One time on Usenet, Steve Wertz > said:
> On Sat, 21 Jul 2007 18:17:23 GMT, Little Malice wrote:
>
> > One time on Usenet, ravenlynne > said:
> >> cybercat wrote:
> >>> "ravenlynne" > wrote in message
> >>> ...
> >
> >>>> Someone here, and I forget who...my apologies...posted a recipe for
> >>>> Scallops in Basil Cream sauce. I made that tonight along with oven
> >>>> roasted potatoes and salad. They were wonderful. Thank you! Stand up
> >>>> and take credit!
> >
> >>> Oooo, yum, I want this one. Sea scallops, I guess?
> >
> >> I used bay scallops as that's all there was, but the recipe calls for
> >> either.
> >>
> >> Scallops in Basil Cream Sauce:
> >
> > <snip>
> >
> > That sounds good -- I wonder if one could use shrimp instead. I'm
> > not a scallop fan...
>
> Shrimp would just as well. I do a lot of shrimp in cream sauces.
> Scallops are usually simply seasoned and seared for me as they're
> more of a "treat" at $10-$15/lb.

I suspect that scallops are one of those things (like lobster) that
I would probably love if I'd ever had them cooked properly. That's
why I like asparagus now -- I was used to the slimy canned stuff but
once I'd had it roasted and sauteed, I was in love.

My only experience with lobster was as Red Lobster (nuff said) and
I've had scallops, once, at a local Mexican place. They were served
with mushrooms, peppers, and beef slices in a creamy garlic sauce.
They were distinctly fishy...

--
Jani in WA