Do I have to clean sea scallops from the supermarket? Do I have to
wash them in water?

good_man wrote:
> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?

Good idea wash them in water . Other Liquids may alter the taste <g>

You could try white wine or Vodka perhaps .

Seriously a rinse is always a good idea

Mark Thorson said...

> good_man wrote:
>>
>> Do I have to clean sea scallops from the supermarket? Do I have to
>> wash them in water?
>
> No, all supermarkets adhere to the very highest
> sanitation standards.
>
> If you wish, for example due to an allergy to water,
> you can wash them in gasoline.
>
> Hope this helps! :-)


You've been a moron of a help!

Fidiot!

Andy

good_man wrote:
>
> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?

No, all supermarkets adhere to the very highest
sanitation standards.

If you wish, for example due to an allergy to water,
you can wash them in gasoline.

Hope this helps! :-)

On Aug 3, 7:40*pm, "Phil..c" <invalid@invalid> wrote:
> good_man wrote:
> > Do I have to clean sea scallops from the supermarket? Do I have to
> > wash them in water?
>
> Good idea * wash them in water . Other Liquids may alter the taste <g>
>
> You could try white wine or Vodka perhaps .
>
> Seriously * a rinse *is always a good idea

ok thanks. I dipped them in cold water for about 30 seconds before
cooking. Now I am having dinner and it seems there is a lot of sand in
scallops

"good_man" > wrote in message
...
On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
> good_man wrote:
> > Do I have to clean sea scallops from the supermarket? Do I have to
> > wash them in water?
>
> Good idea wash them in water . Other Liquids may alter the taste <g>
>
> You could try white wine or Vodka perhaps .
>
> Seriously a rinse is always a good idea

>ok thanks. I dipped them in cold water for about 30 seconds before
>cooking. Now I am having dinner and it seems there is a lot of sand in
>scallops

There is not a lot of sand in the scallops. Grit in scallops means you got
real sea scallops, not the meat of a fish cut with a round cutter. It is
inside them and cannot be washed off. Part of the experience. You might
enjoy bay scallops, they have no grit but are smaller and chewier. They are
my favorite.

good_man wrote:
> On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
>> good_man wrote:
>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>> wash them in water?
>> Good idea wash them in water . Other Liquids may alter the taste <g>
>>
>> You could try white wine or Vodka perhaps .
>>
>> Seriously a rinse is always a good idea
>
> ok thanks. I dipped them in cold water for about 30 seconds before
> cooking. Now I am having dinner and it seems there is a lot of sand in
> scallops

That's because slack fisher folk dont purge them before processing
which kills the animal .


Part of the taste , the sand wont hurt you. Unless they are imported
from China

If so , you really are a thrill seeker. Washing the scallops would
be the least of your problems . <g>

cybercat wrote:
>
> There is not a lot of sand in the scallops. Grit in scallops means you got
> real sea scallops, not the meat of a fish cut with a round cutter.

One of my college professors asserted that
counterfeit scallops were made by punching
them out of skate wings.

"Phil..c" <invalid@invalid> wrote in message
...
> good_man wrote:
>> On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
>>> good_man wrote:
>>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>>> wash them in water?
>>> Good idea wash them in water . Other Liquids may alter the taste <g>
>>>
>>> You could try white wine or Vodka perhaps .
>>>
>>> Seriously a rinse is always a good idea
>>
>> ok thanks. I dipped them in cold water for about 30 seconds before
>> cooking. Now I am having dinner and it seems there is a lot of sand in
>> scallops
>
> That's because slack fisher folk dont purge them before processing

How is this purging done?

On Mon, 3 Aug 2009 22:18:14 -0400, "cybercat" >
shouted from the highest rooftop:

>
>"Phil..c" <invalid@invalid> wrote in message
...
>> good_man wrote:
>>> On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
>>>> good_man wrote:
>>>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>>>> wash them in water?
>>>> Good idea wash them in water . Other Liquids may alter the taste <g>
>>>>
>>>> You could try white wine or Vodka perhaps .
>>>>
>>>> Seriously a rinse is always a good idea
>>>
>>> ok thanks. I dipped them in cold water for about 30 seconds before
>>> cooking. Now I am having dinner and it seems there is a lot of sand in
>>> scallops
>>
>> That's because slack fisher folk dont purge them before processing
>
>How is this purging done?

The way I purge shellfish is to dump them into a bucket of fresh
sal****er and let them soak for a few hours. I also throw away any
that float to the surface.

