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!

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

"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?

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:

4 Tbs. butter
3/4 c. minced onion
2-3 cloves minced garlic
2 lb. bay scallops or 1 lb. sea scallops
1/2 c. dry white wine
4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
1/2 c. heavy cream or half & half
salt & pepper to taste

Heat butter in a medium sized skillet; add minced onion and garlic.
Saute until tender. Raise the heat slightly and add the scallops.
Saute about 2 minutes. Add wine and continue cooking 2 more minutes.
Remove scallops and set aside. Stir in chopped basil leaves and the
cream or half & half. Increase the heat slightly to thicken and reduce
the sauce. Season with salt and pepper to taste. Remove from heat;
add scallops to the sauce and stir to heat through. Remove to a bowl
and keep warm.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

ravenlynne wrote:
> 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:
>
> 4 Tbs. butter
> 3/4 c. minced onion
> 2-3 cloves minced garlic
> 2 lb. bay scallops or 1 lb. sea scallops
> 1/2 c. dry white wine
> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
> 1/2 c. heavy cream or half & half
> salt & pepper to taste
>
> Heat butter in a medium sized skillet; add minced onion and garlic.
> Saute until tender. Raise the heat slightly and add the scallops.
> Saute about 2 minutes. Add wine and continue cooking 2 more
> minutes. Remove scallops and set aside. Stir in chopped basil
> leaves and the cream or half & half. Increase the heat slightly to
> thicken and reduce the sauce. Season with salt and pepper to
> taste. Remove from heat; add scallops to the sauce and stir to
> heat through. Remove to a bowl and keep warm.

Thanks for posting the recipe! This is one I want to try sometime.

kili

"ravenlynne" > wrote
> I used bay scallops as that's all there was, but the recipe calls for
> either.

I like bay scallops best, better consistency! Very nice, thank you!
I will make it as soon as I can get some really fresh scallops.

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...

--
Jani in WA

ravenlynne wrote:
> 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!

Um... think that was me Glad you enjoyed it!

Jill

On Sat, 21 Jul 2007 18:17:23 GMT, unge (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...

I don't see why it wouldn't work.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

kilikini wrote:
> ravenlynne wrote:
>> 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:
>>
>> 4 Tbs. butter
>> 3/4 c. minced onion
>> 2-3 cloves minced garlic
>> 2 lb. bay scallops or 1 lb. sea scallops
>> 1/2 c. dry white wine
>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>> 1/2 c. heavy cream or half & half
>> salt & pepper to taste
>>
>> Heat butter in a medium sized skillet; add minced onion and garlic.
>> Saute until tender. Raise the heat slightly and add the scallops.
>> Saute about 2 minutes. Add wine and continue cooking 2 more
>> minutes. Remove scallops and set aside. Stir in chopped basil
>> leaves and the cream or half & half. Increase the heat slightly to
>> thicken and reduce the sauce. Season with salt and pepper to
>> taste. Remove from heat; add scallops to the sauce and stir to
>> heat through. Remove to a bowl and keep warm.
>
> Thanks for posting the recipe! This is one I want to try sometime.
>
> kili

Me tooting my own horn... that's one I re-created after having it in a
restaurant one night. Art Pieroni's restaurant shut down back in the 1980's
but that was one of the dishes I had there, long time ago.

Jill

> Me tooting my own horn... that's one I re-created after having it in a
> restaurant one night. Art Pieroni's restaurant shut down back in the 1980's
> but that was one of the dishes I had there, long time ago.
>
> Jill

Well it was fabbo, Jill. Thank you!


--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

jmcquown wrote:
> ravenlynne wrote:
>> 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!
>
> Um... think that was me Glad you enjoyed it!
>
> Jill
>
>

I did! Thanks again! I hate not being able to give credit where it's due.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

"Steve Wertz" > ha scritto nel messaggio
...
> On Sat, 21 Jul 2007 14:07:42 -0500, jmcquown wrote:
>
>> ravenlynne wrote:
>>> 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!
>>
>> Um... think that was me
>
> Uh-uh. She's been thinking.
>
> -sw
Excuse me . Could I have the recipe for the Basil Scallops? I haven't seen
it.
I Am interested very much.

--
Kisses
Pandora

Pandora wrote:
> Excuse me . Could I have the recipe for the Basil Scallops? I haven't seen
> it.
> I Am interested very much.
>

Here it is, Pandora...

