I've made these several times and love them. Yesterday I made them with bay
scallops - on sale for $6 a pound at the local supermarket - meant I didn't
have to chop! And I found another use for the huge tub of dried red onions
that has been in my cupboard for about a year. I ground them up and added
them to the breadcrumbs. Yummy. Got this recipe from a friend, but also
googled and found it on-line. Maybe next time I'll add shrimp.



1/2 lb (250 g) fresh scallops, drained and chopped
2 green onions, finely chopped
1/2 cup (125 mL) Mild or Medium Canadian
Cheddar, shredded
1/4 cup (50 mL) flour
2 eggs, beaten separately
3/4 cup (175 mL) flour
1/2 cup (125 mL) dry breadcrumbs
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter



In a bowl combine scallops, green onions & cheese. Sprinkle with flour and
add 1 beaten egg. Salt & pepper and then put in fridge for a while.



(Messy - but worth it). Shape scallop mixture; coat each cake with flour,
dip quickly into second beaten eggs and crumbs. Cook until golden -

e.

"elaine" > wrote in message
...
> I've made these several times and love them. Yesterday I made them with
> bay scallops - on sale for $6 a pound at the local supermarket - meant I
> didn't have to chop! And I found another use for the huge tub of dried
> red onions that has been in my cupboard for about a year. I ground them
> up and added them to the breadcrumbs. Yummy. Got this recipe from a
> friend, but also googled and found it on-line. Maybe next time I'll add
> shrimp.
>
>
>
> 1/2 lb (250 g) fresh scallops, drained and chopped
> 2 green onions, finely chopped
> 1/2 cup (125 mL) Mild or Medium Canadian
> Cheddar, shredded
> 1/4 cup (50 mL) flour
> 2 eggs, beaten separately
> 3/4 cup (175 mL) flour
> 1/2 cup (125 mL) dry breadcrumbs
> 2 tbsp (30 mL) olive oil
> 2 tbsp (30 mL) butter
>
>
>
> In a bowl combine scallops, green onions & cheese. Sprinkle with flour
> and add 1 beaten egg. Salt & pepper and then put in fridge for a while.
>
>
>
> (Messy - but worth it). Shape scallop mixture; coat each cake with flour,
> dip quickly into second beaten eggs and crumbs. Cook until golden -
>

This sounds totall fabulous. BTW, I like bay scallops so much better than
those big sloppy things they call sea scallops that are apparently sometimes
not even scallops at all.

"cybercat" > wrote in message
...

snip recipe

> This sounds totall fabulous. BTW, I like bay scallops so much better than
> those big sloppy things they call sea scallops that are apparently
> sometimes not even scallops at all.

Our neighbour down east goes scallop diving. There's nothing like a fresh
scallop right out of the ocean. But.........but, you are saying that
scallops sometimes pretend to be scallops??? Sort of like pollack, or
whatever that fake crab stuff is.
e.

elaine wrote:
> "cybercat" > wrote in message
> ...
>
> snip recipe
>
> > This sounds totall fabulous. BTW, I like bay scallops so much better than
> > those big sloppy things they call sea scallops that are apparently
> > sometimes not even scallops at all.
>
> Our neighbour down east goes scallop diving. There's nothing like a fresh
> scallop right out of the ocean. But.........but, you are saying that
> scallops sometimes pretend to be scallops??? Sort of like pollack, or
> whatever that fake crab stuff is.
> e.

yup.

skate wings and a hole puncher = pretend scallops.

"Jude" > wrote in message
oups.com...
> elaine wrote:
>> "cybercat" > wrote in message
>> ...
>>
>> snip recipe
>>
>> > This sounds totall fabulous. BTW, I like bay scallops so much better
>> > than
>> > those big sloppy things they call sea scallops that are apparently
>> > sometimes not even scallops at all.
>>
>> Our neighbour down east goes scallop diving. There's nothing like a
>> fresh
>> scallop right out of the ocean. But.........but, you are saying that
>> scallops sometimes pretend to be scallops??? Sort of like pollack, or
>> whatever that fake crab stuff is.
>> e.
>
> yup.
>
> skate wings and a hole puncher = pretend scallops.
>

And they are soooo nasty!! Mucousy bland. Bleah.
(I have strong feelings about this. Scallops should be sweet and chewy, with
that bit of grit in them. I love them sauteed in butter and garlic with
white and wile rice and snow peas.)



