Ed wrote:

> I've never heard of long cooking time on scallps though. Nor am I going
> to try it at $10 a pound.

In the generally-excellent cookbook _Chopstix_, by Hugh Carpenter, there's a
recipe for a long-simmered scallop soup called "Scallop Blossom Surprise".
After that prolonged cooking, the scallops disintegrate into lots of little
threads, leading the author to comment, "The sea scallops are simmered in
chicken broth for 1 hour, which causes them to break apart into tender
threads -- that's the surprise!"

That doesn't sound appealing to me at all; I've never tried the recipe. But
I'll post it if anybody wants it.

Bob