Here's a more detailed descripton:

http://www.cheftalk.com/forums/food-...shellfish.html


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Mon, 3 Aug 2009 17:44:43 -0700 (PDT), good_man
> wrote:

>ok thanks. I dipped them in cold water for about 30 seconds before
>cooking. Now I am having dinner and it seems there is a lot of sand in
>scallops

That's odd. I've never encountered that problem.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 03 Aug 2009 18:50:24 -0700, Mark Thorson >
wrote:

>cybercat wrote:
>>
>> There is not a lot of sand in the scallops. Grit in scallops means you got
>> real sea scallops, not the meat of a fish cut with a round cutter.
>
>One of my college professors asserted that
>counterfeit scallops were made by punching
>them out of skate wings.

That has been repeated here many times.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 3 Aug 2009 16:31:51 -0700 (PDT), good_man
> wrote:

>Do I have to clean sea scallops from the supermarket? Do I have to
>wash them in water?

No. If you do, soak them in salted water otherwise they will be
bland.

--
I love cooking with wine.
Sometimes I even put it in the food.

"bob in nz" wrote:
>
> The way I purge shellfish is to dump them into a bucket of fresh
> sal****er and let them soak for a few hours. I also throw away any
> that float to the surface.
>
> Here's a more detailed descripton:
>
> http://www.cheftalk.com/forums/food-...shellfish.html
>
>

With scallops you're only consuming the abductor muscle, not the entire
flesh of the bivalve as with clams and mussels. The scallops from the
stupidmarket are already out of their shells, there is nothing else to do
with them but to cook and eat... the most one needs to do regarding cleaning
is a quick rinse with plain cold water to remove any foreign schmutz like if
they fell on the floor.

"sf" writes:
> > wrote:
>
>> I dipped them in cold water for about 30 seconds before
>> cooking. Now I am having dinner and it seems there is a lot of sand in
>> scallops
>
> That's odd. I've never encountered that problem.
>
>

Scallops don't need purging unless one is going to use them in their shells,
which is sometimes done as with a seafood stew, but those one typically buys
is just the abductor muscle They can have surface dirt from
handling/processing but there is no sand in the scallop abductor muscle.

Mark Thorson wrote:
> cybercat wrote:
>> There is not a lot of sand in the scallops. Grit in scallops means you got
>> real sea scallops, not the meat of a fish cut with a round cutter.
>
> One of my college professors asserted that
> counterfeit scallops were made by punching
> them out of skate wings.

He was exactly right. I worked on a shrimp boat one summer when I was a
kid and the skipper/owner used to skin the stingray wings, then punch
out scallops with a piece of half-inch pipe. Sold them at the dock to
the unsuspecting. They tasted okay and I have eaten ray wings since when
that was all I could catch. This was in the Gulf of Mexico but I figure
the Atlantic seaboard fishermen did the same thing.

brooklyn1 wrote:

> With scallops you're only consuming the abductor muscle, not the
> entire flesh of the bivalve as with clams and mussels.

Speak for yourself, these are whole scallops with theyr abductor muscles and
theyr coral (liver) part, and that's the way I buy and cook them:

http://www.larivistadelmare.it/img/Capesante.jpg

The stoopidmaket's packets of "muscle only" scallops can stay in the
freezers as long as they want, I'll never be buying that crap.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in message
...
> brooklyn1 wrote:
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
> Speak for yourself, these are whole scallops with theyr abductor muscles
> and theyr coral (liver) part, and that's the way I buy and cook them:
>
> http://www.larivistadelmare.it/img/Capesante.jpg
>
> The stoopidmaket's packets of "muscle only" scallops can stay in the
> freezers as long as they want, I'll never be buying that crap.

Why do you want to eat the liver?

"brooklyn1" > wrote in message
...
>
> "sf" writes:
>> > wrote:
>>
>>> I dipped them in cold water for about 30 seconds before
>>> cooking. Now I am having dinner and it seems there is a lot of sand in
>>> scallops
>>
>> That's odd. I've never encountered that problem.
>>
>>
>
> Scallops don't need purging unless one is going to use them in their
> shells, which is sometimes done as with a seafood stew, but those one
> typically buys is just the abductor muscle They can have surface dirt
> from handling/processing but there is no sand in the scallop abductor
> muscle.

And yet there is always a singe grain of grit.