--
Posted via a free Usenet account from http://www.teranews.com

On Mar 12, 6:16 pm, "elaine" > wrote:
> "cybercat" > wrote in message
>
> ...
>
> snip recipe
>
> > This sounds totall fabulous. BTW, I like bay scallops so much better than
> > those big sloppy things they call sea scallops that are apparently
> > sometimes not even scallops at all.
>
> Our neighbour down east goes scallop diving. There's nothing like a fresh
> scallop right out of the ocean. But.........but, you are saying that
> scallops sometimes pretend to be scallops??? Sort of like pollack, or
> whatever that fake crab stuff is.
> e.

Less than ethical fish mongers and restaurants have been known to pass
off skate as scallop, just take a cookie cutter and viola "scallops!"
They can't fake that tough little muscle attached to the side of the
scallop though. I've never had fake sea scallops, but I've had skate
wing bay scallops a couple of times.

My preference is sea scallops, dry sea scallops, called diver scallops
in some parts. Wet scallops are soaked in a water and chemical
solution to increase shelf life and weight, easy to spot, they are
quite white not shades of pink, orange and cream like dry scallops. I
find that wet scallops have a really odd flavor.

The lounge at Dimillo's on the Portland, Maine waterfront has a good
scallop sandwich. At least good after a evening of drinks at the
comedy club down the street. Deep fried sea scallops, on good bread
with melted pepper jack cheese. Shall have to try it sometime for
lunch, to see if it really is good, or if it's only good after a
couple of (gin) martinis.

Jessica

"Jessica V." > wrote
>
> Less than ethical fish mongers and restaurants have been known to pass
> off skate as scallop, just take a cookie cutter and viola "scallops!"

Yes, this is exactly what I am talking about.


>
> My preference is sea scallops, dry sea scallops, called diver scallops
> in some parts. Wet scallops are soaked in a water and chemical
> solution to increase shelf life and weight, easy to spot, they are
> quite white not shades of pink, orange and cream like dry scallops. I
> find that wet scallops have a really odd flavor.

Hmm. See, I have never had sea scallops that were not sliimy and
bloated looking, with flavor to match. They are always snowy
white too. I HATE them. When I see them at $10 a lb I think,
"you must be out of your minds."

>
> The lounge at Dimillo's on the Portland, Maine waterfront has a good
> scallop sandwich. At least good after a evening of drinks at the
> comedy club down the street. Deep fried sea scallops, on good bread
> with melted pepper jack cheese. Shall have to try it sometime for
> lunch, to see if it really is good, or if it's only good after a
> couple of (gin) martinis.
>
Oh man. Maine. I wish.




--
Posted via a free Usenet account from http://www.teranews.com

Jessica wrote:

> Less than ethical fish mongers and restaurants have been known to pass
> off skate as scallop, just take a cookie cutter and viola "scallops!"
> They can't fake that tough little muscle attached to the side of the
> scallop though. I've never had fake sea scallops, but I've had skate
> wing bay scallops a couple of times.

Allow me to point out that skate wing can be very tasty indeed.

Bob

Bob Terwilliger > wrote:

>Allow me to point out that skate wing can be very tasty indeed.

At better fish and chips places in the U.K., skate is an option.
A bit difficult to deal with (at least compared to a cod fillet)
but tasty.

S.

On Mar 13, 12:53 am, "Bob Terwilliger" >
wrote:
> Jessica wrote:
> > Less than ethical fish mongers and restaurants have been known to pass
> > off skate as scallop, just take a cookie cutter and viola "scallops!"
> > They can't fake that tough little muscle attached to the side of the
> > scallop though. I've never had fake sea scallops, but I've had skate
> > wing bay scallops a couple of times.
>
> Allow me to point out that skate wing can be very tasty indeed.
>
> Bob

It sure can be. I tend to go simple with it, browned butter a few
capers, roasted asparagus and some vino. Usually really cheap too,
some R&R time, a fishing line and sea breeze. Yes, spoiled living a
fifteen minute drive from the coast.

At the risk of sounding like a traitor to my home state of Maine, the
best scallops I have ever had were from Digby, at McKelvie's in
Halifax, Nova Scotia. Maybe it's the colder waters there; hands down
the best scallops I have ever tasted. Better even than diver scallops
raw or cooked that have been out of the ocean for an hour or two
maximum and come to the kitchen in their shells and alive. Not that
diver scallops are bad, just not as sweet and succulent as those gems
from NS.

