I made this for dinner Friday night. Scallops are expensive, but a
nice treat once in a while. I like the dry pack sea scallops best.
They do not shrink, so even at $16 a pound you pretty much get what
you pay for.

Heat a pan and add butter to sear the scallops. I use half ghee and
half butter so the heat will not burn it.

Add the scallops and sear on one side. Turn once to sear the other
side.

Once cooked, remove them to a warm serving platter or your warmed
dishes.

Add a little more butter if needed. Add a heaping tablespoon of
frozen orange juice concentrate. Add a splash of orange liqueur if you
want also. Mix in and pour over the scallops.

Ed wrote:

> I made this for dinner Friday night. Scallops are expensive, but a
> nice treat once in a while. I like the dry pack sea scallops best.
> They do not shrink, so even at $16 a pound you pretty much get what
> you pay for.
>
> Heat a pan and add butter to sear the scallops. I use half ghee and
> half butter so the heat will not burn it.
>
> Add the scallops and sear on one side. Turn once to sear the other
> side.
>
> Once cooked, remove them to a warm serving platter or your warmed
> dishes.
>
> Add a little more butter if needed. Add a heaping tablespoon of
> frozen orange juice concentrate. Add a splash of orange liqueur if you
> want also. Mix in and pour over the scallops.

That looks very good. What did you have with it? Seems like broccoli,
carrots, and/or beets would complement it nicely.

Bob

On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:

> I like the dry pack sea scallops best.

Just curious. How do you know it's dry packed?

--
Food is an important part of a balanced diet.

sf wrote:
> On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:
>
>> I like the dry pack sea scallops best.
>
> Just curious. How do you know it's dry packed?

You RTFL

On Sat, 3 Dec 2011 21:43:35 -0800, "Bob Terwilliger"
> wrote:

>Ed wrote:
>
>> I made this for dinner Friday night. Scallops are expensive, but a
>> nice treat once in a while. I like the dry pack sea scallops best.
>> They do not shrink, so even at $16 a pound you pretty much get what
>> you pay for.
>>
>> Heat a pan and add butter to sear the scallops. I use half ghee and
>> half butter so the heat will not burn it.
>>
>> Add the scallops and sear on one side. Turn once to sear the other
>> side.
>>
>> Once cooked, remove them to a warm serving platter or your warmed
>> dishes.
>>
>> Add a little more butter if needed. Add a heaping tablespoon of
>> frozen orange juice concentrate. Add a splash of orange liqueur if you
>> want also. Mix in and pour over the scallops.
>
>That looks very good. What did you have with it? Seems like broccoli,
>carrots, and/or beets would complement it nicely.
>
>Bob
>

We had broccoli for the veggie. For the starch, we had a good crusty
French bread and wiped the plate clean with it.

On Sun, 04 Dec 2011 01:07:25 -0800, sf > wrote:

>On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:
>
>> I like the dry pack sea scallops best.
>
>Just curious. How do you know it's dry packed?

They were labeled as such. Wild caught, Georges's bank.

You can also tell when you cook them. The adulterated ones do not
sear the same way since they have a lot more water in them. They can
have up to 15% of a phosphate solution added.

On Sun, 4 Dec 2011 06:45:55 -0500, "A.Nonny.Mouse"
> wrote:

> sf wrote:
> > On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:
> >
> >> I like the dry pack sea scallops best.
> >
> > Just curious. How do you know it's dry packed?
>
> You RTFL
>
Okay. I don't buy that stuff.

--
Food is an important part of a balanced diet.

On Sun, 04 Dec 2011 08:41:28 -0500, Ed Pawlowski > wrote:

> On Sun, 04 Dec 2011 01:07:25 -0800, sf > wrote:
>
> >On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:
> >
> >> I like the dry pack sea scallops best.
> >
> >Just curious. How do you know it's dry packed?
>
> They were labeled as such. Wild caught, Georges's bank.
>
> You can also tell when you cook them. The adulterated ones do not
> sear the same way since they have a lot more water in them. They can
> have up to 15% of a phosphate solution added.

Thanks. Do they taste like what you'd buy from a fishmonger? I
haven't seen anyone talk about dry scallops here in a long time. I
was still buying/cooking shellfish the last time I noticed people
talking about the issue, but I've never had any problem.

--
Food is an important part of a balanced diet.