"ViLco" > wrote in message
...
> brooklyn1 wrote:
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
> Speak for yourself, these are whole scallops with theyr abductor muscles
> and theyr coral (liver) part, and that's the way I buy and cook them:
>
> http://www.larivistadelmare.it/img/Capesante.jpg
>
> The stoopidmaket's packets of "muscle only" scallops can stay in the
> freezers as long as they want, I'll never be buying that crap.
> --
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano
>
>

"ViLco" > wrote in message
...
> brooklyn1 wrote:
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
> Speak for yourself, these are whole scallops with theyr abductor muscles
> and theyr coral (liver) part, and that's the way I buy and cook them:
>
Even with the coral attached there'd still be no sand. But had you read
carefully I did indicate that sometimes the entire scallop, shell and all,
is used in a dish (bouillabaisse) and then it would need to be purged like
any other bivalve, but in the US live scallops are not readily available at
stupidmarkets

And the coral is NOT the liver, the coral is the roe. The reason most
scallops are sold without the coral is because the roe deteriorates much
more rapidly than the abductor. So unless you are buying your scallops live
from a fish monger I don't believe you... in fact that you don't know that
scallop corral is the roe makes your story very tenuous. Living most of my
life within walking distance of the sea there isn't much I don't know about
seafood.

"brooklyn1" > wrote in message
...
>
> "ViLco" > wrote in message
> ...
>> brooklyn1 wrote:
>>
>>> With scallops you're only consuming the abductor muscle, not the
>>> entire flesh of the bivalve as with clams and mussels.
>>
>> Speak for yourself, these are whole scallops with theyr abductor muscles
>> and theyr coral (liver) part, and that's the way I buy and cook them:
>>
> Even with the coral attached there'd still be no sand. But had you read
> carefully I did indicate that sometimes the entire scallop, shell and all,
> is used in a dish (bouillabaisse) and then it would need to be purged like
> any other bivalve, but in the US live scallops are not readily available
> at stupidmarkets
>
> And the coral is NOT the liver, the coral is the roe. The reason most
> scallops are sold without the coral is because the roe deteriorates much
> more rapidly than the abductor. So unless you are buying your scallops
> live from a fish monger I don't believe you... in fact that you don't know
> that scallop corral is the roe makes your story very tenuous. Living most
> of my life within walking distance of the sea there isn't much I don't
> know about seafood.


Blowhard.

brooklyn1 wrote:

> And the coral is NOT the liver, the coral is the roe. The reason most
> scallops are sold without the coral is because the roe deteriorates
> much more rapidly than the abductor. So unless you are buying your
> scallops live from a fish monger I don't believe you...

You think that I care if you believe me?

> in fact that you don't know that scallop corral is the roe makes your
> story very tenuous.

Tenuous? LOL
I still believe it's the liver as a fishmonger told me, at least he didn't
post so many wrong assertions on RFC
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Tue, 04 Aug 2009 13:01:57 GMT, "ViLco" > wrote:

>brooklyn1 wrote:
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
>Speak for yourself, these are whole scallops with theyr abductor muscles and
>theyr coral (liver) part, and that's the way I buy and cook them:
>
>http://www.larivistadelmare.it/img/Capesante.jpg
>
>The stoopidmaket's packets of "muscle only" scallops can stay in the
>freezers as long as they want, I'll never be buying that crap.

I don't think I've ever see scallops sold in their shells.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> http://www.larivistadelmare.it/img/Capesante.jpg
>>
>> The stoopidmaket's packets of "muscle only" scallops can stay in the
>> freezers as long as they want, I'll never be buying that crap.

> I don't think I've ever see scallops sold in their shells.


The usual form which I find them in here around is this, in the fishmonger
refrigerated bar (the most on the bottom right and some scattered around for
decoration purposes):

http://www.pescheriadaclaudio.it/ima...a/DSC_5372.JPG
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote :
> I still believe it's the liver as a fishmonger told me, at least he didn't
> post so many wrong assertions on RFC

An excellent point!

On Tue, 04 Aug 2009 15:01:05 GMT, "ViLco" > wrote:

>sf wrote:
>
>>> http://www.larivistadelmare.it/img/Capesante.jpg
>>>
>>> The stoopidmaket's packets of "muscle only" scallops can stay in the
>>> freezers as long as they want, I'll never be buying that crap.
>
>> I don't think I've ever see scallops sold in their shells.
>
>
>The usual form which I find them in here around is this, in the fishmonger
>refrigerated bar (the most on the bottom right and some scattered around for
>decoration purposes):
>
>http://www.pescheriadaclaudio.it/ima...a/DSC_5372.JPG

I'd definitely remember something like that!