> Scallops in Basil Cream Sauce:
>
> 4 Tbs. butter
> 3/4 c. minced onion
> 2-3 cloves minced garlic
> 2 lb. bay scallops or 1 lb. sea scallops
> 1/2 c. dry white wine
> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
> 1/2 c. heavy cream or half & half
> salt & pepper to taste
>
> Heat butter in a medium sized skillet; add minced onion and garlic.
> Saute until tender. Raise the heat slightly and add the scallops.
> Saute about 2 minutes. Add wine and continue cooking 2 more minutes.
> Remove scallops and set aside. Stir in chopped basil leaves and the
> cream or half & half. Increase the heat slightly to thicken and reduce
> the sauce. Season with salt and pepper to taste. Remove from heat;
> add scallops to the sauce and stir to heat through. Remove to a bowl
> and keep warm.



--
-Gina in Italy

Bimbo of the Death Sun #1

"evil government scientist Dirk Benedict."
- Anim8rFSK

"ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> Excuse me . Could I have the recipe for the Basil Scallops? I haven't
>> seen it.
>> I Am interested very much.
>>
>
> Here it is, Pandora...
>
>> Scallops in Basil Cream Sauce:
>> 4 Tbs. butter
>> 3/4 c. minced onion
>> 2-3 cloves minced garlic
>> 2 lb. bay scallops or 1 lb. sea scallops
>> 1/2 c. dry white wine
>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>> 1/2 c. heavy cream or half & half
>> salt & pepper to taste
>> Heat butter in a medium sized skillet; add minced onion and garlic.
>> Saute until tender. Raise the heat slightly and add the scallops. Saute
>> about 2 minutes. Add wine and continue cooking 2 more minutes. Remove
>> scallops and set aside. Stir in chopped basil leaves and the
>> cream or half & half. Increase the heat slightly to thicken and reduce
>> the sauce. Season with salt and pepper to taste. Remove from heat;
>> add scallops to the sauce and stir to heat through. Remove to a bowl
>> and keep warm.
>
>
>
> --
> -Gina in Italy
>
> Bimbo of the Death Sun #1
>
> "evil government scientist Dirk Benedict."
> - Anim8rFSK

Wonderful !! Thank you. I will do just tomorrow!!! They seems very good and
tasty. Do you think I can use veal scallops ?
TIA
Pandora

Pandora wrote:
> "ravenlynne" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> Excuse me . Could I have the recipe for the Basil Scallops? I haven't
>>> seen it.
>>> I Am interested very much.
>>>
>> Here it is, Pandora...
>>
>>> Scallops in Basil Cream Sauce:
>>> 4 Tbs. butter
>>> 3/4 c. minced onion
>>> 2-3 cloves minced garlic
>>> 2 lb. bay scallops or 1 lb. sea scallops
>>> 1/2 c. dry white wine
>>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>>> 1/2 c. heavy cream or half & half
>>> salt & pepper to taste
>>> Heat butter in a medium sized skillet; add minced onion and garlic.
>>> Saute until tender. Raise the heat slightly and add the scallops. Saute
>>> about 2 minutes. Add wine and continue cooking 2 more minutes. Remove
>>> scallops and set aside. Stir in chopped basil leaves and the
>>> cream or half & half. Increase the heat slightly to thicken and reduce
>>> the sauce. Season with salt and pepper to taste. Remove from heat;
>>> add scallops to the sauce and stir to heat through. Remove to a bowl
>>> and keep warm.
>>
>>
>> --
>> -Gina in Italy
>>
>> Bimbo of the Death Sun #1
>>
>> "evil government scientist Dirk Benedict."
>> - Anim8rFSK
>
> Wonderful !! Thank you. I will do just tomorrow!!! They seems very good and
> tasty. Do you think I can use veal scallops ?
> TIA
> Pandora
>
>

I guess...it'll be different...I think part of the appeal was the juice
from the scallops....