Jessica

"Michael "Dog3" Lonergan" > wrote in message > To
make Sea Scallops in
Cream Sauce, you'll need:
>
> One and a half pounds of sea scallops
> Flour to coat the scallops
> Salt to season the scallops
> Black pepper to season the scallops
> 2 tablespoons olive oil
> 3 tablespoons butter
> 6 plum tomatoes
> 2 tablespoons fresh parsley
> 2 cloves of garlic
> 6 heaping tablespoons of fresh basil
> Three-quarters of a cup of heavy cream
> One loaf of French bread

Sounds good. Scallops fried with triple sec aint bad either.

e.

Michael "Dog3" Lonergan wrote:
> "cybercat" > :
>
>> This sounds totall fabulous. BTW, I like bay scallops so much better
>> than those big sloppy things they call sea scallops that are
>> apparently sometimes not even scallops at all.
>
> Both have a place at my table... anytime I found a sea scallop
> recipe that I like very much. I'm posting the recipe and the site
> for background if you're interested. The site is the official site
> of author Ralph Robert Moore. I am not affiliated with the site in
> any way although I do read his books. He has a place at my table
> anytime as well The web page itself is an interesting read. But
> then I love books that tell stories along with interesting and
> different recipes and techniques to prepare food.
> http://www.ralphrobertmoore.com/scallops.html
>
> To make Sea Scallops in Cream Sauce, you'll need:
>

(Recipe snipped)

This sounds heavenly, Michael. Thanks for sharing it! It's now part of my
recipe file.

kili

"Michael "Dog3" Lonergan" > wrote:
> http://www.ralphrobertmoore.com/scallops.html
>

The site looks really interesting. I bookmarked it
for later--I love fiction.



--
Posted via a free Usenet account from http://www.teranews.com

elaine wrote:
> I've made these several times and love them. Yesterday I made them with bay
> scallops - on sale for $6 a pound at the local supermarket - meant I didn't
> have to chop! And I found another use for the huge tub of dried red onions
> that has been in my cupboard for about a year. I ground them up and added
> them to the breadcrumbs. Yummy. Got this recipe from a friend, but also
> googled and found it on-line. Maybe next time I'll add shrimp.
>
>
>
> 1/2 lb (250 g) fresh scallops, drained and chopped
> 2 green onions, finely chopped
> 1/2 cup (125 mL) Mild or Medium Canadian
> Cheddar, shredded
> 1/4 cup (50 mL) flour
> 2 eggs, beaten separately
> 3/4 cup (175 mL) flour
> 1/2 cup (125 mL) dry breadcrumbs
> 2 tbsp (30 mL) olive oil
> 2 tbsp (30 mL) butter
>
>
>
> In a bowl combine scallops, green onions & cheese. Sprinkle with flour and
> add 1 beaten egg. Salt & pepper and then put in fridge for a while.
>
>
>
> (Messy - but worth it). Shape scallop mixture; coat each cake with flour,
> dip quickly into second beaten eggs and crumbs. Cook until golden -
>
> e.

I'm still waiting for Sheldon to chime in about cheese and seafood.

Does the cheddar in this work as a binder in any way (melty cheese
holding them together) or could I leave it out? I like my seafood
cakes mostly seafood.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "elaine" > :
>
>> I've made these several times and love them. Yesterday I made them
>> with bay scallops - on sale for $6 a pound at the local supermarket -
>> meant I didn't have to chop! And I found another use for the huge tub
>> of dried red onions that has been in my cupboard for about a year. I
>> ground them up and added them to the breadcrumbs. Yummy. Got this
>> recipe from a friend, but also googled and found it on-line. Maybe
>> next time I'll add shrimp.
>
> <recipe snipped and filed>
>
> Those sound really interesting. Do you make a sauce to dabble on top or
> serve just the way they are?

Michael, I had asparagus with hollaindaise. So, I guess the answer is yes
to the sauce. Before when I made them I dipped them in a miso sauce (sumo
is the brand name). Also fried up some little potatoes.

Cheesecake for dessert. Made with 1 tablespoon of light coloured vanilla
that someone brought me from the D.R.

Another thread, but what a difference from the crap I buy here in the store!

e.