--
I love cooking with wine.
Sometimes I even put it in the food.

bob in nz wrote:
> On Mon, 3 Aug 2009 22:18:14 -0400, "cybercat" >
> shouted from the highest rooftop:
>
>> "Phil..c" <invalid@invalid> wrote in message
>> ...
>>> good_man wrote:
>>>> On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
>>>>> good_man wrote:
>>>>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>>>>> wash them in water?
>>>>> Good idea wash them in water . Other Liquids may alter the taste <g>
>>>>>
>>>>> You could try white wine or Vodka perhaps .
>>>>>
>>>>> Seriously a rinse is always a good idea
>>>> ok thanks. I dipped them in cold water for about 30 seconds before
>>>> cooking. Now I am having dinner and it seems there is a lot of sand in
>>>> scallops
>>> That's because slack fisher folk dont purge them before processing
>> How is this purging done?
>
> The way I purge shellfish is to dump them into a bucket of fresh
> sal****er and let them soak for a few hours. I also throw away any
> that float to the surface.
>

Bob because of this NG and your posts I am starting to think
that you & I shall enjoy a a beer over

Apologies to the NG here as go into code a bit


1 Lets meet up at warkwaorth (deliberate spelling munge to protect
heaven ) \\

2 then ferry over to the batch near Vivian bay (sp) on purpose

600 metres from hanging tree near bay on Cow wow Island ( sp ) on
purpose <g>


Scallops and piper (gar fish)
EVERY afternoon

A VERY special place on the planet

Sincere statement

My Antipodean brother just gave you all the good tip


Also works for eel eh



As this NG is said to be international

Grits teeth here but trying to be fair


Have a look at the other half of the conversation

Bit like Canadians and their poorer relations the septics <grin>

After all the Yanks are only thawed out Canadians (this has more
legs on this ng than say the vacuous Telemarketers thread for those
that have a life)

BUT what Bob Said is how to eat and ENJOY good scallops,

As an ocker (remember you all purport to an international foodies
group)
see this to see what sand free scallops can do to/for you

especially those from the Southern hemisphere South Africa
New Zealand,Australia . Argentina

All who eats scallops and play rugby
http://www.youtube.com/watch?v=tt3yuuwIVaE

T hats only after one serve see what happens when you come back for
seconds

http://www.youtube.com/watch?v=H8v-qZFVYnc
Those southern hemisphere scallops
do have something in them for sure <VBG>




Bob even though an ocker lets educate this bunch -what say you ?

Cheers

ViLco wrote:
> sf wrote:
>
>>> http://www.larivistadelmare.it/img/Capesante.jpg
>>>
>>> The stoopidmaket's packets of "muscle only" scallops can stay in the
>>> freezers as long as they want, I'll never be buying that crap.
>
>> I don't think I've ever see scallops sold in their shells.
>
>
> The usual form which I find them in here around is this, in the
> fishmonger refrigerated bar (the most on the bottom right and some
> scattered around for decoration purposes):
>
> http://www.pescheriadaclaudio.it/ima...a/DSC_5372.JPG

Ah yes! Ours is sold like this also.

On Tue, 04 Aug 2009 14:26:37 GMT, brooklyn1 wrote:

> "ViLco" > wrote in message
> ...
>> brooklyn1 wrote:
>>
>>> With scallops you're only consuming the abductor muscle, not the
>>> entire flesh of the bivalve as with clams and mussels.
>>
>> Speak for yourself, these are whole scallops with theyr abductor muscles
>> and theyr coral (liver) part, and that's the way I buy and cook them:
>>
> Even with the coral attached there'd still be no sand. But had you read
> carefully I did indicate that sometimes the entire scallop, shell and all,
> is used in a dish (bouillabaisse) and then it would need to be purged like
> any other bivalve, but in the US live scallops are not readily available at
> stupidmarkets
>
> And the coral is NOT the liver, the coral is the roe. The reason most
> scallops are sold without the coral is because the roe deteriorates much
> more rapidly than the abductor. So unless you are buying your scallops live
> from a fish monger I don't believe you... in fact that you don't know that
> scallop corral is the roe makes your story very tenuous. Living most of my
> life within walking distance of the sea there isn't much I don't know about
> seafood.

judging from your posts there isn't much you know about anything, walking
distance or not.

blake

On Tue, 4 Aug 2009 09:27:29 -0400, cybercat wrote:

> "brooklyn1" > wrote in message
> ...
>>
>> "sf" writes:
>>> > wrote:
>>>
>>>> I dipped them in cold water for about 30 seconds before
>>>> cooking. Now I am having dinner and it seems there is a lot of sand in
>>>> scallops
>>>
>>> That's odd. I've never encountered that problem.
>>>
>>>
>>
>> Scallops don't need purging unless one is going to use them in their
>> shells, which is sometimes done as with a seafood stew, but those one
>> typically buys is just the abductor muscle They can have surface dirt
>> from handling/processing but there is no sand in the scallop abductor
>> muscle.
>
> And yet there is always a singe grain of grit.

