallops and place in zip-top bag. Add flour; seal
tightly and shake to coat. Move mushrooms to outer edge of pan. Add scallops
to center and sauté, uncovered, 4 minutes, stirring scallops occasionally.
3. Place oven rack 6–8 inches from broiler, then preheat on broil.
4. Stir wine, Alfredo sauce and sour cream into scallops and mushrooms.
Reduce heat to low; cover and, stirring occasionally, simmer 6 minutes.
5. Place potatoes in microwave-safe bowl. Cover and microwave on HIGH 3
minutes.
6. Place four individual baking dishes on large baking sheet; coat each with
cooking spray. Stir potatoes divide equally into baking dishes, moving
potatoes to outer edge creating a pocket in center.
7. Divide scallop mixture evenly into each pocket. Sprinkle each with 1
tablespoon Italian cheese and 1/2 teaspoon Parmesan cheese blend. Broil 4–5
minutes, or until golden brown. Serve.
Bob
"Kike is still used to this day by Jews to describe other Jews who they feel
are low in character. www.jtf.org/why.use.term.kike.htm"