--
-Gina in Italy

Bimbo of the Death Sun #1

"evil government scientist Dirk Benedict."
- Anim8rFSK

"Pandora" > wrote in message
...
>
> "ravenlynne" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> Excuse me . Could I have the recipe for the Basil Scallops? I haven't
>>> seen it.
>>> I Am interested very much.
>>>
>>
>> Here it is, Pandora...
>>
>>> Scallops in Basil Cream Sauce:
>>> 4 Tbs. butter
>>> 3/4 c. minced onion
>>> 2-3 cloves minced garlic
>>> 2 lb. bay scallops or 1 lb. sea scallops
>>> 1/2 c. dry white wine
>>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>>> 1/2 c. heavy cream or half & half
>>> salt & pepper to taste
>>> Heat butter in a medium sized skillet; add minced onion and garlic.
>>> Saute until tender. Raise the heat slightly and add the scallops. Saute
>>> about 2 minutes. Add wine and continue cooking 2 more minutes. Remove
>>> scallops and set aside. Stir in chopped basil leaves and the
>>> cream or half & half. Increase the heat slightly to thicken and reduce
>>> the sauce. Season with salt and pepper to taste. Remove from heat;
>>> add scallops to the sauce and stir to heat through. Remove to a bowl
>>> and keep warm.
>>
>>
>>
>> --
>> -Gina in Italy
>>
>> Bimbo of the Death Sun #1
>>
>> "evil government scientist Dirk Benedict."
>> - Anim8rFSK
>
> Wonderful !! Thank you. I will do just tomorrow!!! They seems very good
> and tasty. Do you think I can use veal scallops ?
> TIA
> Pandora

Pandora, cappesante, non scaloppina o costoletta.

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

"ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> "ravenlynne" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> Excuse me . Could I have the recipe for the Basil Scallops? I haven't
>>>> seen it.
>>>> I Am interested very much.
>>>>
>>> Here it is, Pandora...
>>>
>>>> Scallops in Basil Cream Sauce:
>>>> 4 Tbs. butter
>>>> 3/4 c. minced onion
>>>> 2-3 cloves minced garlic
>>>> 2 lb. bay scallops or 1 lb. sea scallops
>>>> 1/2 c. dry white wine
>>>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>>>> 1/2 c. heavy cream or half & half
>>>> salt & pepper to taste
>>>> Heat butter in a medium sized skillet; add minced onion and garlic.
>>>> Saute until tender. Raise the heat slightly and add the scallops.
>>>> Saute about 2 minutes. Add wine and continue cooking 2 more minutes.
>>>> Remove scallops and set aside. Stir in chopped basil leaves and the
>>>> cream or half & half. Increase the heat slightly to thicken and reduce
>>>> the sauce. Season with salt and pepper to taste. Remove from heat;
>>>> add scallops to the sauce and stir to heat through. Remove to a bowl
>>>> and keep warm.
>>>
>>>
>>> --
>>> -Gina in Italy
>>>
>>> Bimbo of the Death Sun #1
>>>
>>> "evil government scientist Dirk Benedict."
>>> - Anim8rFSK
>>
>> Wonderful !! Thank you. I will do just tomorrow!!! They seems very good
>> and tasty. Do you think I can use veal scallops ?
>> TIA
>> Pandora
>
> I guess...it'll be different...I think part of the appeal was the juice
> from the scallops....

Excuse me, what do you mean for "scallop" (which partof the animal? And what
animal)

--
Kisses
Pandora

ravenlynne wrote:
> 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!
>
Hell, I'd settle for scallops nekkid. They are really hard to find
here. I once pre-ordered them at a fish mongers and the following WEEK
(it takes that long) I got red clams.

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

Pandora wrote:
> "ravenlynne" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> Excuse me . Could I have the recipe for the Basil Scallops? I haven't
>>> seen it.
>>> I Am interested very much.
>>>

>
> Wonderful !! Thank you. I will do just tomorrow!!! They seems very good and
> tasty. Do you think I can use veal scallops ?
> TIA
> Pandora
>
>
It might be strange Pandora. Even the lightest of meat is not like a
sweet fish. Scallops are cappesante and to me there is nothing really
like them at all.

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

Little Malice wrote:

>
> 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...
>
Then I suspect they were fake or spoiled. I detect no fishiness at all
in scallops.

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

Giusi wrote:
> Little Malice wrote:
>
>>
>> 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...
>>
> Then I suspect they were fake or spoiled. I detect no fishiness at
> all in scallops.

Me neither.

Pandora wrote:

>
> Excuse me, what do you mean for "scallop" (which partof the animal? And what
> animal)
>

A scallop is just that...a scallop. It's a shellfish, looks like a
large clam somewhat,and the meat has texture similar to a cross between
a crab and a clam I guess..it's hard to explain unless you actually
experience it.

--
-Gina in Italy

Bimbo of the Death Sun #1

"evil government scientist Dirk Benedict."
- Anim8rFSK

jmcquown wrote:
> Giusi wrote:
>> Little Malice wrote:
>>
>>> 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...
>>>
>> Then I suspect they were fake or spoiled. I detect no fishiness at
>> all in scallops.
>
> Me neither.
>
>

Scallops actually remind me of lobster for some reason.