maybe the think they're oysters.

your pal,
pearl

ViLco wrote:
>
> The usual form which I find them in here around is this, in the
> fishmonger refrigerated bar (the most on the bottom right and some
> scattered around for decoration purposes):
>
> http://www.pescheriadaclaudio.it/ima...a/DSC_5372.JPG

I haven't seen them sold in the shell since I lived in England. Oh,
how I wish. To me, I thought the coral was the best part.

In article
>,
good_man > wrote:

> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?

I always do, by giving them a quick rinse under cold running water, then
patting them dry on paper towels.

George Shirley wrote:
>
> He was exactly right. I worked on a shrimp boat one summer when I
> was
> a kid and the skipper/owner used to skin the stingray wings, then
> punch out scallops with a piece of half-inch pipe. Sold them at the
> dock to the unsuspecting. They tasted okay and I have eaten ray
> wings
> since when that was all I could catch. This was in the Gulf of
> Mexico
> but I figure the Atlantic seaboard fishermen did the same thing.

And skate wings are delicious. Unfortunately, skate are on the
endangered list because of severe overfishing.

Dora wrote:
> George Shirley wrote:
>>
>> He was exactly right. I worked on a shrimp boat one summer when I was
>> a kid and the skipper/owner used to skin the stingray wings, then
>> punch out scallops with a piece of half-inch pipe. Sold them at the
>> dock to the unsuspecting. They tasted okay and I have eaten ray wings
>> since when that was all I could catch. This was in the Gulf of Mexico
>> but I figure the Atlantic seaboard fishermen did the same thing.
>
> And skate wings are delicious. Unfortunately, skate are on the
> endangered list because of severe overfishing.
The southern stingray, the main one in this area, hasn't been placed on
the endangered list as yet. Few people in this area eat them. I have,
when I was young and hungry, but much prefer a firmer fish. Here's a URL
about the southern stingaree (the common name).

http://marinebio.org/species.asp?id=521

George Shirley wrote:
> Dora wrote:
>>
>> And skate wings are delicious. Unfortunately, skate are on the
>> endangered list because of severe overfishing.
> The southern stingray, the main one in this area, hasn't been placed
> on the endangered list as yet. Few people in this area eat them. I
> have, when I was young and hungry, but much prefer a firmer fish.
> Here's a URL about the southern stingaree (the common name).
>
> http://marinebio.org/species.asp?id=521

Thanks, George - they're certainly close cousins. Here's a link:

http://quamut.com/quamut/sal****er_fish/page/skate.html

Dora

In article
>,
good_man > wrote:

> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?

I rinse most meats just to clean off any debris...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"sf" > ha scritto nel messaggio
"ViLco" > wrote:
>
>>brooklyn1 wrote:
>>
>>> With scallops you're only consuming the abductor muscle, not the>>>
>>> entire flesh of the bivalve as with clams and mussels.
>>
>>Speak for yourself, these are whole scallops with theyr abductor muscles
>>and >>theyr coral (liver) part, and that's the way I buy and cook them:

> I don't think I've ever see scallops sold in their shells.

In my experience so far, the US is the only place where they are sold out of
the shell without the rest of their pretty selves.

"Omelet" > wrote in message
news
> In article
> >,
> good_man > wrote:
>
>> Do I have to clean sea scallops from the supermarket? Do I have to
>> wash them in water?
>
> I rinse most meats just to clean off any debris...
>
>
Smart lady. Another reason not to buy preground mystery meat. I have ten
pounds of top round to grind tomorrow morning, you can bet your bipee I'll
be rinsing it to remove debris before grinding. Scallops from the market
need to be rinsed to remove any bits of shell and especially its bodily
secretions that are always present when prepped, unless purged and cooked or
eaten immediately bivalve secretions spoil rapidly.... fish mongers don't
clean their work surface of debris either, at best there are always fish
scales about, at worst there's the shit (literally) from eviserating.

"Stan Horwitz" > wrote in message
...
> In article
> >,
> good_man > wrote:
>
>> Do I have to clean sea scallops from the supermarket? Do I have to
>> wash them in water?
>
> I always do, by giving them a quick rinse under cold running water, then
> patting them dry on paper towels.

Correct. Scallop shell is hard and dental bills are expensive.