On Sun, 04 Dec 2011 11:13:31 -0800, sf > wrote:

>On Sun, 04 Dec 2011 08:41:28 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 04 Dec 2011 01:07:25 -0800, sf > wrote:
>>
>> >On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:
>> >
>> >> I like the dry pack sea scallops best.
>> >
>> >Just curious. How do you know it's dry packed?
>>
>> They were labeled as such. Wild caught, Georges's bank.
>>
>> You can also tell when you cook them. The adulterated ones do not
>> sear the same way since they have a lot more water in them. They can
>> have up to 15% of a phosphate solution added.
>
>Thanks. Do they taste like what you'd buy from a fishmonger? I
>haven't seen anyone talk about dry scallops here in a long time. I
>was still buying/cooking shellfish the last time I noticed people
>talking about the issue, but I've never had any problem.


The better fishmongers will sell dry pack. The wet pack are the same
scallops, but soaked in a phosphate solution. Supposedly, it brings
them back to the same weight as when caught.

I don't know what would be readily available on the west coast though,
but with air freight, they can be just as fresh as what we get here.

On Dec 4, 12:38*am, Ed Pawlowski > wrote:
> I made this for dinner Friday night. *Scallops are expensive, but a
> nice treat once in a while. *I like the dry pack sea scallops best.
> They do not shrink, so even at $16 a pound you pretty much get what
> you pay for.
>
> Heat a pan and add butter to sear the scallops. I use half ghee and
> half butter so the heat will not burn it.
>
> Add the scallops and sear on one side. *Turn once to sear the other
> side.
>
> Once cooked, remove them to a warm serving platter or your warmed
> dishes.
>
> Add a little more butter if needed. *Add a heaping tablespoon of
> frozen orange juice concentrate. Add a splash of orange liqueur if you
> want also. * Mix in and pour over the scallops.

Scallops are high, but still beats eating out. I keep a bag of frozen
on hand at all times. I like a lot of garlic and lemon with em.

On 12/4/2011 12:38 AM, Ed Pawlowski wrote:
> I made this for dinner Friday night. Scallops are expensive, but a
> nice treat once in a while. I like the dry pack sea scallops best.
> They do not shrink, so even at $16 a pound you pretty much get what
> you pay for.
>
> Heat a pan and add butter to sear the scallops. I use half ghee and
> half butter so the heat will not burn it.
>
> Add the scallops and sear on one side. Turn once to sear the other
> side.
>
> Once cooked, remove them to a warm serving platter or your warmed
> dishes.
>
> Add a little more butter if needed. Add a heaping tablespoon of
> frozen orange juice concentrate. Add a splash of orange liqueur if you
> want also. Mix in and pour over the scallops.

That sounds awesome. I just love sea scallops. I'll remember this for
another way to prepare them

On 12/4/2011 4:50 PM, Cheryl wrote:
> On 12/4/2011 12:38 AM, Ed Pawlowski wrote:
>> I made this for dinner Friday night. Scallops are expensive, but a
>> nice treat once in a while. I like the dry pack sea scallops best.
>> They do not shrink, so even at $16 a pound you pretty much get what
>> you pay for.
>>
>> Heat a pan and add butter to sear the scallops. I use half ghee and
>> half butter so the heat will not burn it.
>>
>> Add the scallops and sear on one side. Turn once to sear the other
>> side.
>>
>> Once cooked, remove them to a warm serving platter or your warmed
>> dishes.
>>
>> Add a little more butter if needed. Add a heaping tablespoon of
>> frozen orange juice concentrate. Add a splash of orange liqueur if you
>> want also. Mix in and pour over the scallops.
>
> That sounds awesome. I just love sea scallops. I'll remember this for
> another way to prepare them
>

I'm tempted by these recipes but I don't eat butter. I've come across a
recipe for a spicy orange glaze that I may try.

http://www.foodnetwork.com/recipes/s...ipe/index.html

--


James Silverton, Potomac

I'm *not*

James Silverton wrote:
> I'm tempted by these recipes but I don't eat butter. I've come across a
> recipe for a spicy orange glaze that I may try.
>
> http://www.foodnetwork.com/recipes/s...ipe/index.html
>
Interesting. I was thinking more along the lines of a Chinese
orange sauce--maybe combining the two/adding some orange liqueur
to a basically Asian recipe.

--
Jean B.