--
-Gina in Italy

Bimbo of the Death Sun #1

"evil government scientist Dirk Benedict."
- Anim8rFSK

On Sun, 22 Jul 2007 10:12:27 +0200, "Pandora" >
wrote:

>
>"ravenlynne" > ha scritto nel messaggio
...
>> Pandora wrote:
>>
>> I guess...it'll be different...I think part of the appeal was the juice
>> from the scallops....
>
>Excuse me, what do you mean for "scallop" (which partof the animal? And what
>animal)

Scallop is a shellfish.
http://www.nefsc.noaa.gov/press_release/2004/rings.jpg
http://www.jaxshells.org/placo.jpg
http://www.sea-ex.com/recipes/images/qldscallopsS.jpg



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

<sf> ha scritto nel messaggio
...
> On Sun, 22 Jul 2007 10:12:27 +0200, "Pandora" >
> wrote:
>
>>
>>"ravenlynne" > ha scritto nel messaggio
...
>>> Pandora wrote:
>>>
>>> I guess...it'll be different...I think part of the appeal was the juice
>>> from the scallops....
>>
>>Excuse me, what do you mean for "scallop" (which partof the animal? And
>>what
>>animal)
>
> Scallop is a shellfish.
> http://www.nefsc.noaa.gov/press_release/2004/rings.jpg
> http://www.jaxshells.org/placo.jpg
> http://www.sea-ex.com/recipes/images/qldscallopsS.jpg


Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! Thank you Sf for this pics . I thought you
were speaking of "Scaloppine".

--
Kisses
Pandora

On Sun, 22 Jul 2007 13:51:57 +0200, ravenlynne >
wrote:

>Pandora wrote:
>
>>
>> Excuse me, what do you mean for "scallop" (which partof the animal? And what
>> animal)
>>
>
>A scallop is just that...a scallop.

Unfortunately cooking jargon can get confusing.

Veal scallops:

http://www.vealrecipes.com/RecipesMa...s/Scallops.htm

Lou

"Lou Decruss" > ha scritto nel messaggio
...
> On Sun, 22 Jul 2007 13:51:57 +0200, ravenlynne >
> wrote:
>
>>Pandora wrote:
>>
>>>
>>> Excuse me, what do you mean for "scallop" (which partof the animal? And
>>> what
>>> animal)
>>>
>>
>>A scallop is just that...a scallop.
>
> Unfortunately cooking jargon can get confusing.
>
> Veal scallops:
>
> http://www.vealrecipes.com/RecipesMa...s/Scallops.htm
>
> Lou

Oh yes! I thought just the ones in the pic

--
Kisses
Pandora

One time on Usenet, Steve Wertz > said:
> On Sun, 22 Jul 2007 10:36:35 +0200, Giusi wrote:
>
> > Little Malice wrote:
> >
> >>
> >> 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...
> >>
> > Then I suspect they were fake or spoiled. I detect no fishiness at all
> > in scallops.
>
> They can get quite fishy when they're not fresh. Unless this
> restaurant specializes in mariscos and does a bustling business,
> then I'd never order scallops from a Mexican restaurant.

Yeah, I learned my lesson on that one. I need to get down some
fresh ones one of these days and cook them myself. I just haven't
because DH & DS are not seafood fans. They've been gone most of
the week, so I've been having a lot of scampi... :-)

--
Jani in WA

Pandora asks....
> >> Wonderful !! Thank you. I will do just tomorrow!!! They seems very good
> >> and tasty. Do you think I can use veal scallops ?
> >> TIA
> >> Pandora
> Excuse me, what do you mean for "scallop" (which partof the animal? And what
> animal)

Pandora, Scallops are a shell fish. White meat, commonly cleaned out
of the shell to about a 1-inch, sort of round shape. I've not had
them in so long it's rather hard to describe their taste, but perhaps
a taste-mix of cod fish and shrimp may come close?

....Picky

On Sun, 22 Jul 2007 12:58:58 -0500, Steve Wertz
> wrote:

>On Sun, 22 Jul 2007 10:36:35 +0200, Giusi wrote:
>
>> Little Malice wrote:
>>
>>>
>>> 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...
>>>
>> Then I suspect they were fake or spoiled. I detect no fishiness at all
>> in scallops.
>
>They can get quite fishy when they're not fresh. Unless this
>restaurant specializes in mariscos and does a bustling business,
>then I'd never order scallops from a Mexican restaurant.
>
>-sw

I had scallops at a tapas the place in the link below. We had many
different items including lamb, rabbit and duck. Everything was
fabulous but the scallops were horrible.

Lou